Market Overview:
The global meat tenderizing agents market is expected to grow at a CAGR of 5.5% during the forecast period from 2018 to 2030. The growth in the market can be attributed to factors such as rising demand for processed and ready-to-eat meat products, increasing awareness about the health benefits of consuming tenderized meat, and growing demand for marinades and seasonings. The global meat tenderizing agents market is segmented on the basis of type into proteases, papain, bromelain, acids, and others. The proteases segment is expected to account for the largest share of the market in 2018 owing to its ability to break down proteins in food products. On the basis of application, the market is segmented into marinades, ready-to-cook (RTC) meat products, and others. The RTC meat products segment is expected to account for a larger share of the market in 2018 due its growing popularity among consumers owing to its convenience and ease-of-use.
Product Definition:
Meat tenderizing agents are substances used to make meat more tender. They can be natural or artificial. Some common meat tenderizing agents include: salt, vinegar, citrus juices, mustard powder, and enzymes such as papain and bromelain.
Protease:
Protease is an enzyme that acts on protein. Protein digestion in the stomach can be affected by several factors such as acid, heat, and enzymes. Protease neutralizes these substances and allows protein to be absorbed more easily. It also helps in reducing indigestion caused due to the presence of food items like coffee, tea, or any other hard drinks for a longer time period.
Papain:
Papain is an enzyme that is obtained from the Papaya fruit. It has been used in food and beverage products as a tenderizing agent to make them easier to chew. The product also acts as a flavor enhancer, preservative, and anti-caking agent in various foods including meat, poultry & seafood products.
The global meat tenderizing agents market was valued at USD 1.51 billion in 2016.
Application Insights:
Marinades held the largest market share in 2017 and are expected to continue their dominance over the forecast period. The ready-to-cook meat application segment is also projected to witness significant growth during the same period owing to rising demand for packaged food products.
The others segment includes hydrolyzed proteins, which are used as tenderizing agents in a wide range of food applications including canned meats, corned beef, pastrami and salami among others. Increasing consumption of these foods by consumers who prefer convenience over traditional methods of cooking is expected to drive product demand over the forecast period.
Ready-to-cook meat was followed by marinades as the second largest application segment due to increasing consumer preference for processed meats such as ham and bacon among other cuts that can be easily cooked at home without requiring any further preparation or seasoning outside their natural flavors.
Regional Analysis:
North America accounted for the largest share of over 35.0% in 2017 owing to high demand from meat processing industry. The region is expected to maintain its lead throughout the forecast period due to increasing consumption of tenderized meat products such as beef, pork, and poultry. Rising awareness regarding health benefits associated with tenderized meat is also expected to propel market growth over the forecast period.
Asia Pacific is anticipated to be one of the fastest-growing regions during the same period owing to rising disposable income and growing population especially in China and India which are major consumers of tenders from natural sources such as papaya, pineapple, soybean curd etc.
Growth Factors:
- Increasing demand for processed meat products: The global processed meat market is projected to grow at a CAGR of 5.4% from 2016 to 2021. This growth can be attributed to the increasing demand for convenience foods, changing lifestyles, and rising disposable incomes in developing countries. Meat tenderizing agents are used in the processing of meat products to improve their texture and flavor. Thus, the growing demand for processed meat products is expected to drive the growth of the global Meat Tenderizing Agents market during the forecast period.
- Growing awareness about food safety: The use of Meat Tenderizing Agents helps reduce microbial load on food and improves its shelf life by inhibiting bacterial growth. Thus, there is an increasing awareness among consumers about food safety, which is driving them towards using these agents in their daily diets.
Scope Of The Report
Report Attributes
Report Details
Report Title
Meat Tenderizing Agents Market Research Report
By Type
Protease, Papain, Bromelain, Acids, Others
By Application
Marinades, Ready-To-Cook Meat, Others
By Companies
Enzyme Bioscience, Specialty Enzymes And Biotechnologies, Amano Enzyme, Enzybel Internationa, AB Enzymes, National Enzyme Company, Enzyme Solutions
Regions Covered
North America, Europe, APAC, Latin America, MEA
Base Year
2021
Historical Year
2019 to 2020 (Data from 2010 can be provided as per availability)
Forecast Year
2030
Number of Pages
128
Number of Tables & Figures
90
Customization Available
Yes, the report can be customized as per your need.
Global Meat Tenderizing Agents Market Report Segments:
The global Meat Tenderizing Agents market is segmented on the basis of:
Types
Protease, Papain, Bromelain, Acids, Others
The product segment provides information about the market share of each product and the respective CAGR during the forecast period. It lays out information about the product pricing parameters, trends, and profits that provides in-depth insights of the market. Furthermore, it discusses latest product developments & innovation in the market.
Applications
Marinades, Ready-To-Cook Meat, Others
The application segment fragments various applications of the product and provides information on the market share and growth rate of each application segment. It discusses the potential future applications of the products and driving and restraining factors of each application segment.
Some of the companies that are profiled in this report are:
- Enzyme Bioscience
- Specialty Enzymes And Biotechnologies
- Amano Enzyme
- Enzybel Internationa
- AB Enzymes
- National Enzyme Company
- Enzyme Solutions
Highlights of The Meat Tenderizing Agents Market Report:
- The market structure and projections for the coming years.
- Drivers, restraints, opportunities, and current trends of market.
- Historical data and forecast.
- Estimations for the forecast period 2030.
- Developments and trends in the market.
- By Type:
- Protease
- Papain
- Bromelain
- Acids
- Others
- By Application:
- Marinades
- Ready-To-Cook Meat
- Others
- Market scenario by region, sub-region, and country.
- Market share of the market players, company profiles, product specifications, SWOT analysis, and competitive landscape.
- Analysis regarding upstream raw materials, downstream demand, and current market dynamics.
- Government Policies, Macro & Micro economic factors are also included in the report.
We have studied the Meat Tenderizing Agents Market in 360 degrees via. both primary & secondary research methodologies. This helped us in building an understanding of the current market dynamics, supply-demand gap, pricing trends, product preferences, consumer patterns & so on. The findings were further validated through primary research with industry experts & opinion leaders across countries. The data is further compiled & validated through various market estimation & data validation methodologies. Further, we also have our in-house data forecasting model to predict market growth up to 2030.
Regional Analysis
- North America
- Europe
- Asia Pacific
- Middle East & Africa
- Latin America
Note: A country of choice can be added in the report at no extra cost. If more than one country needs to be added, the research quote will vary accordingly.
The geographical analysis part of the report provides information about the product sales in terms of volume and revenue in regions. It lays out potential opportunities for the new entrants, emerging players, and major players in the region. The regional analysis is done after considering the socio-economic factors and government regulations of the countries in the regions.
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8 Reasons to Buy This Report
- Includes a Chapter on the Impact of COVID-19 Pandemic On the Market
- Report Prepared After Conducting Interviews with Industry Experts & Top Designates of the Companies in the Market
- Implemented Robust Methodology to Prepare the Report
- Includes Graphs, Statistics, Flowcharts, and Infographics to Save Time
- Industry Growth Insights Provides 24/5 Assistance Regarding the Doubts in the Report
- Provides Information About the Top-winning Strategies Implemented by Industry Players.
- In-depth Insights On the Market Drivers, Restraints, Opportunities, and Threats
- Customization of the Report Available
Frequently Asked Questions?
Meat tenderizing agents are chemicals or enzymes that break down the tough fibers in meat, making it easier to chew and digest.
Some of the key players operating in the meat tenderizing agents market are Enzyme Bioscience, Specialty Enzymes And Biotechnologies, Amano Enzyme, Enzybel Internationa, AB Enzymes, National Enzyme Company, Enzyme Solutions.
The meat tenderizing agents market is expected to grow at a compound annual growth rate of 5.5%.
Chapter 1 Executive Summary
Chapter 2 Assumptions and Acronyms Used
Chapter 3 Research Methodology
Chapter 4 Meat Tenderizing Agents Market Overview 4.1 Introduction 4.1.1 Market Taxonomy 4.1.2 Market Definition 4.1.3 Macro-Economic Factors Impacting the Market Growth 4.2 Meat Tenderizing Agents Market Dynamics 4.2.1 Market Drivers 4.2.2 Market Restraints 4.2.3 Market Opportunity 4.3 Meat Tenderizing Agents Market - Supply Chain Analysis 4.3.1 List of Key Suppliers 4.3.2 List of Key Distributors 4.3.3 List of Key Consumers 4.4 Key Forces Shaping the Meat Tenderizing Agents Market 4.4.1 Bargaining Power of Suppliers 4.4.2 Bargaining Power of Buyers 4.4.3 Threat of Substitution 4.4.4 Threat of New Entrants 4.4.5 Competitive Rivalry 4.5 Global Meat Tenderizing Agents Market Size & Forecast, 2020-2028 4.5.1 Meat Tenderizing Agents Market Size and Y-o-Y Growth 4.5.2 Meat Tenderizing Agents Market Absolute $ Opportunity
Chapter 5 Global Market Analysis and Forecast by Type
5.1 Introduction
5.1.1 Key Market Trends & Growth Opportunities by Type
5.1.2 Basis Point Share (BPS) Analysis by Type
5.1.3 Absolute $ Opportunity Assessment by Type
5.2 Market Size Forecast by Type
5.2.1 Protease
5.2.2 Papain
5.2.3 Bromelain
5.2.4 Acids
5.2.5 Others
5.3 Market Attractiveness Analysis by Type
Chapter 6 Global Market Analysis and Forecast by Applications
6.1 Introduction
6.1.1 Key Market Trends & Growth Opportunities by Applications
6.1.2 Basis Point Share (BPS) Analysis by Applications
6.1.3 Absolute $ Opportunity Assessment by Applications
6.2 Market Size Forecast by Applications
6.2.1 Marinades
6.2.2 Ready-To-Cook Meat
6.2.3 Others
6.3 Market Attractiveness Analysis by Applications
Chapter 7 Global Meat Tenderizing Agents Market Analysis and Forecast by Region
7.1 Introduction
7.1.1 Key Market Trends & Growth Opportunities by Region
7.1.2 Basis Point Share (BPS) Analysis by Region
7.1.3 Absolute $ Opportunity Assessment by Region
7.2 Meat Tenderizing Agents Market Size Forecast by Region
7.2.1 North America
7.2.2 Europe
7.2.3 Asia Pacific
7.2.4 Latin America
7.2.5 Middle East & Africa (MEA)
7.3 Market Attractiveness Analysis by Region
Chapter 8 Coronavirus Disease (COVID-19) Impact
8.1 Introduction
8.2 Current & Future Impact Analysis
8.3 Economic Impact Analysis
8.4 Government Policies
8.5 Investment Scenario
Chapter 9 North America Analysis and Forecast
9.1 Introduction
9.2 North America Market Size Forecast by Country
9.2.1 U.S.
9.2.2 Canada
9.3 Basis Point Share (BPS) Analysis by Country
9.4 Absolute $ Opportunity Assessment by Country
9.5 Market Attractiveness Analysis by Country
9.6 North America Market Size Forecast by Type
9.6.1 Protease
9.6.2 Papain
9.6.3 Bromelain
9.6.4 Acids
9.6.5 Others
9.7 Basis Point Share (BPS) Analysis by Type
9.8 Absolute $ Opportunity Assessment by Type
9.9 Market Attractiveness Analysis by Type
9.10 North America Market Size Forecast by Applications
9.10.1 Marinades
9.10.2 Ready-To-Cook Meat
9.10.3 Others
9.11 Basis Point Share (BPS) Analysis by Applications
9.12 Absolute $ Opportunity Assessment by Applications
9.13 Market Attractiveness Analysis by Applications
Chapter 10 Europe Analysis and Forecast
10.1 Introduction
10.2 Europe Market Size Forecast by Country
10.2.1 Germany
10.2.2 France
10.2.3 Italy
10.2.4 U.K.
10.2.5 Spain
10.2.6 Russia
10.2.7 Rest of Europe
10.3 Basis Point Share (BPS) Analysis by Country
10.4 Absolute $ Opportunity Assessment by Country
10.5 Market Attractiveness Analysis by Country
10.6 Europe Market Size Forecast by Type
10.6.1 Protease
10.6.2 Papain
10.6.3 Bromelain
10.6.4 Acids
10.6.5 Others
10.7 Basis Point Share (BPS) Analysis by Type
10.8 Absolute $ Opportunity Assessment by Type
10.9 Market Attractiveness Analysis by Type
10.10 Europe Market Size Forecast by Applications
10.10.1 Marinades
10.10.2 Ready-To-Cook Meat
10.10.3 Others
10.11 Basis Point Share (BPS) Analysis by Applications
10.12 Absolute $ Opportunity Assessment by Applications
10.13 Market Attractiveness Analysis by Applications
Chapter 11 Asia Pacific Analysis and Forecast
11.1 Introduction
11.2 Asia Pacific Market Size Forecast by Country
11.2.1 China
11.2.2 Japan
11.2.3 South Korea
11.2.4 India
11.2.5 Australia
11.2.6 South East Asia (SEA)
11.2.7 Rest of Asia Pacific (APAC)
11.3 Basis Point Share (BPS) Analysis by Country
11.4 Absolute $ Opportunity Assessment by Country
11.5 Market Attractiveness Analysis by Country
11.6 Asia Pacific Market Size Forecast by Type
11.6.1 Protease
11.6.2 Papain
11.6.3 Bromelain
11.6.4 Acids
11.6.5 Others
11.7 Basis Point Share (BPS) Analysis by Type
11.8 Absolute $ Opportunity Assessment by Type
11.9 Market Attractiveness Analysis by Type
11.10 Asia Pacific Market Size Forecast by Applications
11.10.1 Marinades
11.10.2 Ready-To-Cook Meat
11.10.3 Others
11.11 Basis Point Share (BPS) Analysis by Applications
11.12 Absolute $ Opportunity Assessment by Applications
11.13 Market Attractiveness Analysis by Applications
Chapter 12 Latin America Analysis and Forecast
12.1 Introduction
12.2 Latin America Market Size Forecast by Country
12.2.1 Brazil
12.2.2 Mexico
12.2.3 Rest of Latin America (LATAM)
12.3 Basis Point Share (BPS) Analysis by Country
12.4 Absolute $ Opportunity Assessment by Country
12.5 Market Attractiveness Analysis by Country
12.6 Latin America Market Size Forecast by Type
12.6.1 Protease
12.6.2 Papain
12.6.3 Bromelain
12.6.4 Acids
12.6.5 Others
12.7 Basis Point Share (BPS) Analysis by Type
12.8 Absolute $ Opportunity Assessment by Type
12.9 Market Attractiveness Analysis by Type
12.10 Latin America Market Size Forecast by Applications
12.10.1 Marinades
12.10.2 Ready-To-Cook Meat
12.10.3 Others
12.11 Basis Point Share (BPS) Analysis by Applications
12.12 Absolute $ Opportunity Assessment by Applications
12.13 Market Attractiveness Analysis by Applications
Chapter 13 Middle East & Africa (MEA) Analysis and Forecast
13.1 Introduction
13.2 Middle East & Africa (MEA) Market Size Forecast by Country
13.2.1 Saudi Arabia
13.2.2 South Africa
13.2.3 UAE
13.2.4 Rest of Middle East & Africa (MEA)
13.3 Basis Point Share (BPS) Analysis by Country
13.4 Absolute $ Opportunity Assessment by Country
13.5 Market Attractiveness Analysis by Country
13.6 Middle East & Africa (MEA) Market Size Forecast by Type
13.6.1 Protease
13.6.2 Papain
13.6.3 Bromelain
13.6.4 Acids
13.6.5 Others
13.7 Basis Point Share (BPS) Analysis by Type
13.8 Absolute $ Opportunity Assessment by Type
13.9 Market Attractiveness Analysis by Type
13.10 Middle East & Africa (MEA) Market Size Forecast by Applications
13.10.1 Marinades
13.10.2 Ready-To-Cook Meat
13.10.3 Others
13.11 Basis Point Share (BPS) Analysis by Applications
13.12 Absolute $ Opportunity Assessment by Applications
13.13 Market Attractiveness Analysis by Applications
Chapter 14 Competition Landscape
14.1 Meat Tenderizing Agents Market: Competitive Dashboard
14.2 Global Meat Tenderizing Agents Market: Market Share Analysis, 2019
14.3 Company Profiles (Details – Overview, Financials, Developments, Strategy)
14.3.1 Enzyme Bioscience
14.3.2 Specialty Enzymes And Biotechnologies
14.3.3 Amano Enzyme
14.3.4 Enzybel Internationa
14.3.5 AB Enzymes
14.3.6 National Enzyme Company
14.3.7 Enzyme Solutions