Meat Tenderizing Agents Market Share with Investment of Gross Margin, and Regional Demand till 2030
Meat Tenderizing Agents Market Overview
Meat Tenderizing Agents Market is expected
to reach USD 2.6 Billion by 2030 and is expected to register 4.67% CAGR during
the forecast period. Meat tenderizing is a crucial step in the meat processing
process and a good measure of meat quality. Tenderizing is a process that
softens and reduces the hardness of meat by breaking the collagen bonds.
Tenderness influences the meat's consistency by making it easier to chew. This
makes the meat more appealing. Tenderness of meat is determined by factors such
as fat content, connective tissue, and meat grain. Tenderness can be improved
by a variety of mechanical and chemical methods, but the use of enzymes and
acids is favored. Commercially, enzymes are used as meat tenderizers on a wide
scale, while other acids are used on a smaller scale. Enzymes break down the
collagen and muscule fibers in meat, making it more tender, smoother, and
easier to eat. Two popular meat tenderizing agents are papain extracted from
papaya and bromelain extracted from pineapple. Commercially, papain is
preferred because it is more thermostable. Proteases are a diverse group of
protein-degrading enzymes that are used to tenderize meat. Wines or vinegar are
used as meat tenderizing agents as well as taste enhancers.
Market Trends
Meat tenderizing agents are additives that
soften meat by breaking down the collagen in the meat. The tenderness of the
meat is the most important criterion for determining its quality, which
influences its price. Enzymes, salts, and acids are the most common meat
tenderizing agents. Tenderizing agents such as enzymes are widely used,
although acids are rarely used. Meat tenderizing agents are in high demand due
to the growing demand for meat and meat products, as well as the rapid growth
of the global population. The demand for processed and frozen meat products
around the world is propelling the global meat tendering agents’ market
forward. Secondary factors supporting the meat
tenderizing agents market share include rising disposable income in
developing countries, changes in consumption habits, especially among the
working population, and rapid urbanization. Another driving factor is the
growing number of customers who choose to eat naturally protein-rich foods like
beef.
The global meat tenderizing agents market
size is expected to grow during the forecast period, owing to rising demand and
a growing number of drivers. The rising demand for processed and frozen meat
products is the primary driver of market expansion. Aside from that, rising per
capita disposable income and evolving consumption patterns are both driving the
growth of the meat products industry and, as a result, growing demand for meat
tenderizing agents.
However, stringent regulations on quality
standards and clean labeling are expected to serve as a restriction on the meat
tenderizing agent market's growth, while the growing prevalence of animal
diseases has the potential to pose a threat to the market's growth.
Competitive Analysis
McCormick & Company, Inc. (US), The
Basque Company (US), Tampico Spice Co., Inc (US), Specialty Enzymes &
Probiotics (China), Enzyme Bioscience Private Limited (India), Enzyme
Development Corporation (US), Enzybel Group (Belgium), AB Enzymes GmbH
(Germany), Amano Enzyme Inc.(China), and Enzyme Solutions (US) are some of the
key players in the global meat tenderizing agents market. Since the demand for
Meat Tenderizing Agents is increasing, producers are looking for opportunities
in this competitive market. Manufacturers are attempting to grow their market
share through a variety of market penetration strategies and the development of
new products. The major producers are increasing their R&D spending in
order to develop new and improved products and expand their market share in
meat tenderizing agents.
Segmental Analysis
The global meat tenderizing agents market has
been segmented based on type, source, form, and region.
Based on type, the global meat
tenderizing agents market research has been classified into enzymes, salts
& acids, and others.
Based on source, the global meat
tenderizing agents market has been classified into plants, microorganisms, and
others.
Based on form, the global meat tenderizing
agents market has been divided into dry and liquid.
Regional Analysis
The meat tenderizing agents market is
predicted to be dominated by North America. The major driving forces of the
market in the area are high meat consumption and a high demand for processed
meat products.
Europe is the second-largest sector, with a
steady growth rate anticipated over the forecast period.
Due to the growing food processing
industry, demand for meat and meat products, and per capita disposable income,
Asia-Pacific is the fastest-growing region. The region's most significant
country-level markets are China, India, and Australia and New Zealand.
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