Global Meat Tenderizing Agent Market, By Type (Enzymes, Salts and Acids, Others), Source (Plant, Fungal, Bacterial, Others), Form (Liquid, Powder), End Use (Ready to Cook Meat, Marinades, Others), Country (U.S., Canada, Mexico, Germany, Sweden, Poland, Denmark, Italy, U.K., France, Spain, Netherland, Belgium, Switzerland, Turkey, Russia, Rest of Europe, Japan, China, India, South Korea, New Zealand, Vietnam, Australia, Singapore, Malaysia, Thailand, Indonesia, Philippines, Rest of Asia-Pacific, Brazil, Argentina, Rest of South America, UAE, Saudi Arabia, Oman, Qatar, Kuwait, South Africa, Rest of Middle East and Africa) Industry Trends and Forecast to 2028.
Meat Tenderizing Agent Market Analysis and Insights
Meat tenderizing agent market size is valued at USD 2.72 billion by 2028 and is expected to grow at a compound annual rate of 4.60% in the forecast period 2021 to 2028. The increase in the consumption of nutritious products and protein-rich food is the factor for the meat tenderizing agent market in the forecast period of 2021 to 2028.
Meat tenderizing agents are the type of additives that are used to soften the meat products by breaking the meat collagen. Tenderness of the meat is the mainly criterion for gauging the quality of the meat, that affects the cost of the meat. Meat tenderizing agents primarily consist of enzymes, salts, and acids. Enzymes are widely used tenderizing agents, while acids have limited usage in the market.
The major growing factor towards meat tenderizing agent market is the rapid increase in consumption of meat and meat product all around the world. The prime factor driving the demand for meat tenderizing agent is the rapid increase in the global population. Furthermore, the rising disposable income of consumers in developing countries, rapid change in consumption habits particularly of working population and rising urbanization are also heightening the overall demand for meat tenderizing agent market over the forecast period of 2021 to 2028. Moreover, the growing number of consumers preferring the consumption of natural protein rich food such as meat also serves as foremost drivers for increasing the demand for meat tenderizing agent market at a global level. In addition, the rising demands for processed and frozen meat products as well as the growing food processing industry are also lifting the growth of the meat tenderizing agent market.
However, the strict regulations on quality standards and clean labeling are projected to act as a restraint towards the growth of meat tenderizing agent market, whereas the rising prevalence of animal diseases have the potential to challenge the growth of the meat tenderizing agent market.
Moreover, the increasing demand for processed and frozen meat products as well as high meat consumption and high demand for processed meat products will further generate new opportunities for the meat tenderizing agent market in the forecast period of 2021 to 2028.
This meat tenderizing agent market report provides details of new recent developments, trade regulations, import export analysis, production analysis, value chain optimization, market share, impact of domestic and localized market players, analyses opportunities in terms of emerging revenue pockets, changes in market regulations, strategic market growth analysis, market size, category market growths, application niches and dominance, product approvals, product launches, geographic expansions, technological innovations in the market. To gain more info on meat tenderizing agent market contact Data Bridge Market Research for an Analyst Brief, our team will help you take an informed market decision to achieve market growth.
Global Meat Tenderizing Agent Market Scope and Market Size
Meat tenderizing agent market is segmented on the basis of type, source, form and end use. The growth among segments helps you analyze niche pockets of growth and strategies to approach the market and determine your core application areas and the difference in your target markets.
- On the basis of type, the meat tenderizing agent market has been segmented into enzymes, salts and acids and others. Enzymes have further been segmented into papain, bromelain, protease and others.
- Based on source, the meat tenderizing agent market has been segmented into plant, fungal, bacterial and others.
- On the basis of form, the meat tenderizing agent market has been segmented into powder and liquid.
- The end use segment of the meat tenderizing agent has been segmented into ready to cook meat, marinades and others.
Meat Tenderizing Agent Market Country Level Analysis
Meat tenderizing agent market is analyses and market size, volume information is provided by country, type, source, form and end use as referenced above.
The countries covered in the meat tenderizing agent market report are U.S., Canada, Mexico in North America, Germany, Sweden, Poland, Denmark, Italy, U.K., France, Spain, Netherland, Belgium, Switzerland, Turkey, Russia, Rest of Europe in Europe, Japan, China, India, South Korea, New Zealand, Vietnam, Australia, Singapore, Malaysia, Thailand, Indonesia, Philippines, Rest of Asia-Pacific(APAC) in Asia-Pacific (APAC), Brazil, Argentina, Rest of South America as a part of South America, UAE, Saudi Arabia, Oman, Qatar, Kuwait, South Africa, Rest of Middle East and Africa (MEA) as a part of Middle East and Africa (MEA).
North America leads the meat tenderizing agent market because of the increasing meat consumption as well as the high demand for processed meat products in the region. Asia-Pacific is expected to expand at a significant growth rate over the forecast period of 2021 to 2028 due to the rising food processing industry, high demand for meat and meat products and rising per capita disposable income within this region.
The country section of the meat tenderizing agent market report also provides individual market impacting factors and changes in regulation in the market domestically that impacts the current and future trends of the market. Data points such as consumption volumes, production sites and volumes, import export analysis, price trend analysis, cost of raw materials, down-stream and upstream value chain analysis are some of the major pointers used to forecast the market scenario for individual countries. Also, presence and availability of global brands and their challenges faced due to large or scarce competition from local and domestic brands, impact of domestic tariffs and trade routes are considered while providing forecast analysis of the country data.
Competitive Landscape and Meat Tenderizing Agent Market Share Analysis
Meat tenderizing agent market competitive landscape provides details by competitor. Details included are company overview, company financials, revenue generated, market potential, investment in research and development, new market initiatives, global presence, production sites and facilities, production capacities, company strengths and weaknesses, product launch, product width and breadth, application dominance. The above data points provided are only related to the companies’ focus related to meat tenderizing agent market.
The major players covered in the meat tenderizing agent report are ENZYBEL GROUP, Amano Enzyme Inc., Enzyme Bioscience, Enzyme Development Corporation, Enzyme Solutions, McCormick Philippines, Inc., Enzyme Innovation, Aumenzymes, Tampico Spices, Specialty Enzymes & Probiotics, LFI (UK) Ltd, Fuji Foods Corporation, PHOSET FOODS PVT LTD, The Basque Company, MAK WOOD, INC., RAJVI ENTERPRISE and AB Enzymes, among other domestic and global players. Market share data is available for Global, North America, Europe, Asia Pacific (APAC), Middle East and Africa (MEA) and South America separately. DBMR analyst understands competitive strengths and provide competitive analysis for each competitor separately.
SKU-