Meat Tenderizing Agents Market Overview, Growth, Competitor Analysis, and Forecast 2030

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The market for meat tenderising agents is projected to reach USD 2.6 billion by 2027 and grow at a 4.2% CAGR during that time. Information by type, source, form, and region is provided in the global market research report on meat tenderising 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 market for meat tendering agents forward. Secondary factors supporting the market for meat tenderizing agents 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 RD 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 overview has been segmented based on type, source, form, and region.

Based on type, the global meat tenderizing agents market 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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