市場調查報告書
商品編碼
1292510
2023-2029年全球市場規模、份額、肉類風味行業趨勢分析報告展望和預測(按應用、類型、風味、地區)Global Meat-Based Flavors Market Size, Share & Industry Trends Analysis Report By Application, By Type, By Flavor, By Regional Outlook and Forecast, 2023 - 2029 |
預計到 2029 年,肉類風味的市場規模將達到 50 億美元,預測期內復合年增長率為 5.6%。
根據 KBV 基數矩陣中的分析,Archer-Daniels-Midland 公司是該市場的領導者。 2023 年 3 月,Archer Daniels Midland 與 Air Protein 建立了合作夥伴關係,該公司旨在開發由稀薄空氣製成的可持續蛋白質。 此次合作將使食品科技初創企業能夠利用空氣生產健康食品。 此外,ADM 將提供其成分見解、研究、戰略和技術,以協助 Air Protein 開發商業化產品。 DSM-Firmenich、Givaudan SA、Kerry Group plc等公司都是該市場的領先創新者。
市場增長因素
素食趨勢導致對異國風味的需求不斷增長
市場促進因素之一是全球素食主義的增長趨勢。 由於過度和頻繁消費肉類和肉製品,消費者越來越多地轉向素食。 這是因為肉類和肉製品會導致許多健康問題。 無論是在湯、香腸、方便麵、預製食品還是烘焙食品中,肉香精都能為消費者提供肉的味道和氣味。 因此,素食者的增加將直接影響未來幾年市場的增長。
肉類風味在餐飲業迅速傳播
食品連鎖店和餐館正在他們的菜單中添加越來越多令人垂涎的口味。 餐飲服務行業致力於為顧客提供最新鮮、最前沿的美食。 在酒店、餐廳和餐飲(HoReCa)行業,使用各種香精和調味料使食物看起來更可口。 隨著向植物性食品的轉變,人們傾向於尋求類似肉類的味道,即使它們不是真正的肉。 此外,通過設計烹飪方法來再現葷菜的味道,日常食物可以作為葷菜的替代品。 這些方面預計將增加市場需求和增長。
市場限制
調味品等肉類產品的成本極高
肉類香料的高成本是需求增長的主要障礙之一。 所有社會經濟背景的客戶都買不起這些產品。 此外,公司正在努力推出價格實惠的植物性肉類替代品,這可能會進一步減少其市場需求份額。 此外,由於生產過程涉及許多流程,肉基香料的成本也會增加。 濃縮、提取和混合是生產肉基香料的複雜過程。 因此,由於質量控制、測試和認證的額外成本,肉類風味的總體成本可能會上升。
應用展望
按用途分為烘焙食品、湯料和醬汁、鹹味食品、預製食品、加工肉製品等。 到 2022 年,湯料和醬汁細分市場將佔據最高的市場收入份額。 湯和醬汁是市場的重要組成部分,因為它們用於增強肉類菜餚的質地和風味,並且有多種用途,包括燉菜和烤肉。 隨著湯本身成為一種流行的膳食,餐館和快餐連鎖店對各種肉類湯的需求不斷增加。
按類型劃分的前景
按類型劃分,市場分為天然肉香精和人造肉香精。 2022年市場,人造肉香精細分市場將呈現較大的收入份額。 人造肉香料是通過將化學品和其他成分添加到肉製品中以改變肉的味道而產生的。 人造肉風味可以模仿各種家禽、海鮮、肉類和蔬菜的風味。 人造肉香料模仿了肉的香氣和氣味。 它存在於肝香腸、肝香腸、漢堡包和熱狗等食物中。
風味展望
按口味,市場分為雞肉、牛肉、豬肉、火雞、海鮮等。 2022年,牛肉領域將佔據市場上最大的收入份額。 牛肉是僅次於雞肉的第二大消費肉類,該術語在烹飪藝術中用於指由牛類動物生產的肉類。 對鮮肉的強勁需求以及政治和環境因素導致的供應短缺增加了對牛肉香精的需求。 食品安全問題,例如其他肉類中化學殘留和疾病的檢測,以及牛肉風味劑的使用的增加,也對這一領域的增長做出了重大貢獻。
按地區概覽
按地區劃分,在北美、歐洲、亞太地區和拉美地區進行了分析。 2022 年,北美市場收入份額最高。 該地區的人們越來越意識到植物成分對健康的益處。 此外,由於北美地區對產品的需求增加,該細分市場預計將增長,重點是降低食品中的糖含量。
The Global Meat-Based Flavors Market size is expected to reach $5 billion by 2029, rising at a market growth of 5.6% CAGR during the forecast period.
Processed meat is one of the growing applications of meat-based flavors. Any meat that has changed to enhance flavor or lengthen shelf life is referred to as processed meat. Usually consisting of pork or beef, processed meat can also contain offal, meat, and poultry by-products, including blood. Ham, sausages, corned beef, jerky, salami, bacon, hot dogs, canned meat, chicken nuggets, lunch meat, and sauces using meat as an ingredient are all examples of processed meat products. Therefore, Processed Meat procured $291.7 million revenue in the market in 2022.
The major strategies followed by the market participants are Partnerships as the key developmental strategy to keep pace with the changing demands of end users. For instance, In October, 2021, Symrise AG partnered with Freddy Hirsch Nigeria to focus on accelerating food innovation and nutrition across West Africa. Additionally, the companies would focus on the development, launch, and commercialization of transformational food products: snacks, bouillon meat, instant noodles, and general seasoning. The partnership would advance the flavor technology platform to offer genuine regional and hyperlocal African flavors and ingredients. Moreover, in April, 2023, Archer Daniels Midland signed an agreement with Believer Meats to work together on product enhancement items through ADM's ingredients and specialization in nutrition to improve Believer's cultivated meat process.
Based on the Analysis presented in the KBV Cardinal matrix; Archer-Daniels-Midland Company are the forerunners in the Market. In March, 2023, Archer Daniels Midland came into partnership with Air Protein, a company that aims to develop sustainable protein created from thin air. This partnership would help food tech startups create healthy food out of thin air. Furthermore, ADM would offer its ingredients insight, researchers, strategy, and technologies to help Air Protein develop products for commercialization. Companies such as DSM-Firmenich, Givaudan SA and Kerry Group plc are some of the key innovators in the Market.
Market Growth Factors
Rising trend of veganism increases demand for exotic flavors
One of the major drivers of the market is customers' rising propensity for vegetarianism across the globe. Consumers are turning more and more toward veganism as a result of the excessive or frequent intake of meat as well as meat products. This is because meat and meat products contribute to a number of health problems. For vegans who like the taste of meat, meat tastes are emerging as a healthy alternative.Through foods like soup, sausage, quick noodles, ready-to-eat meals, baked goods, and many more products, meat flavors provide the consumers with both the taste and odor of meat. Hence, the rise in veganism directly influences the growth of the market in the coming years.
Rapid use of meat-based flavors in the food service industry
Food chains as well as restaurant menus are increasingly featuring flavorings that make foods more appetizing. The food service sector strives to offer clients fresh, cutting-edge cuisine. To make food look better, the hotel, restaurant, and catering (HoReCa) industry uses a variety of flavors and seasonings. A craving for meaty tastes without genuine meat has arisen due to the move to more plant-based substitutes. By employing meat tastes, specific cooking techniques are used to transform everyday foods into viable meat substitutes. These aspects are anticipated to increase the demand for and growth of market.
Market Restraining Factors
Enormous cost of meat-based products like flavors
The high cost of meat-based flavors is one of the main barriers preventing their increased demand. These goods are not affordable for customers from all socioeconomic backgrounds. Additionally, businesses are working hard to roll out affordable plant-based meat substitutes, which can further reduce the demand market share. Moreover, the cost of meat-based flavors also increases because of the numerous processes involved in their production. Concentration, extraction, and blending are complicated procedures for producing meat-based flavors. As a result, the cost of meat-based flavors may increase overall since adhering to these requirements frequently necessitates extra expenditures in quality control procedures, testing, and certifications.
Application Outlook
On the basis of application, the market is bifurcated into baked goods, soups & sauces, savory, ready meals, processed meat, and others. The soups and sauces segment garnered the highest revenue share in the market in 2022. As they are used to improve the texture and flavor of meat dishes and are utilized in a variety of ways, including stews and roasts, soups and sauces are crucial parts of the market. Demand for diverse meat-based soups in eateries and fast-food chains has increased as soup becomes a more popular meal on its own.
Type Outlook
Based on type, the market is segmented into natural meat flavor and artificial meat flavor. The artificial meat flavor segment witnessed a significant revenue share in the market in 2022. Chemicals or other ingredients are incorporated into meat products to create artificial meat flavors, which change the taste of the meat. They can mimic the flavors of various poultry, seafood, meats, or vegetables. The fragrance and smell of meat are mimicked with artificial meat flavoring. It can be found in foods like liver sausages, liverwurst, hamburgers, hot dogs, and more.
Flavor Outlook
By flavor, the market is fragmented into chicken, beef, pork, turkey, fish & seafood, and others. The beef segment garnered the maximum revenue share in the market in 2022. Beef, the second most popular meat consumed after chicken, is the term used in cuisine to refer to meat produced by bovine animals. Since there is a strong demand for fresh meat and an insufficient supply due to political and environmental factors, the demand for beef flavors is rising. Food safety difficulties, such as chemical residues and disease detection in other meats as well as beef-based flavors' rising usage, are major contributing factors to the segment's expansion.
Regional Outlook
Region wise, the market is analysed across North America, Europe, Asia Pacific and LAMEA. The North America segment recorded the highest revenue share in the market in 2022. People in this region are becoming increasingly aware of the health benefits connected with plant-based components. Additionally, the segmented is expected to increase due to the emphasis on reducing the sugar level in food goods, which has resulted in higher product demand from the North America region.
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Archer-Daniels-Midland Company, Sensient Technologies Corporation, Essentia Protein Solutions, DSM-Firmenich, Symrise AG, Givaudan SA, H.E. Stringer Flavours Limited, International Flavors & Fragrances Inc, Kerry Group plc, and Nikken Foods Co., Ltd.
Recent Strategies Deployed in Meat-Based Flavors Market
Partnerships, Collaborations and Agreements:
Mar-2023: Archer Daniels Midland came into partnership with Air Protein, a company that aims to develop sustainable protein created from thin air. This partnership would help food tech startups create healthy food out of thin air. Furthermore, ADM would offer its ingredients insight, researchers, strategy, and technologies to help Air Protein develop products for commercialization.
Apr-2023: Archer Daniels Midland signed an agreement with Believer Meats, a cultivated meat provider. Under this agreement, Both ADM and Believer Meats work together on product enhancement items through ADM's ingredients and specialization in nutrition to improve Believer's cultivated meat process.
Dec-2022: IFF partnered with Salus Optima, a digitally enabled personalized nutrition, health, and wellness company. Under this partnership, both companies created an artificial intelligence-driven personalized nutrition platform. The platform is developed to help consumers realize their unique metabolic response to supplements, food, activity, and sleep, accessible via wearables and mobile phones.
Apr-2022: International Flavors & Fragrances collaborated with SimpliiGood by Algaecore Technologies, an Israel-based food tech startup. This partnership aims to make a smoked salmon analog comprehensively out of spirulina. Moreover, both companies could herald a huge step forward in the plant-based meat sector: a meat analog that's essentially made from one ingredient.
Feb-2022: Givaudan teamed up with Fiberstar, a US-based company. This collaboration aimed to allow Givaudan to leverage and commercialize Citri-Fi, a natural plant-based texturizing ingredient of Fiberstar, to expand its Taste & Well-being offerings. In addition, the collaboration would also allow Fiberstar to expand its geographical footprint and leverage new R&D opportunities.
Oct-2021: Symrise AG partnered with Freddy Hirsch Nigeria, a company engaged in the manufacture of spices, ingredients, and flavors. Through this partnership, Symrise AG and Freddy Hirsch Nigeria are focused on accelerating food innovation and nutrition across West Africa. Additionally, the companies would focus on the development, launch, and commercialization of transformational food products: snacks, bouillon meat, instant noodles, and general seasoning. The partnership would advance the flavor technology platform to offer genuine regional and hyperlocal African flavors and ingredients.
Sep-2021: Royal DSM entered into a partnership with Meatable, a Dutch cell-based meat manufacturer. The partnership aimed to jointly develop affordable growth media for cultivated protein. The partnership focused on the development of meat-like taste & textures a challenge that both fermented and plant-based alternatives have continued to face in the final product.
Product Launches and Product Expansions:
Mar-2023: Kerry announced the launch of SucculencePB, the solution for plant-based meat alternatives that re-create the delicious, juicy taste of meat craved by consumers everywhere. The product offers an enhanced nutritional profile and environmental impact and, also clears the 'dry mouth' taste issues in cooked plant-based meat alternatives.
Mar-2023: Sensient Flavors & Extracts Europe introduced Nacre umami booster extract, the taste-enhancing solution for sweet and savory applications. This launch would decrease salt use in snacks, meats, and bread products; covers unwanted tastes in the meat-alternative portfolio, and improve base taste stability and notes in stocks, sauces, and bouillions.
Nov-2022: International Flavors & Fragrances released Supro Tex, a soy-based plant protein ingredient that can be made into products with a similar texture to chunks of whole-muscle meat. The product would be available as a dried protein, which makes it simple to transport and store.
May-2022: Givaudan unveiled NaNino+, a patent-pending synergistic blend of natural flavorings and plant-based ingredients which is used as a nitrite replacement in processed meat. The Product is developed with its natural ingredients, which offers a lasting multi-sensorial food experience with enhanced taste, color, and freshness.
Feb-2022: Givaudan announced the launch of PrimeLock+, a patent-pending, natural, vegan-friendly integrated solution that imitates animal fat cells, allowing food companies to take plant-based product development and consumer satisfaction to the next level. The Product abbreviate secures and locks in both fat and flavor in plant-based meat substitutes, offering a genuine and tasty food experience.
Jun-2021: Firmenich introduced Dynarome TR, the new addition to its SmartProteins technology offerings, developed to offer a natural and genuine cooking odor for meat analogs in numerous plant-based food formats. The product enables tailored flavor release at high temperatures by customizing the composition of its lipid phase.
Mar-2021: Royal DSM introduced Maxavor® Fish YE, a new vegan, 100% allergen-free flavor solution. The launched product would be derived from algal oil, this advancement enables food manufacturers to provide a genuine fish taste and mouthfeel in a variety of plant-based fish alternative applications, in addition to fish-based products.
Acquisitions and Mergers:
Mar-2023: Kerry announced the launch of SucculencePB, the solution for plant-based meat alternatives that re-create the delicious, juicy taste of meat craved by consumers everywhere. The product offers an enhanced nutritional profile and environmental impact and, also clears the 'dry mouth' taste issues in cooked plant-based meat alternatives.
Mar-2023: Sensient Flavors & Extracts Europe introduced Nacre umami booster extract, the taste-enhancing solution for sweet and savory applications. This launch would decrease salt use in snacks, meats, and bread products; covers unwanted tastes in the meat-alternative portfolio, and improve base taste stability and notes in stocks, sauces, and bouillions.
Nov-2022: International Flavors & Fragrances released Supro Tex, a soy-based plant protein ingredient that can be made into products with a similar texture to chunks of whole-muscle meat. The product would be available as a dried protein, which makes it simple to transport and store.
May-2022: Givaudan unveiled NaNino+, a patent-pending synergistic blend of natural flavorings and plant-based ingredients which is used as a nitrite replacement in processed meat. The Product is developed with its natural ingredients, which offers a lasting multi-sensorial food experience with enhanced taste, color, and freshness.
Feb-2022: Givaudan announced the launch of PrimeLock+, a patent-pending, natural, vegan-friendly integrated solution that imitates animal fat cells, allowing food companies to take plant-based product development and consumer satisfaction to the next level. The Product abbreviate secures and locks in both fat and flavor in plant-based meat substitutes, offering a genuine and tasty food experience.
Jun-2021: Firmenich introduced Dynarome TR, the new addition to its Smart Proteins technology offerings, developed to offer a natural and genuine cooking odour for meat analogs in numerous plant-based food formats. The product enables tailored flavor release at high temperatures by customizing the composition of its lipid phase.
Mar-2021: Royal DSM introduced Maxavor® Fish YE, a new vegan, 100% allergen-free flavor solution. The launched product would be derived from algal oil, this advancement enables food manufacturers to provide a genuine fish taste and mouthfeel in a variety of plant-based fish alternative applications, in addition to fish-based products.
Market Segments covered in the Report:
By Application
By Type
By Flavor
By Geography
Companies Profiled
Unique Offerings from KBV Research
List of Figures