Meat Substitutes Market by Product, Source, Type, Form, Category

List of Tables

[193 Pages Report] The Meat Substitutes Market size was estimated at USD 2.98 billion in 2023 and expected to reach USD 3.35 billion in 2024, at a CAGR 12.71% to reach USD 6.91 billion by 2030.

A meat substitute, often referred to as a meat alternative, is a food item that may replace, partially or entirely, meat in a diet. Meat substitutes are typically composed of ingredients from plant-based sources but can also include insects, algae, or cultured animal cells. These alternatives are commonly consumed by individuals on vegetarian, vegan, or flexitarian diets and those seeking a more sustainable or health-conscious choice. Emerging concerns about the health implications of excessive meat consumption, such as heart disease, diabetes, and certain types of cancer, and the desire for a balanced diet rich in plant protein are steering people towards meat substitutes. However, the relatively high cost of meat substitutes compared to traditional meat products is a significant barrier. Nevertheless, innovative plant formulations, advanced food technology, and strategic branding geared towards mimicking the sensory experience of actual meat are anticipated to be potential market growth opportunities.

KEY MARKET STATISTICS
Base Year [2023]	USD 2.98 billion
Estimated Year [2024]	USD 3.35 billion
Forecast Year [2030]	USD 6.91 billion
CAGR (%)	12.71%

Product: Burgeoning consumption of tofu as it is good source of protein, iron, and calcium

Quorn is made from a naturally occurring fungus, Fusarium venenatum, through a process of fermentation. It is often used in cooking to mimic meats such as chicken and beef due to its fibrous texture. Quorn products are high in protein, low in fat, and cholesterol-free, making them popular among health-conscious consumers. Seitan is an excellent source of protein and can easily withstand various cooking methods without losing its meat-like texture. It is frequently used in numerous dishes, ranging from burgers to stir-fries, due to its versatility. Tempeh is a traditional soy product made through a controlled fermentation process of whole soybeans. This process results in a firm, cake-like product with a nutty taste, rich in proteins and dietary fiber. It is also a good source of vitamins, including B6 and B12. Tempeh retains the whole bean's nutritional value, making it a more nutrient-dense choice than other soy-based products. Tofu, or bean curd, is produced by coagulating soy milk, further pressing the resulting curds into solid blocks. It is available in varying firmness levels, making it versatile for many dishes. Tofu contains a high source of protein, iron, and calcium. Textured Vegetable Protein (TVP) is a highly nutritious soy product made by extracting soybean oil from defatted soy flour through high-pressure cooking. The result is a versatile, quick-cooking product that absorbs flavors readily, is rich in protein and contains no fat or cholesterol.

Source: Proliferating usage of soy protein due to its numerous health benefits

Mycoprotein is an innovative and sustainable protein source derived from fungi called Fusarium venenatum. This meat alternative is naturally low in fat and calories and high in fiber, contributing to its growing popularity in the global meat substitute market. Mycoprotein is a complete protein offering all essential amino acids. Pea protein is another primary source of plant-based meat substitutes containing high protein content and valuable amino acids. Pea protein is extracted from yellow peas, making it highly allergen-friendly and suitable for those with dietary restrictions. Soy protein remains dominant in the meat substitute market due to its versatile and texture-enhancing properties. Soy protein is derived from soybeans and offers health benefits, including reducing heart disease risks, lowering cholesterol levels, and promoting lean muscle growth. Soy protein also hosts all the essential amino acids the human body needs, making it a worthy nutritional option for vegetarians and vegans. Wheat protein, commonly known as gluten or seitan, is an adequate meat substitute primarily due to its meat-like texture. It has a strong capacity to retain moisture that facilitates mimicking the chewiness of meat products. Comprising essential nutrients such as selenium, iron, calcium, and phosphorus, wheat protein tends to provide energy-boosting benefits. Despite its numerous benefits, those with gluten intolerances or celiac disease should avoid this protein source.

Type: Increasing preference for the isolates owing to their high nutritional profile

Concentrate meat substitutes are primarily made from vegetable-based proteins. The most common are soy protein, wheat protein (seitan), and pea protein concentrates. These meat substitutes are created by drawing out the proteins from these vegetable sources, with the resulting product having a significantly higher protein content than the source. The concentrates are often used in various meat substitutes ranging from sausages burgers to nuggets, providing a rich source of protein and a texture that closely mimics that of meat. Isolate meat substitutes are another category worth noting. Isolates undergo a process to extract protein, and further processing of extracted protein is implemented. This results in a product that contains approximately 90-95% pure protein. The most common types of isolates are derived from soy or peas. These are an integral part of various vegan and vegetarian products, and they provide a high-protein, low-fat alternative to meat-based products. Textured meat substitutes are made by heating a mixture of proteins in an extrusion process. They are highly absorbent and attain a firm, chewy texture when rehydrated, mimicking the texture of meat. The common sources of textured meat include soy, wheat, and peas. This type of meat substitute is widely used in the food industry, especially in products such as ready-to-eat meals, snacks, and meat extenders, for its highly adaptive characteristics, including its receptivity to flavoring.

Category: Significant adoption of refrigerated meat substitutes as it providefresher and authentic tastes

Frozen foods such as plant-based burgers, sausages, and nuggets offer both convenience and longevity due to their long shelf-life. They are developed through advanced food processing techniques to imitate the texture and taste of real meat, maximizing consumer appeal. The market for these frozen meat substitutes is expected to expand significantly, driven by rising health awareness, changing dietary preferences, and environmental concerns. Refrigerated meat substitutes embody a vibrant area of innovation within the meat alternative industry. They include tofu, tempeh, seitan, and new-gen products such as refrigerated plant-based minced meat. These items provide fresher and more authentic tastes than their frozen or shelf-stable counterparts, contributing to their growing popularity. Shelf-stable meat substitutes include various products such as veggie jerky, canned plant-based meat, and textured vegetable protein. Shelf-stable meat substitutes possess long shelf-life, accessible storage, and accessibility; these products are becoming an ideal choice for individuals looking for meat-free alternatives that provide convenience.

Regional Insights

The American market showcases a significant demand for meat substitutes primarily driven by escalating health consciousness among consumers, the growing vegan and vegetarian populations, and the presence of substantial producers in the industry. Consumers of the EMEA region, including the European Union countries, the Middle East, and Africa, prefer products with clear labeling regarding the origins and sustainability of ingredients, which has prompted companies to innovate with transparency in their supply chains and product offerings. On the other hand, in Middle Eastern countries, the burgeoning interest in meat substitutes among the younger demographic, health-conscious consumers, and innovation in alternative protein technology encourages the growth of the meat substitute market in this region. Asia-Pacific has a growing demand for meat substitute products due to their large populations and shifts in dietary patterns. In addition, concerns about meat supply chain fragility, highlighted by outbreaks of diseases such as African Swine Fever, have accelerated consumer and governmental interest in alternative protein sources.

FPNV Positioning Matrix

The FPNV Positioning Matrix is pivotal in evaluating the Meat Substitutes Market. It offers a comprehensive assessment of vendors, examining key metrics related to Business Strategy and Product Satisfaction. This in-depth analysis empowers users to make well-informed decisions aligned with their requirements. Based on the evaluation, the vendors are then categorized into four distinct quadrants representing varying levels of success: Forefront (F), Pathfinder (P), Niche (N), or Vital (V).

Market Share Analysis

The Market Share Analysis is a comprehensive tool that provides an insightful and in-depth examination of the current state of vendors in the Meat Substitutes Market. By meticulously comparing and analyzing vendor contributions in terms of overall revenue, customer base, and other key metrics, we can offer companies a greater understanding of their performance and the challenges they face when competing for market share. Additionally, this analysis provides valuable insights into the competitive nature of the sector, including factors such as accumulation, fragmentation dominance, and amalgamation traits observed over the base year period studied. With this expanded level of detail, vendors can make more informed decisions and devise effective strategies to gain a competitive edge in the market.

Key Company Profiles

The report delves into recent significant developments in the Meat Substitutes Market, highlighting leading vendors and their innovative profiles. These include AGT Food and Ingredients Inc., AMCO Proteins, Aminola B.V., Archer Daniels Midland Company, Atlantic Natural Foods LLC, Axiom Foods Inc., Batory Foods, Inc., Burcon NutraScience Corporation, Cargill, Incorporated, Cosucra Groupe Warcoing SA, DuPont de Nemours, Inc., Emsland Group, Garden Protein International, Inc. by Conagra Brands, Inc., Glanbia PLC, Ingredion Incorporated, Kerry Group PLC, Koninklijke DSM N.V., MGP Processing, Inc., NOW Health Group, Inc., Proeon, PURIS, Quorn Foods by Marlow Foods Limited, Roquette Freres SA, Sotexpro Protein Texturing Company, Tate & Lyle PLC, The Green Labs LLC, The Scoular Company, and Wilmar International Limited.

Market Segmentation & Coverage

This research report categorizes the Meat Substitutes Market to forecast the revenues and analyze trends in each of the following sub-markets:

Product
- Quorn
- Seitan
- Tempeh
- Tofu
- TVP

Source
- Mycoprotein
- Pea protein
- Soy protein
- Wheat protein

Type
- Concentrates
- Isolates
- Textured

Form
- Liquid
- Solid

Category
- Frozen
- Refrigerated
- Shelf Stable

Region
- Americas
  - Argentina
  - Brazil
  - Canada
  - Mexico
  - United States
    - California
    - Florida
    - Illinois
    - New York
    - Ohio
    - Pennsylvania
    - Texas
- Asia-Pacific
  - Australia
  - China
  - India
  - Indonesia
  - Japan
  - Malaysia
  - Philippines
  - Singapore
  - South Korea
  - Taiwan
  - Thailand
  - Vietnam

Europe, Middle East & Africa
- Denmark
- Egypt
- Finland
- France
- Germany
- Israel
- Italy
- Netherlands
- Nigeria
- Norway
- Poland
- Qatar
- Russia
- Saudi Arabia
- South Africa
- Spain
- Sweden
- Switzerland
- Turkey
- United Arab Emirates
- United Kingdom

The report offers valuable insights on the following aspects:

1. Market Penetration: It presents comprehensive information on the market provided by key players.

2. Market Development: It delves deep into lucrative emerging markets and analyzes the penetration across mature market segments.

3. Market Diversification: It provides detailed information on new product launches, untapped geographic regions, recent developments, and investments.

4. Competitive Assessment & Intelligence: It conducts an exhaustive assessment of market shares, strategies, products, certifications, regulatory approvals, patent landscape, and manufacturing capabilities of the leading players.

5. Product Development & Innovation: It offers intelligent insights on future technologies, R&D activities, and breakthrough product developments.

The report addresses key questions such as:

1. What is the market size and forecast of the Meat Substitutes Market?

2. Which products, segments, applications, and areas should one consider investing in over the forecast period in the Meat Substitutes Market?

3. What are the technology trends and regulatory frameworks in the Meat Substitutes Market?

4. What is the market share of the leading vendors in the Meat Substitutes Market?

5. Which modes and strategic moves are suitable for entering the Meat Substitutes Market?

Product Code: MRR-732E7CFCB156

1. Preface

1.1. Objectives of the Study
1.2. Market Segmentation & Coverage
1.3. Years Considered for the Study
1.4. Currency & Pricing
1.5. Language
1.6. Stakeholders

2. Research Methodology

2.1. Define: Research Objective
2.2. Determine: Research Design
2.3. Prepare: Research Instrument
2.4. Collect: Data Source
2.5. Analyze: Data Interpretation
2.6. Formulate: Data Verification
2.7. Publish: Research Report
2.8. Repeat: Report Update

3. Executive Summary

4. Market Overview

5. Market Insights

5.1. Market Dynamics
- 5.1.1. Drivers
  - 5.1.1.1. Rising trend towards vegan foods worldwide
  - 5.1.1.2. Potential demand attributed to higher fibers and lower saturated fat content
  - 5.1.1.3. Growing intolerance against animal proteins
- 5.1.2. Restraints
  - 5.1.2.1. Concern regarding gluten tolerance among the populations
- 5.1.3. Opportunities
  - 5.1.3.1. Upsurging concerns against animal brutality coupled with animal consumptions
  - 5.1.3.2. Increasing research and developments for novel substitutes formations
  - 5.1.3.3. Potential demand associated with vast availability of meat substitutes
- 5.1.4. Challenges
  - 5.1.4.1. High competition among emerging meat products and meat substitutes
5.2. Market Segmentation Analysis
- 5.2.1. Product: Burgeoning consumption of tofu as it is good source of protein, iron, and calcium
- 5.2.2. Source: Proliferating usage of soy protein due to its numerous health benefits
- 5.2.3. Type: Increasing preference for the isolates owing to their high nutritional profile
- 5.2.4. Category: Significant adoption of refrigerated meat substitutes as it providefresher and authentic tastes
5.3. Market Disruption Analysis
5.4. Porter's Five Forces Analysis
- 5.4.1. Threat of New Entrants
- 5.4.2. Threat of Substitutes
- 5.4.3. Bargaining Power of Customers
- 5.4.4. Bargaining Power of Suppliers
- 5.4.5. Industry Rivalry
5.5. Value Chain & Critical Path Analysis
5.6. Pricing Analysis
5.7. Technology Analysis
5.8. Patent Analysis
5.9. Trade Analysis
5.10. Regulatory Framework Analysis

6. Meat Substitutes Market, by Product

6.1. Introduction
6.2. Quorn
6.3. Seitan
6.4. Tempeh
6.5. Tofu
6.6. TVP

7. Meat Substitutes Market, by Source

7.1. Introduction
7.2. Mycoprotein
7.3. Pea protein
7.4. Soy protein
7.5. Wheat protein

8. Meat Substitutes Market, by Type

8.1. Introduction
8.2. Concentrates
8.3. Isolates
8.4. Textured

9. Meat Substitutes Market, by Form

9.1. Introduction
9.2. Liquid
9.3. Solid

10. Meat Substitutes Market, by Category

10.1. Introduction
10.2. Frozen
10.3. Refrigerated
10.4. Shelf Stable

11. Americas Meat Substitutes Market

11.1. Introduction
11.2. Argentina
11.3. Brazil
11.4. Canada
11.5. Mexico
11.6. United States

12. Asia-Pacific Meat Substitutes Market

12.1. Introduction
12.2. Australia
12.3. China
12.4. India
12.5. Indonesia
12.6. Japan
12.7. Malaysia
12.8. Philippines
12.9. Singapore
12.10. South Korea
12.11. Taiwan
12.12. Thailand
12.13. Vietnam

13. Europe, Middle East & Africa Meat Substitutes Market

13.1. Introduction
13.2. Denmark
13.3. Egypt
13.4. Finland
13.5. France
13.6. Germany
13.7. Israel
13.8. Italy
13.9. Netherlands
13.10. Nigeria
13.11. Norway
13.12. Poland
13.13. Qatar
13.14. Russia
13.15. Saudi Arabia
13.16. South Africa
13.17. Spain
13.18. Sweden
13.19. Switzerland
13.20. Turkey
13.21. United Arab Emirates
13.22. United Kingdom

14. Competitive Landscape

14.1. Market Share Analysis, 2023
14.2. FPNV Positioning Matrix, 2023
14.3. Competitive Scenario Analysis
- 14.3.1. Nosh.bio Partners With Ginkgo Bioworks to Develop Animal-Free Meat Alternatives
- 14.3.2. Nestle's New Shelf-Stable Plant-Based Products Expand Access To Meat Alternatives
- 14.3.3. Kerry Launches Taste Technology To Create Meat Alternatives
14.4. Strategy Analysis & Recommendation

15. Competitive Portfolio

15.1. Key Company Profiles
15.2. Key Product Portfolio