PUBLISHER: IMARC | PRODUCT CODE: 1609892
PUBLISHER: IMARC | PRODUCT CODE: 1609892
Japan cultured meat market size reached US$ 11.5 Million in 2023. Looking forward, IMARC Group expects the market to reach US$ 66.9 Million by 2032, exhibiting a growth rate (CAGR) of 19.50% during 2024-2032. The widespread adoption of nutritional diets, along with the rising awareness among individuals towards the benefits of cultured meat, such as eliminating the need to raise animals, low environmental impact, and decreasing public health risks, is primarily driving the market growth.
Cultured meat, or cultivated meat, is grown in labs using a small number of animal cells, entirely avoiding the need to slaughter animals. This innovative approach eliminates the necessity of traditional animal farming and safeguards against potential contamination, such as E. coli, commonly found in traditional meat processing facilities. Furthermore, the production of cultured meat is more environmentally friendly, as it requires less land, water, and generates fewer pollutants compared to the conventional meat industry, which contributes to the release of greenhouse gases like methane (CH4), carbon dioxide (CO2), and nitrous oxide (N2O).
The cultured meat market in Japan is experiencing significant growth and garnering increasing attention due to its potential to revolutionize the way meat is produced and consumed in the country. Japan, a nation with a deep culinary tradition and a strong emphasis on food safety, is increasingly recognizing the benefits of cultured meat, which is acting as significant growth-inducing factor. One of the primary drivers is the growing awareness of its environmental advantages. With limited arable land and concerns about resource scarcity, Japan is looking to reduce its environmental footprint. Cultured meat production requires significantly less land and water compared to conventional livestock farming and has a lower impact on greenhouse gas emissions, aligning with Japan's sustainability goals. Furthermore, the high level of food safety and quality control associated with cultured meat production is resonating with Japanese consumers, who are known for their discerning tastes, thereby positively influencing the regional market. Apart from this, the elimination of the risk of contamination and diseases commonly associated with traditional meat processing is a compelling factor. As research and development in the cultured meat sector continue to advance, and with increased investment and government support, the regional market is expected to propel over the forecasted period.