Non-Meat Ingredients Market Size, Share, By Source (Plant, Animal, and Chemical Substances), By Ingredient (Binders, Extenders, Fillers, Flavoring Agents, Coloring Agents, and Preservatives & Salt), By Product Type (Fresh Processed Meat, Raw-Cooked Meat, Pre-Cooked Meat, Raw Fermented Sausages, Cured and Dried Meat, and Others), By Application (Fresh Meat, Frozen Meat, Ready-To-Eat Meat, Convenience Food, and Others), and By Region - Trends, Analysis and Forecast till 2034

Non-Meat Ingredients Market Size was valued at USD 41.5 Billion in 2024 and is expected to reach USD 69.0 Billion by 2034, growing at a CAGR of 4.9%

Non-meat ingredients in the food business are a wide range of components used in meat products not produced from animal muscle tissue. These consist of binders and fillers (such as fibers and starches), taste enhancers, preservatives, coloring agents, and numerous additives that affect texture, shelf life, and nutritional value. They also contain plant-based proteins (including soy, wheat gluten, and pea protein). These components are utilized to save expenses, increase nutritional profiles, improve product quality, and accommodate a range of customer preferences, such as flexitarian and vegetarian diets. They are essential to the development of plant-based and animal-based hybrid goods and meat substitutes.

The market for non-meat components is driven by the growing popularity of plant-based diets, increased consumer desire for healthier and more environmentally friendly food alternatives, and greater awareness of animal welfare problems. The necessity for food producers to lower production costs and technical developments in food science and processing also contribute to the industry's growth. Conversely, limitations include legal obstacles with food safety and labeling, possible allergies linked to specific plant-based proteins, and consumer mistrust of heavily processed meals. Items made from non-meat sources may challenge their flavor and texture since some customers may find them less enticing than typical meat items. Maintaining equilibrium between these variables is essential to the market's sustained growth for non-meat components.

Disclaimer: This data is only a representation. Actual data may vary and will be available in the report.

Key Drivers of Target Market:

Growing awareness about healthier food options:

• Many customers are actively looking for meat substitutes as they become more aware of the negative effects that meat production has on the environment and their personal health. As a result of this shift in customer tastes, food producers now include more plant-based proteins, fibers, and other non-meat elements in their goods.
• These components can provide health advantages, including decreased saturated fat content and higher fiber, and they frequently leave a less environmental impact. The emergence of flexitarian diets, in which consumers cut back on meat intake without doing away with it entirely, is another factor supporting the trend and generating demand for hybrid goods that contain both meat and non-meat ingredients.

Developing food science:

• Food scientists have created non-meat foods almost identical to meat in terms of texture, flavor, and nutritional value because of ongoing research and development. The appeal and quality of hybrid and meat substitute products have significantly increased due to these advancements. For example, novel plant-based proteins can now mimic the fibrous structure of meat, and natural flavoring agents may provide flavors that resemble meat rather convincingly.
• Furthermore, the development of more lifelike meat substitutes has been made possible by innovations in shear cells and high-moisture extrusion technologies. These developments meet customer demand for more flavorful substitutes and enable food producers to create a greater variety of goods, increasing market share and propelling the non-meat ingredients industry forward.

Restrains:

Tricky consumer acceptance:

• Even with advances in food technology, many customers still feel that plant-based proteins and other non-meat elements don't entirely replicate conventional meat products' sensory experience. This disparity may discourage customers from embracing hybrid or meat substitute goods, particularly those who aren't actively trying to cut back on their meat intake.
• Furthermore, some customers view meat substitutes as less "natural" than regular meat because they are suspicious of the unknown substances and processing techniques sometimes utilized. Worries about possible allergies to plant-based proteins, such as wheat or soy gluten, may exacerbate this mistrust. Manufacturers in the market for non-meat products continue to face hurdles in overcoming these obstacles to perception and satisfying the high standards for taste and texture.

Opportunities:

Expansion of new products:

• The market for non-meat components presents a substantial opportunity due to its potential for growth into new product categories and cuisines. As consumer interest in plant-based and flexitarian diets increases, there is a growing need for creative and varied meal alternatives that use non-meat foods. This allows producers to create new product categories beyond conventional meat substitutes like sausages and burgers.
• For example, making plant-based replicas of shellfish, unusual meats, or foods from different cultures worldwide might be possible. Furthermore, the growing popularity of functional foods creates opportunities for non-meat components to be employed in products with improved nutritional profiles, including ready meals or high-protein snacks.

The market is segmented based on Source, Ingredient, Product Type, Application, and Region.

Source Insights:

• Plant: This segment dominates the market as plant-based diets become increasingly popular. Sub segments that contribute to the texture and functioning of meat include soy, wheat, peas, and mycoprotein; they also comprise starches, flours, and dietary fibers.
• Animal: Though less prevalent, it contains dairy components for some uses, such as egg products and milk protein concentrate.
• Chemical Substances: Carrageenan and methylcellulose are used sparingly to provide thickening and gelling qualities.

Ingredient Insights:

• Binders: Bind components together to resemble the texture of flesh. Starches, hydrocolloids like methylcellulose, and plant-based proteins like soy isolates are important participants here.
• Extenders: Adding bulk to a product without drastically changing its flavor or texture can increase its yield. Starches like wheat, maize, tapioca starch, and flours like chickpea and lentil flour are frequently used as extenders in non-meat items.
• Fillers: These increase mouthfeel and add bulk to non-meat goods. Their flavor and texture are usually neutral. Dietary fibers like oats and bamboo fiber are frequently used as fillers.
• Flavoring Agents: Improve scent and flavor. Significant contributions are made by extracts, enzymes, natural tastes (herbs, spices), and flavoring powders.
• Coloring Agents: Improve the aesthetic appeal. Beet juice powder, natural food coloring, and caramel color give it a meaty look.
• Preservatives and salt: These increase safety and prolong shelf life. Salts (sodium chloride), organic acids (citric acid), and controlled nitrates and nitrites are essential for preserving product quality.

Product Type Insights:

• Fresh Processed Meat: Adding non-meat substances to fresh processed meat products is essential for increasing their texture, cohesiveness, and general quality. For instance, ground pork patties frequently contain soy protein concentrate (SPC) as a binder to help them maintain their form when cooking.
• Raw-Cooked Meat: In raw-cooked meats, non-meat components sometimes have multiple functions. For instance, soy sauce or chickpea flour are flavoring agents that can serve as binders and tenderizers when added to marinades.
• Pre-Cooked Meat: Pre-cooked meats, like fresh processed meats, depend on non-meat components for binding, increasing yield, and enhancing texture.
• Raw Fermented Sausages: Fermented sausages are less likely to contain starches and flours, although binders like soy protein concentrate can still be useful. Cultures are the main component that gives fermented sausages distinct flavor and texture.
• Cured and Dried Meat: Curing and drying meats requires non-meat substances. While preservatives like nitrites assist in preventing spoiling and improve shelf life, binders like carrageenan help hold the meat together throughout processing.
• Others: Non-meat components are a must when making plant-based substitutes for conventional meat products like meatballs and burger patties. These components supply the binding, structure, and texture required to produce a product that cooks and looks like ground beef.

Application Insights:

• Fresh Meat: This section uses binders and texturizers to enhance the mouthfeel and consistency of fresh plant-based burgers, sausages, and meat substitutes. This market is predicted to be driven by consumers' growing demand for fresh and minimally processed products.
• Frozen Meat: In frozen plant-based substitutes, binder, extender, and seasoning are essential components. Because frozen foods have a longer shelf life and are more convenient, this market sector benefits from busy lives. Technological developments in freezing methods to maintain flavor and texture are anticipated to support more expansion.
• Ready-To-Eat Meat: This section makes plant-based deli slices, jerky substitutes, and pre-cooked choices using binders, flavorings, and coloring agents. The growing demand in this market is driven by consumers' need for quick, high-protein snacks and meal components. It's anticipated that imitations of the flavor and texture of classic deli meats will become increasingly popular.
• Convenience Food: Vegetarian lasagna, pizzas, and other quick dishes with plant-based substitutes employ binder, extender, and flavorings. The market for non-meat ingredients and the convenience food sector have a lot of room to expand together because of people's hectic schedules and need for quick, wholesome meals.
• Others: In this section, plant-based versions of soups, sauces, and other food items are made using various non-meat components, including texturizers, flavorings, and coloring agents. These apps substitute conventional meat-based items as customers look to include more plant-based choices in their diets.

Regional Insights

• North America: The region is positioned as an established market because of its expanding vegan and vegetarian population and a strong emphasis on health and wellbeing. Because of its high presence of top producers of non-meat ingredients and its well-developed infrastructure for the manufacturing of plant-based foods, this area is predicted to keep its dominance.
• Asia Pacific: This region's vast and youthful population, rising disposable incomes, and expanding awareness of healthy eating make it the fastest-growing market. The industry is anticipated to continue to develop due to the government's support for sustainable food solutions and the increasing acceptance of plant-based alternatives.
• Europe: Tight laws encouraging ingredients with clean labels and an emphasis on environmentally friendly food manufacturing help create a sizable market there. Rising consumer awareness and government programs supporting plant-based substitutes are anticipated to spur more expansion.
• Latin America: An expanding market with development potential, driven by a growing middle class and growing knowledge of plant-based alternatives, is comparable to that of the Middle East and Africa. For the industry to grow, it will be essential to build infrastructure, encourage innovation, and make plant-based solutions more accessible.
• Middle East and Africa: Due to the expanding middle class, increased urbanization, and rising processed food demand, the Middle East and Africa are experiencing an emerging market. However, to realize this region's full potential, issues, including limited access to infrastructure and technology, must be resolved.

Non-Meat Ingredients Market Report Scope:

Segments Covered in the Report:

This report forecasts revenue growth at global, regional, and country levels and analyzes the latest industry trends and opportunities in each sub-segments from 2024 to 2034. For the purpose of this study segmented the target market report based on Source, Ingredient, Product Type, Application, and Region.

By Source:

• Plant
• Animal
• Chemical Substances

By Ingredient:

• Binders
• Extenders
• Fillers
• Flavoring Agents
• Coloring Agents
• Preservatives & Salt

By Product Type:

• Fresh Processed Meat
• Raw-Cooked Meat
• Pre-Cooked Meat
• Raw Fermented Sausages
• Cured and Dried Meat
• Others

By Application:

• Fresh Meat
• Frozen Meat
• Ready-To-Eat Meat
• Convenience Food
• Others

By Region:

• North America
  • U.S.
  • Canada
• Europe
  • Germany
  • UK
  • France
  • Russia
  • Italy
  • Rest of Europe
• Asia Pacific
  • China
  • India
  • Japan
  • South Korea
  • Rest of Asia Pacific
• Latin America
  • Brazil
  • Mexico
  • Rest of Latin America
• Middle East & Africa
  • GCC
  • Israel
  • South Africa
  • Rest of Middle East & Africa

The key players operating the Non-Meat Ingredients Market include BASF SE, Dow, Wiberg GmbH, Essentia Protein Solutions, Archer Daniels Midland Company, Aliseia SRL, Wenda Ingredients, DuPont de Nemours Inc, Koninklijke Dsm N.V, Kerry Group Plc, Campus SRL, Advanced Food Systems, Redbrook Ingredient Services Limited, Associated British Foods Plc, and General Mills.

Disclaimer: This data is only a representation. Actual data may vary and will be available in the report.

• In June 2020, Essentia Protein Solutions revealed plans to add a new functional hybrid to its product portfolio. Pork and pea protein will be beneficial ingredients in these new goods. With this product, the company hopes to appeal to consumers who want to switch to a mostly plant-based diet but still desire meat's nutritional and sensory benefits.

• BASF SE*
  • Company Overview
  • Product Portfolio
  • Key Highlights
  • Financial Performance
  • Business Strategies
• Dow
• Wiberg GmbH
• Essentia Protein Solutions
• Archer Daniels Midland Company
• Aliseia SRL
• Wenda Ingredients
• DuPont de Nemours Inc
• ninklijke Dsm N.V
• Kerry Group Plc
• Campus SRL
• Advanced Food Systems
• Redbrook Ingredient Services Limited
• Associated British Foods Plc
• General Mills

“*” marked represents similar segmentation in other categories in the respective section.

Research Objective and Assumption

• Research Objectives
• Assumptions
• Abbreviations

Market Preview

• Report Description
  • Market Definition and Scope
• Executive Summary
  • Market Snippet, By Source
  • Market Snippet, By Ingredient
  • Market Snippet, By Product Type
  • Market Snippet, By Application
  • Market Snippet, By Region
• Opportunity Map Analysis

Market Dynamics, Regulations, and Trends Analysis

• Market Dynamics
  • Drivers
  • Restraints
  • Market Opportunities
• Market Trends
• Product Launch
• Merger and Acquisitions
• Impact Analysis
• PEST Analysis
• Porter’s Analysis

Market Segmentation, Source, Forecast Period up to 10 Years, (USD Bn)

• Overview
  • Market Value and Forecast (USD Bn), and Share Analysis (%), Forecast Period up to 10 Years
  • Y-o-Y Growth Analysis (%), Forecast Period up to 10 Years
  • Segment Trends
• Plant
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Animal
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Chemical Substance
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years

Market Segmentation, Ingredient, Forecast Period up to 10 Years, (USD Bn)

• Overview
  • Market Value and Forecast (USD Bn), and Share Analysis (%), Forecast Period up to 10 Years
  • Y-o-Y Growth Analysis (%), Forecast Period up to 10 Years
  • Segment Trends
• Binders
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Extenders
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Fillers
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Flavoring Agents
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Coloring Agents
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Preservatives & Salt
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years

Market Segmentation, Product Type, Forecast Period up to 10 Years, (USD Bn)

• Overview
  • Market Value and Forecast (USD Bn), and Share Analysis (%), Forecast Period up to 10 Years
  • Y-o-Y Growth Analysis (%), Forecast Period up to 10 Years
  • Segment Trends
• Fresh Processed Meat
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Raw-Cooked Meat
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Pre-Cooked Meat
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Raw Fermented Sausages
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Cured and Dried Meat
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Others
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years

Market Segmentation, Application, Forecast Period up to 10 Years, (USD Bn)

• Overview
  • Market Value and Forecast (USD Bn), and Share Analysis (%), Forecast Period up to 10 Years
  • Y-o-Y Growth Analysis (%), Forecast Period up to 10 Years
  • Segment Trends
• Fresh Meat
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Frozen Meat
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Ready-To-Eat Meat
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Convenience Food
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years
• Others
  • Overview
  • Market Size and Forecast (USD Bn), and Y-o-Y Growth (%), Forecast Period up to 10 Years

Market Segmentation, By Region, Forecast Period up to 10 Years, (USD Bn)

• Overview
  • Market Value and Forecast (USD Bn), and Share Analysis (%), Forecast Period up to 10 Years
  • Y-o-Y Growth Analysis (%), Forecast Period up to 10 Years
  • Regional Trends
• North America
  • Market Size and Forecast (USD Bn), By Source, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Ingredient, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Product Type, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Application, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Country, Forecast Period up to 10 Years
    • U.S
    • Canada
• Asia Pacific
  • Market Size and Forecast (USD Bn), By Source, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Ingredient, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Product Type, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Application, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Country, Forecast Period up to 10 Years
    • India
    • Japan
    • South Korea
    • China
    • Rest of Asia Pacific
• Europe
  • Market Size and Forecast (USD Bn), By Source, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Ingredient, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Product Type, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Application, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Country, Forecast Period up to 10 Years
    • UK
    • Germany
    • France
    • Russia
    • Italy
    • Rest of Europe
• Latin America
  • Market Size and Forecast (USD Bn), By Source, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Ingredient, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Product Type, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Application, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Country, Forecast Period up to 10 Years
    • Brazil
    • Mexico
    • Rest of Latin America
• Middle East and Africa
  • Market Size and Forecast (USD Bn), By Source, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Ingredient, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Product Type, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Application, Forecast Period up to 10 Years
  • Market Size and Forecast (USD Bn), By Country, Forecast Period up to 10 Years
    • GCC
    • Israel
    • South Africa
    • Rest of Middle East and Africa

Competitive Landscape

• Heat Map Analysis
• Company Profiles
  • BASF SE
  • Dow
  • Wiberg GmbH
  • Essentia Protein Solutions
  • Archer Daniels Midland Company
  • Aliseia SRL
  • Wenda Ingredients
  • DuPont de Nemours Inc
  • ninklijke Dsm N.V
  • Kerry Group Plc
  • Campus SRL
  • Advanced Food Systems
  • Redbrook Ingredient Services Limited
  • Associated British Foods Plc
  • General Mills

The Last Word

• Future Impact
• About Us
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