ID: MRFR/F-B & N/2125-HCR | 110 Pages | Published By Tejas Chaudhary on March 2023
Meat Tenderizing Agents Market is expected to cross USD 2.8 billion by 2030 at a CAGR of 4.67% during the forecast period 2022-2030.
The meat tenderizing agents market is anticipated to grow substantially in the years to come. The tenderizing agent market value is expected to grow at a CAGR (Compound Annual Growth Rate) of about 4.67%. The overall market value is estimated to rise to USD 2.8 Billion by the year 2030. Meat tenderizing agents include chemicals that can be used to soften meat foods by disintegrating the collagen in the flesh. The softness of the flesh is the fundamental factor for determining meat quality, which influences the cost of the meat.
Enzymes, salts, & acids are the most commonly used meat tenderizing agents. Enzymes are widely utilized as meat tenderizing agents, while acids have just a small market presence. The rising consumption of processed or frozen meats is the primary driver of the market's expansion. Aside from that, rising per capita expendable income and altering consumer behaviours are both contributing considerably to the expansion of the meat products industry and, as a result, growing demand for meat tenderizing agents market.
With the rise of the Covid-19 impact, many large-scale businesses and industries suffered, except healthcare and life support products. The lockdown and physical distancing protocols have affected millions of small and big business institutions alike. Moreover, the lockdown has led to a slow down in the meat tenderizing agents market growth during this period. The rise in investment in research and development of vaccine production is one of the primary causes driving the market growth over the forecast years.
Expanded illness diagnostic techniques, as well as increased research on combination medicines, will result in significant market demand. Covid-19 has squeezed the global economy, as well as the manufacturing sector, supply, disruption, and financial sectors. However, the effects of the lockdown are expected to fade away in a few months, and the market will be able to revive its sales and growth rate. Also, the key players of the market are adopting various industry trends and R&D measures to expand their product sales.
The rising consumption of processed and frozen meats is the main factor leading to the growth of the meat tenderizing agents market value. Moreover, the rising per capita discretionary income and evolving consumer tastes are both adding considerably to the expansion of the meat products industry. Overall, this leads to a growing demand for meat tenderizing agents.
In today's world, people are becoming much more healthy & diet-sensitive, which is boosting the need for organic protein-rich foods like meat. This is subsequently growing the demand for meat tenderizer enzymes in the industry. These factors lead to the growth of the global meat tenderizing agents market. Notably, the most used tenderizing agents are papain that is derived from papaya or bromelain, which can be derived from pineapple and is similar to rice in terms of proteins and is healthy.
Some factors are predicted to hinder the market share expansion. This includes the widespread negative perceptions among the global population about some of the ingredients used in meat tenderizing agents. The wellness awareness among people may also lead to refraining from the intake of tenderizing agents to soften their meats.
The lack of awareness among people regarding the advantages of using meat tenderizing agents market may be a challenge for the key players in the global market. Moreover, the increasing health awareness among the population may drive them towards organic options, away from the instant softening agents in their diet and meals.
Cumulative Growth Analysis
The meat tenderizing agents market is anticipated to grow substantially in the years to come. The tenderizing agent market value is expected to grow at a CAGR of about 4.67%. The overall market value is estimated to rise to USD 2.8 Billion by the year 2030.
Value Chain Analysis
Tenderizing the flesh can be accomplished using a variety of chemical or mechanical methods. However, the use of acids and enzymes is favoured. Some acids are utilized commercially on a limited basis, but enzymes are employed on a bigger scale as meat tenderizers. Enzymes operate as meat tenderizing agents by disintegrating the meat fibres of collagen, leaving the meats supple, tender, and more appealing to chew. Bromelain, obtained from pineapple and papain, from papaya, are the two most popular meat tenderizing agents market employed in the global market.
Another effective meat tenderizing ingredient that is becoming increasingly popular is Actinidin, which is derived from kiwifruit. The business is expected to expand in a favourable direction over the meat tenderizing agents market forecast, owing to increased demand for meat or processed meats. The global meat tenderizing agents market is expected to expand rapidly in the next years, because of the high demand for meat, processed meat products, & frozen meat, along with other driving factors.
The global meat tenderizing agents market is classified into many segments, such as form, source, and type. Listed below are the tenderizing agent market segments:
The meat tenderizing agents analysis division comprises North America, Europe, Asia Pacific, and the rest of the world. The market for meat tenderizing agents in North America was further divided into three segments: the United States, Canada, & Mexico. The European market for meat tenderizing agents is also divided into Germany, Italy, France, Spain, the United Kingdom, and the rest of Europe. The Asia-Pacific market has been divided into India, China, Japan, Australia, New Zealand, and the rest of Asia-Pacific. The meat tenderizing agents market share for the remainder of the world has been divided into three regions: the Middle East, South America, and Africa.
North America is likely to dominate the global market for meat tenderizing agents. The region's market is being driven by increasing meat consumption and rising demand for processed meats. Europe is the second-largest market and is predicted to develop steadily throughout the projection period. Because of the developing food processing sector, demand for meats, and rising per capita incomes, Asia-Pacific is the fastest-growing market. The region's key national markets are India, China, Australia, & New Zealand.
The meat tenderizing agents industry is dominated by a few companies that play a vital role in the market growth. These tenderizing agent provider companies are called key companies of the market. They contribute to the largest share of the market profit.
The companies account for the market profits by adopting various meat tenderizing agents trends such as joint ventures, product launches, company expansions, and procurements.
Below are the key companies that provide meat tenderizing agents in the global market, along with the location of their headquarters:
Vinegar and wine can also be utilized as meat tenderizing agents by marinating or flavouring the meats.
This report delivers all the information about the global meat tenderizing agents market size in the forecast period. It also contains different sections of the market analysis to help obtain detailed information such as opportunities, challenges, drivers, Covid-19 analysis, regional analysis, competitive landscape, and others. Moreover, all the information is collected from verified primary and secondary sources to provide the expected meat tenderizing agents market outlook by 2030.
|Market Size||USD 2.8 Billion|
|Forecast Units||Value (USD Billion)|
|Report Coverage||Revenue Forecast, Competitive Landscape, Growth Factors, and Trends|
|Segments Covered||By Type, Source, Form, and Region|
|Geographies Covered||North America, Europe, Asia-Pacific, and Rest of the World (RoW)|
|Key Vendors||McCormick & Company Inc. (US), Tampico Spice Co. Inc. (US), Enzyme Bioscience Private Limited (India), Enzybel Group (Belgium), Amano Enzyme Inc. (China), The Basque Company (US), Specialty Enzymes & Probiotics (China), Enzyme Development Corporation (US), AB Enzymes GmbH (Germany), and Enzyme Solutions (US)|
|Key Market Opportunities||People are becoming much more healthy & diet-sensitive|
|Key Market Drivers||Rising consumption of processed and frozen meats, Rising per capita discretionary income, Evolving consumer tastes|
The process of meat tenderizing agent is no doubt important and it helps in deciding the meat quality. Through the process of meat tenderizing process, the meat is softened for reducing the toughness just by breaking collagen.
Meat tenderness is quite important since it helps in deciding whether the consumers will accept the freshness of meat. Moreover, meat tenderness is quite influential since it affects customer satisfaction.
McCormick & Company Inc. (US), Tampico Spice Co. Inc. (US), Enzyme Bioscience Private Limited (India), Enzybel Group (Belgium), Amano Enzyme Inc. (China), The Basque Company (US), Specialty Enzymes & Probiotics (China), Enzyme Development Corporation (US), AB Enzymes GmbH (Germany), and Enzyme Solutions (US) are some of the top players in the global meat tenderizing agents market.
Bromelain is made out of pineapple, is one kind of proteolytic enzyme, and is mostly used in meat tenderizing. Protease is a protein that helps in digesting the other proteins by breaking them into small pieces.
Few regions that are involved in the global meat tenderizing market includes North America, Asia Pacific, Latin America, and The Middle East and Africa.
Some of the product types of the meat tenderizing agent market include protease, Papain, Bromelain, Acids, etc.
Some of the major factors that influence meat tenderness include age, stress, genetics, fat content, etc.