From USD 5.6 billion in 2022 to USD 8.7 billion by 2031 the worldwide non-meat ingredients market is expected to grow at a CAGR of 5.8%. Though Asia-Pacific is predicted to see the biggest increase throughout the forecast period, Europe already rules the business.
Growing customer desire for plant-based and clean label goods is driving consistent increase in the non-meat ingredients market. Growing health consciousness, environmental issues, ethical questions about animal welfare inspire people looking for substitutes for traditional meat products. Food producers are motivated by this change in customer tastes to create new products with non-meat components, therefore helping to promote market growth.
Trends: Substitution based on plants acquiring popularity in the meat production sector
Meat processing is being altered by popular flexitarian diets and plant-based dietary choices. Meat substitutes and hybrid goods containing non-meat components that still have recognizable textures and tastes are increasingly sought for by consumers. As meat extenders and replacements, this trend is encouraging growth in plant-based proteins, carbs, and fibers. Using non-meat components, food manufacturers are recreating the flavor, texture, and nutritional profile of famous meat products. Meat analogues and plant-based burgers increasingly feature these components to satisfy the rising vegetarian and vegan population. Apart from changing product offers, this move to plant-based substitutes affects manufacturing processes and supply chains in the meat sector.
Market Driver: Growing demand for processed beef products with natural ingredients and clean labels.
One key driver of the non-meat ingredients market is growing consumer inclination for natural products and clean label components. Customers are becoming more health-conscious and closely reading product labels in search of openness in ingredient lists. Now in great demand by this trend, processed meat products incorporate natural, organic, and minimally processed non-meat ingredients. Food manufacturers are reacting by substituting natural tastes, clean label options such plant-based proteins, and essential nutrients derived from fruits and vegetables for synthetic chemicals, preservatives, and artificial additives. These natural non-meat components not only satisfy consumer health and wellbeing issues but also enable processed meat products have better nutritional profile. Generally adding to improved texture, flavor, and shelf-life, clean label ingredients are also highly sought after by producers and customers equally.
Market Restraint: Difficulties replicating sensations and tastes similar to flesh with non-meat ingredients
Exactly recreating the texture, taste, and mouthfeel of traditional meat products is one of the main challenges the non-meat components firm faces. It is still difficult to get the sophisticated sensory qualities of meat from plant-based or other non-meat diets even with great development in food technology. Customers can have great expectations for hybrid products and meat substitutes, demanding a similar dining experience to traditional meat. This forces food processors and ingredient producers under ongoing innovation and improvement of their formulations. Particularly difficult jobs are producing actual meat-like fibers, juiciness, and umami tastes from non-meat ingredients. Another challenge is keeping the expected texture and taste quality over several cooking techniques and storage circumstances. Increased research and development expenses brought on by these technical challenges could assist to restrict the acceptance rates of non-meat substances in particular uses and market growth.
Currently on the market are mostly plant-based components.
Driven by growing consumer demand for sustainable and healthier substitutes for animal-derived components, the plant-based market is today dominating authority over non-meat products. Among the multiple group members are soy proteins, pea proteins, wheat gluten, other plant-based fibers and starches. Growing popularity of plant-based diets, environmental sustainability issues, and claimed health advantages of its components are fueling development of this industry. These components are used in both conventional meat products and creative meat substitutes as extenders more and more. Plant-based components are clearly most present in the non-meat ingredients market because their adaptability in enhancing texture, improving nutritional profiles, and offering functional advantages in various food applications.
Europe leads the non-meat ingredients market.
Now controlling the world non-meat ingredients scene with a major market share and ongoing increasing prospects is Europe. Strict food safety rules, high consumer awareness of health and sustainability, and a developing food processing sector help to explain this geographical supremacy. Demand for clean label products and animal alternatives is driven by European customers choosing flexitarian and plant-based diets more and more. Also rather prevalent in the region are creative start-ups focused in plant-based technology as well as major producers of food ingredients. Government programs encouraging sustainable food systems and reducing meat consumption for environmental concerns serve to propel market expansion even more. Fast acceptance in developing European markets along with the established market in nations like Germany, the UK, and the Netherlands confirms Europe's leadership in the non-meat ingredients sector.
Established players mixed with new businesses define the beta-glucan market, and as the market grows, rivalry gets more intense. Key players are concentrating on strategic alliances, research and development, and product innovation to help to improve their market share. Development of new extraction processes and widening application areas for beta-glucans are under increasing importance. Businesses are also funding marketing and educational campaigns to increase consumer knowledge of beta-glucan health advantages. As companies try to increase their product lines and global reach, mergers, acquisitions, and alliances are growing more frequent. Newer companies, especially in developing nations, who are using local resources and reduced manufacturing costs to acquire market share are driving more competitiveness in the industry.
Lesaffre
Lallemand Inc.
Leiber GmbH
Biothera Pharmaceuticals
Kerry Group
Tate & Lyle PLC
Koninklijke DSM N.V.
Garuda International Inc.
Ohly
Super Beta Glucan Inc.
Kemin Industries
Cargill, Incorporated
1. INTRODUCTION
1.1. Market Definition
1.2. Study Scope
1.3. Currency Conversion
1.4. Study Period (2022- 2031)
1.5. Regional Coverage
2. RESEARCH METHODOLOGY
2.1. Primary Research
2.2. Secondary Research
2.3. Company Share Analysis
2.4. Data Triangulation
3. EXECUTIVE SUMMARY
3.1. Global Beta-Glucan Market (2018 – 2022)
3.2. Global Beta-Glucan Market (2023 – 2031)
3.2.1. Market Segment By Source (2023 – 2031)
3.2.2. Market Segment By Application (2023 – 2031)
3.2.3. Market Segment By Form (2023 – 2031)
3.2.4. Market Segment By End-User (2023 – 2031)
4. MARKET DYNAMICS
4.1. Market Trends
4.1.1. Rising demand for natural immune-boosting ingredients
4.1.2. Increasing adoption in skincare and cosmetic products
4.1.3. Growing popularity of beta-glucan-fortified beverages
4.2. Market Drivers
4.2.1. Expanding applications in functional foods and nutraceuticals
4.2.2. Rising consumer awareness of preventive healthcare
4.2.3. Advancements in beta-glucan extraction technologies
4.3. Market Restraints
4.3.1. Challenges in extraction and purification processes
4.3.2. Regulatory hurdles in certain regions
4.4. Porter's Five Forces Analysis
4.4.1. Threat of New Entrants
4.4.2. Bargaining Power of Buyers/Consumers
4.4.3. Bargaining Power of Suppliers
4.4.4. Threat of Substitute Products
4.4.5. Intensity of Competitive Rivalry
4.5. Supply Chain Analysis
4.6. Pricing Analysis
4.7. Regulatory Analysis
4.8. Pipeline Analysis
5. BY SOURCE (MARKET VALUE (US$ MILLION) – 2022-2031*)
5.1. Cereals
5.2. Yeast
5.3. Mushroom
5.4. Seaweed
6. BY APPLICATION
6.1. Food & Beverage
6.2. Pharmaceuticals
6.3. Cosmetics
6.4. Animal Feed
7. BY FORM
7.1. Soluble
7.2. Insoluble
8. BY END-USER
8.1. Hospitals
8.2. Clinics
8.3. Homecare Settings
9. GEOGRAPHY
9.1. North America
9.1.1. United States
9.1.2. Canada
9.1.3. Mexico
9.2. South America
9.2.1. Brazil
9.2.2. Argentina
9.2.3. Rest of South America
9.3. Europe
9.3.1. Germany
9.3.2. United Kingdom
9.3.3. France
9.3.4. Italy
9.3.5. Spain
9.3.6. Russia
9.3.7. Rest of Europe
9.4. Asia-Pacific
9.4.1. China
9.4.2. Japan
9.4.3. India
9.4.4. Australia
9.4.5. South Korea
9.4.6. Rest of Asia-Pacific
9.5. Middle-East
9.5.1. UAE
9.5.2. Saudi Arabia
9.5.3. Turkey
9.5.4. Rest of Middle East
9.6. Africa
9.6.1. South Africa
9.6.2. Egypt
9.6.3. Rest of Africa
10. COMPETITIVE LANDSCAPE
10.1. Key Developments
10.2. Company Market Share Analysis
10.3. Product Benchmarking
11. SWOT ANALYSIS
12. COMPANY PROFILES
12.1. Lesaffre
12.2. Lallemand Inc.
12.3. Leiber GmbH
12.4. Biothera Pharmaceuticals
12.5. Kerry Group
12.6. Tate & Lyle PLC
12.7. Koninklijke DSM N.V.
12.8. Garuda International Inc.
12.9. Ohly
12.10. Super Beta Glucan Inc.
12.11. Kemin Industries
12.12. Cargill, Incorporated
13. MARKET OPPORTUNITIES
By Source:
Cereals
Yeast
Mushroom
Seaweed
By Application:
Food & Beverage
Pharmaceuticals
Cosmetics
Animal Feed
By Form:
Soluble
Insoluble
By End-User:
Hospitals
Clinics
Homecare Settings
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