|
Forecast Period
|
2025-2029
|
|
Market Size (2023)
|
USD 41.04 Billion
|
|
Market Size (2029)
|
USD 54.21 Billion
|
|
CAGR (2024-2029)
|
4.92%
|
|
Fastest Growing Segment
|
Plant Origin
|
|
Largest Market
|
North America
|
Market Overview
Global Non-meat Ingredients Market was valued at USD
41.04 Billion in 2023 and is expected to reach USD 54.21 Billion by 2029 with a
CAGR of 4.92% during the forecast period.
The Global Non-meat Ingredients Market has
experienced significant growth, driven by the increasing demand for plant-based
and alternative protein sources. This market encompasses a diverse range of
ingredients used in food products to replace or supplement meat, catering to
both health-conscious consumers and those seeking sustainable food options. Key
drivers of this market include rising awareness of health benefits associated
with plant-based diets, environmental concerns related to meat production, and
innovations in food technology. According to general veganism statistics,
estimating the global vegan population presents a challenge. However, current
data indicates that there are approximately 79 million vegans worldwide. Given
the global population of 7.8 billion, this represents a relatively small
percentage.
Major segments within the market include plant
proteins, such as soy, pea, and rice proteins, which are used in a variety of
applications from meat substitutes to dairy alternatives. Other
non-meat ingredients such as mycoproteins, algae, and fermented proteins are
gaining traction for their nutritional benefits and sustainability. The market
is further supported by advancements in food science, which enhance the
texture, flavor, and overall quality of non-meat products, making them more appealing
to a broader consumer base. Geographically, North America and Europe are
leading markets due to their mature food industries and high consumer
awareness. However, the Asia-Pacific region is emerging as a significant growth
area, driven by increasing urbanization, rising disposable incomes, and growing
interest in health and wellness.
Key Market Drivers
Rising Health Consciousness and Dietary Preferences
The rise in health consciousness among consumers is
significantly driving the Global Non-meat Ingredients Market. With increasing
awareness of the adverse health effects linked to excessive meat
consumption—such as cardiovascular diseases, obesity, and certain types of
cancer—consumers are increasingly seeking healthier dietary alternatives.
Non-meat ingredients, particularly plant-based options, are gaining prominence
due to their favorable nutritional profiles. These ingredients typically
contain lower levels of saturated fats and cholesterol compared to meat
products, and they offer higher fiber content along with essential vitamins and
minerals. This shift towards non-meat ingredients aligns with the growing
emphasis on nutritious and balanced diets. For instance, According to data
from the World Population Review, the UK leads globally in the number of
vegans. Recent statistics reveal a significant rise in veganism's popularity
within the UK, with searches for vegan restaurants featuring dedicated vegan
menus tripling over the past four years. In 2017, there were 60,000 such
searches, which surged to over 200,000 by 2020. The increasing popularity is
further fueled by extensive advertising and endorsements from prominent media
personalities promoting the benefits of veganism in the UK.
The growing health consciousness is not solely a
result of individual health concerns but is also influenced by broader public
health initiatives and recommendations. Health organizations and dietary
guidelines are increasingly advocating for plant-based diets as part of
strategies to improve overall wellness and reduce the incidence of diet-related
diseases. These recommendations are supported by a growing body of research
highlighting the benefits of plant-based eating patterns in maintaining optimal
health.
As consumers become more educated about the health
benefits associated with non-meat ingredients, their incorporation into daily
diets is expected to increase. This trend is further supported by the expansion
of product offerings in the non-meat segment, including innovative plant-based
alternatives that cater to diverse dietary preferences and culinary
applications. The surge in health consciousness is thus creating a robust
demand for non-meat ingredients, driving market growth and encouraging continued
innovation in this sector. As the market evolves, it will likely see increased
adoption of these ingredients as more consumers make the shift towards
healthier, plant-based dietary choices.
Environmental Sustainability and Climate Change
Environmental sustainability is becoming a pivotal
factor shaping consumer choices and market dynamics. The meat industry, known
for its substantial impact on environmental issues, contributes significantly
to greenhouse gas emissions, deforestation, and excessive water consumption. In
response to these environmental challenges, there is an increasing shift
towards non-meat ingredients, which are seen as more sustainable alternatives.
Plant-based ingredients, for instance, generally require fewer natural
resources and generate lower greenhouse gas emissions compared to traditional
animal-based products. This transition supports global initiatives aimed at combating
climate change and mitigating environmental degradation.
The demand for sustainable food production methods
is growing as awareness of environmental issues rises. Consumers are
increasingly seeking out products that align with their values regarding
ecological preservation and resource efficiency. This shift is further
reinforced by broader societal and governmental efforts to promote
sustainability. Public policies and environmental regulations are increasingly
advocating for reduced environmental footprints in food production, which is
driving the adoption of more sustainable practices across the industry.
Businesses are responding to these demands by
investing in and developing innovative non-meat ingredients that contribute to
a more sustainable food system. This includes advances in plant-based
technologies, such as improved production methods that minimize environmental
impacts and enhance the nutritional profiles of non-meat ingredients. The
commitment to sustainability is also reflected in the growing availability and
variety of non-meat products on the market, catering to a diverse range of
consumer preferences and dietary needs. As both consumers and businesses place
greater emphasis on eco-friendly practices, the market for non-meat ingredients
is poised for significant growth. This trend is expected to drive market
expansion and stimulate innovation in sustainable food technologies, further
accelerating the shift towards a more environmentally responsible food system.
Technological Advancements in Food Processing
Technological advancements in food processing are
transforming the non-meat ingredients market, offering new possibilities and
improving product quality. Innovations in areas such as extrusion,
fermentation, and protein isolation have significantly enhanced the texture,
flavor, and nutritional profile of non-meat products, making them more
attractive and viable alternatives to traditional meat. Extrusion technology,
for example, has played a crucial role in developing non-meat ingredients with
meat-like textures. By applying heat and pressure, extrusion processes can
produce plant-based proteins that closely mimic the texture of animal-based
products, making them more palatable and satisfying for consumers. This
technology allows for the creation of products that are not only visually and
texturally similar to meat but also retain a desirable taste, bridging the gap
between plant-based and animal-based foods.
Fermentation technology has also advanced
significantly, enabling the development of novel non-meat ingredients with
enhanced flavors and nutritional benefits. Through controlled fermentation
processes, microorganisms can be used to create unique flavors and textures in
non-meat products, as well as improve their digestibility and nutritional
profile. This technology supports the creation of a diverse range of non-meat
products, from dairy-free cheeses to meat substitutes with complex flavors.
Advancements in protein isolation
technologies have led to the development of high-quality, pure plant proteins
that offer superior functional properties. These proteins can be used to
formulate products with specific textures and nutritional profiles, expanding
the versatility of non-meat ingredients. Emerging innovations such as lab-grown
proteins and mycoproteins represent significant leaps forward in food
technology. Lab-grown proteins, produced through cellular agriculture, provide
a sustainable and ethical alternative to traditional meat production, while
mycoproteins, derived from fungi, offer a highly nutritious and environmentally
friendly protein source. In August 2024, Fujiya, a Japanese restaurant
operator in Tokushima and Kagawa prefectures, introduced its new plant-based
meat line, Nikugoe, made from sorghum (takakibi) sourced from Tokushima.The
Nikugoe range features a variety of vegan-certified products, including Hamburg
Steak, Meat Super Cheese Hamburger, Demi Sauce Meat Super Hamburger, Demi Sauce
Meat Super Cheese Hamburger, and Meat Super Gyoza, all certified by the NPO
Vege Project Japan. These technological advancements are enhancing the
functionality and appeal of non-meat ingredients, driving their adoption across
various food applications and contributing to the market’s growth.
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Key Market Challenges
High Production Costs
One of the primary challenges facing the Global
Non-meat Ingredients Market is the high production costs associated with
alternative protein sources. Developing and scaling up non-meat ingredients,
such as plant-based proteins and cultured meats, often requires substantial
investment in research and development (R&D), advanced technology, and
specialized manufacturing infrastructure. The production of these ingredients
necessitates sophisticated equipment and facilities, which can be expensive to
establish and maintain. Sourcing high-quality raw materials, such
as specific plant proteins or culture media for lab-grown meats, adds to the
overall production expenses. Ensuring stringent quality control and safety
standards further compounds these costs.
These elevated production costs translate into
higher retail prices for non-meat products, potentially limiting their
accessibility and affordability for a broader consumer base. This price
sensitivity can lead to slower adoption rates and restrict market penetration,
especially in regions where price is a significant factor in purchasing
decisions. Consequently, the market may face challenges in achieving widespread
acceptance and integration into mainstream diets.To address these issues,
stakeholders in the non-meat ingredients market need to focus on optimizing
production processes and reducing costs through economies of scale. Innovations
in manufacturing techniques, such as more efficient extraction methods and
scalable production technologies, can help lower expenses.
Scalability and Supply Chain Issues
Scaling up production of non-meat ingredients to
meet the increasing demand poses a significant challenge due to complexities in
the supply chain. The supply chain for non-meat ingredients involves several
critical components: raw material sourcing, processing, and distribution. Each
of these elements must function efficiently and robustly to ensure a consistent
supply of high-quality products. As the market for non-meat ingredients
expands, maintaining scalable production processes becomes crucial. For instance,
securing adequate quantities of raw materials such as plant proteins or novel
ingredients can be difficult due to their limited availability or competition
with other industries. This can lead to supply bottlenecks, impacting the
ability of manufacturers to meet consumer demand and maintain market share.
Ensuring quality and safety
throughout the supply chain is essential for consumer trust and regulatory
compliance. Non-meat products must adhere to rigorous safety standards and
quality controls, which can be challenging as production scales up. Variability
in raw material quality, processing conditions, and distribution logistics can
affect the final product's consistency and safety. To address these scalability
and supply chain issues, companies must invest in infrastructure and technology
to enhance production efficiency and reliability. Developing strong
partnerships with suppliers, exploring alternative sources of raw materials,
and implementing advanced production technologies can help streamline the
supply chain. Effective collaboration between manufacturers, suppliers, and
technology providers is essential to overcome these challenges and support the
continued growth of the non-meat ingredients market.
Key Market Trends
Innovation in Product Development and Variety
Innovation in product development is a key driver
of growth in the non-meat ingredients market. The constant evolution and
introduction of new and improved non-meat ingredients are significantly
enhancing the diversity and quality of products available to consumers.
Companies are dedicating substantial resources to research and development to
create non-meat ingredients that offer unique flavors, textures, and
nutritional benefits, addressing the growing demand for more varied and
appealing plant-based options.
Traditional plant-based proteins, such as soy and
pea proteins, have long been staples in the non-meat market. However, recent
innovations have expanded beyond these conventional sources to include emerging
ingredients like algae, fungi, and cultured proteins. Algae, for example, is
being explored for its high nutrient content and sustainable cultivation
practices. It provides a rich source of protein, omega-3 fatty acids, and other
essential nutrients, making it a promising ingredient for enhancing the nutritional
profile of non-meat products.
Fungi-based ingredients, such as mycoproteins, are
also gaining traction. Derived from fungi, these proteins offer a meat-like
texture and are rich in protein and fiber. Mycoproteins are increasingly being
used in a variety of non-meat products, from meat substitutes to snacks, due to
their versatility and favorable nutritional attributes.Cultured proteins,
produced through cellular agriculture, represent another frontier in non-meat
ingredient innovation. These proteins are created by cultivating animal cells
in controlled environments, providing a sustainable and ethical alternative to
traditional meat production. Cultured proteins can replicate the texture and
flavor of meat, making them an attractive option for consumers seeking
meat-like experiences without the environmental and ethical concerns associated
with conventional meat.
By expanding the range of non-meat options and
improving their sensory attributes, manufacturers are better meeting the
evolving preferences of consumers. This innovation not only drives market
growth but also contributes to the broader acceptance and integration of
non-meat ingredients into mainstream diets. As the industry continues to
evolve, further advancements in product development are expected to fuel
continued growth and diversification in the non-meat ingredients market.
Growing Urbanization and Changing Lifestyles
Urbanization and changing lifestyles are
significant factors propelling the non-meat ingredients market. As urban
populations continue to expand and lifestyles become more fast-paced, there is
an increasing demand for convenient and health-conscious food options. Non-meat
ingredients are well-suited to meet these evolving needs, offering products
that are both easy to prepare and align with health-oriented dietary
preferences.
In urban environments, where busy schedules and
hectic lifestyles are common, consumers often seek out ready-to-eat and
convenient food solutions. Non-meat ingredients, such as plant-based proteins
and ready-to-cook meal kits, fit seamlessly into this demand by providing quick
and nutritious alternatives to traditional meat products. These ingredients
cater to the on-the-go nature of urban living, making it easier for consumers
to maintain a balanced diet despite their busy schedules. Urban areas also tend
to be hubs of food innovation and trend adoption. The concentration of diverse
populations and exposure to global culinary trends facilitate the introduction
and acceptance of new food products. As a result, urban consumers are often
more open to exploring non-meat alternatives and incorporating them into their
diets. The availability of non-meat ingredients in urban markets, coupled with
greater awareness and interest in plant-based diets, drives higher consumption
rates and accelerates market growth.
The emphasis on health and wellness in
urban settings further supports the adoption of non-meat ingredients. With
increasing awareness of the health benefits associated with plant-based
diets—such as lower risks of chronic diseases and improved overall
well-being—urban consumers are more inclined to choose non-meat options that
align with their health goals.
Segmental Insights
Source Insights
Based on the Source, In 2023, the Plant Origin
segment emerged as the dominated category in the Global Non-meat Ingredients
Market. This shift is primarily due to several key factors that highlight the
growing preference for plant-based options over other sources like chemical
substances and animal origin. Health consciousness and sustainability concerns
are major drivers of this trend. Consumers increasingly seek plant-based
ingredients for their lower saturated fat and cholesterol content, along with
their higher fiber and nutrient profiles compared to animal-based products. Plant-based ingredients align with broader health trends
advocating for reduced meat consumption to lower the risk of chronic diseases.
Environmental impact also plays a crucial role.
Plant-based ingredients generally have a smaller ecological footprint compared
to animal-origin ingredients. They require fewer resources like water and land,
and produce lower greenhouse gas emissions. This aligns with growing global
efforts to combat climate change and reduce environmental degradation.
Advancements in plant-based
technologies have improved the texture, flavor, and nutritional profile of
plant-derived products, making them more appealing and versatile. Innovations
such as enhanced protein extraction and processing techniques have bolstered
the market's ability to offer high-quality plant-based alternatives.
Product Insights
Based on the Product, in 2023, Texturing Agents
emerged as the dominated segment in the Global Non-meat Ingredients Market. This
prominence is attributed to several key factors that underscore the crucial
role of texturing agents in the development and appeal of non-meat products. Consumer
demand for meat-like textures is a primary driver. As the popularity of
plant-based and non-meat alternatives grows, achieving a texture that closely
mimics traditional meat products becomes essential. Texturing agents play a
vital role in creating the desired mouthfeel and consistency of non-meat
products, such as plant-based burgers and sausages. These agents are crucial
for replicating the fibrous and juicy texture of meat, which is a significant
factor in consumer acceptance.
Technological advancements in texturing agents have
also contributed to their dominance. Innovations in texturing technologies,
such as advanced extrusion processes and hydrocolloid formulations, have
significantly improved the performance of these agents. They enhance the
sensory attributes of non-meat products, making them more appealing to a
broader audience. Product differentiation and innovation are further driving
the demand for texturing agents. Food manufacturers are increasingly focusing
on differentiating their products through unique textures and mouthfeels, which
are achieved using advanced texturing agents. This innovation helps in
capturing market share and meeting diverse consumer preferences.
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Regional Insights
In 2023, North America emerged as the dominant
region in the Global Non-meat Ingredients Market, holding the largest market
share. This dominance can be attributed to several critical factors driving the
market in this region. Consumer Awareness and Preferences are significant
drivers. North American consumers are increasingly aware of the health benefits
associated with non-meat ingredients and are actively seeking plant-based and
alternative protein options. This growing health consciousness and dietary
shift have led to a higher demand for non-meat products, which is reflected in
the market share.
Market Innovation and Development also play a
crucial role. North America is home to numerous leading food manufacturers and
innovators who are at the forefront of developing new non-meat ingredients. The
region benefits from advanced food processing technologies and significant
investment in research and development, contributing to a diverse range of
non-meat products that cater to evolving consumer preferences. Supportive
Regulatory Environment further supports market growth. Governments and
regulatory bodies in North America have implemented favorable policies and
incentives for the development and commercialization of non-meat ingredients.
These supportive measures include subsidies for plant-based food production and
funding for research into alternative proteins, creating a conducive
environment for market expansion.
Recent Developments
- In August 2024, Squeaky Bean, renowned for its
leading ready-to-eat meat alternatives, is expanding its product range with the
introduction of Crispy Bacon Style Strips. This new offering represents the
first plant-based ready-to-eat bacon to be available through a major retailer. Featuring
an authentic combination of sweet and salty flavors and a satisfyingly crispy
texture, the Crispy Bacon Style Strips are a market first, providing a
realistic alternative to traditional streaky bacon.This latest launch underscores
Squeaky Bean’s commitment to innovation in the plant-based sector. Recent
product introductions, such as the supermarket-first Cooking Chorizo Style
Sausage and Beechwood Smoked Salmon Style Slices, have further solidified the
company’s reputation for pioneering advancements in meat alternatives.
- On August 22, 2024, Milkadamia is set to transform
the plant-based milk industry with the launch of its Flat Pack Organic Oat
Milk. This product marks the debut of flat-pack oat milk in the US market. The
official unveiling will occur next week at the Newtopia Now trade show in
Denver, Colorado.
- In August 2024, Pythag Tech, a New York-based
technology company specializing in cultivated meat, announces the launch of its
new market intelligence platform, the Clean Meat Terminal (CMT). This platform
is designed exclusively for the cellular agriculture sector. CMT is expected to
provide a comprehensive, reliable, and integrated source of in-depth industry
data, aimed at simplifying the navigation of the sector's complex landscape. It
serves a wide range of stakeholders, including investors seeking opportunities,
researchers requiring the latest information, and companies needing to stay
informed about industry developments.
Key Market Players
- BASF SE
- Kerry
Group plc
- Cargill,
Incorporated
- Archer
Daniels Midland Company
- International
Flavors & Fragrances Inc.
- Ingredion
Incorporated
- DSM
- Mosaic
Foods, Inc.
- Roquette
Frère
- Wenda
Ingredients, LLC
|
By Product
|
By Source
|
By End-use Application
|
By Region
|
- Binders Extenders
- Fillers
- Flavoring Agents
- Coloring Agents
- Preservatives
- Salt
- Texturing Agents
- Others
|
- Chemical Substances
- Plant Origin
- Animal Origin
|
- Fresh Meat
- Processed and Cured Meat
- Marinated and Seasoned Meat
- Ready-to-eat Meat Products
- Others
|
- North America
- Europe
- Asia Pacific
- South America
- Middle East & Africa
|
Report Scope:
In this report, the Global Non-meat Ingredients
Market has been segmented into the following categories, in addition to the
industry trends which have also been detailed below:
- Non-meat Ingredients Market, By Product:
o Binders Extenders
o Fillers
o Flavoring Agents
o Coloring Agents
o Preservatives
o Salt
o Texturing Agents
o Others
- Non-meat Ingredients Market, By Source:
o Chemical Substances
o Plant Origin
o Animal Origin
- Non-meat Ingredients Market, By End-use Application:
o Fresh Meat
o Processed and Cured Meat
o Marinated and Seasoned Meat
o Ready-to-eat Meat Products
o Others
- Non-meat Ingredients Market,
By Region:
o North America
§ United States
§ Canada
§ Mexico
o Europe
§ France
§ United Kingdom
§ Italy
§ Germany
§ Spain
o Asia-Pacific
§ China
§ India
§ Japan
§ Australia
§ South Korea
o South America
§ Brazil
§ Argentina
§ Colombia
o Middle East & Africa
§ South Africa
§ Saudi Arabia
§ UAE
Competitive Landscape
Company Profiles: Detailed analysis of the major companies
present in the Global Non-meat Ingredients Market.
Available Customizations:
Global Non-meat Ingredients market report with
the given market data, TechSci Research offers customizations according to a
company's specific needs. The following customization options are available for
the report:
Company Information
- Detailed analysis and
profiling of additional market players (up to five).
Global Non-meat Ingredients Market is an upcoming
report to be released soon. If you wish an early delivery of this report or
want to confirm the date of release, please contact us at [email protected]