Global Meat Tenderizing Agents Market is Expected to Grow at a CAGR of 7% during 2017-2023 :

May 16, 2017 Pune, India, / Market Research Future published a half cooked research report on global meat tenderizing agents market which is estimated to grow at a CAGR of 7% during 2017- 2023.

Market Overview

Tenderizing is a process to reduce the toughness of meat fibers in various cut of meat. Tenderizing agents breaks down the meat collagen and softens the meat. The two meat tenderizing agents which are widely used are papain, and bromelain. Further this enzymes are used in marinades that adds flavor and as well as tenderizes the tough cuts of meat. The major application of tenderizer in today’s market is beef. However other meat processing such as hams, chicken and also seafood are also including tenderizing agents. These factors will support the growth of meat tenderizing agents during the forecast period 2017-2023.

Market Forecast

The global meat tenderizing agents is driven by various factors such as the increasing consumption of meat and rising demand for processed meat in developed economies. Key players in the global meat tenderizing agents market are emphasizing on increasing their investments in new product development and improved enzyme formulation.  New product development is focused on the formulation of various enzyme combination, enzyme & acid formulations and others, so as to enhance the productivity of the tenderizing agents. Also, the companies are also inclined to increase their footprint across the world by acquiring local and regional players, thus expanding business worldwide.

Downstream analysis-

Meat tenderizing agents market has been segmented on the basis of agents such as protease, papain, bromelain, acids, minerals, and others. Papain dominates the market, as it is most heat stable compared to other enzymes, however bromelian will be highest growing segment, as it requires lower heat for inactivation. But combination of both these enzymes has shown huge potential in the market.  Meat tenderizing agents has been segmented on the basis of source which include plant, bacterial, fungal, and others. Plant source dominates the market followed by fungal sources, as papain is extracted from papaya and bromelian is extracted from pineapple.

Competitive analysis-

The major key players in the meat tenderizing agents ingredients market are

  • Enzyme Bioscience Pvt. Ltd (India)
  • Specialty Enzymes and Biotechnologies Co. (China)
  • Amano Enzyme Inc. (Japan)
  • Enzybel Internationa (Belgium)
  • AB Enzymes (Germany)
  • National Enzyme Company (U.S.)
  • Enzyme Solutions (U.S.)

Global meat tenderizing agents market is highly concentrated in North America. Asia-Pacific has shown massive potential for meat tenderizing agents, as there is an increasing consumption of processed meat coupled with the per capita disposable income is anticipated to support the meat tenderizing agents during the forecast period.

Regional Analysis

The global meat tenderizing agents market is segmented into North America, Europe, Asia Pacific, and rest of the world (ROW). Among these, North America region is estimated to retain its dominance throughout the forecast period. This is attributed by the increasing disposable income coupled with the rising demand for processed meat. However, in Asia-Pacific region especially China and India offer a lucrative opportunity in the Asia Pacific region for the meat tenderizing agents manufacturers as the meat processing industries are expanding due to high demand & rising consumption of processed meat. Europe is also projected to witness a steady growth during the reviewed period.

Market Segmentation-

Global Meat tenderizing agents market is segmented by agents, source, application and region

ACCESS REPORT DETAILS @ https://www.marketresearchfuture.com/reports/meat-tenderizing-agents-market-2871 .

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