Meat ingredients or multi-functional meat processing ingredients change the characteristics and properties of the meat to provide new characteristics or enhance some other properties like shelf life, taste, texture or colour. Final product properties are mostly altered by the use of these ingredients, hence making them a crucial part in the processing as they enhance the final product.
Europe Meat Ingredients Market was worth USD 7.68 billion in 2021 and estimated to be growing at a CAGR of 3.1%, to reach USD 8.94 billion by 2026. Meat Ingredients are used to prepare a wide variety of processed food products.
Factors contributing to the growth of market include increasing consumption of processed food and meat products, increasing focus of key manufacturers to provide superior quality of multi-functional meat ingredients using advanced technologies. However, consumer skepticism and stringent regulations are the factors hindering the growth of market.
The Europe market for Meat Ingredients is segmented based on Type, Product and Ingredient. Based on Type it is divided into Beef, Mutton, Pork and Poultry. Based on Product it is divided into Fresh Processed, Raw and Pre Cooked, Sausages, Cured, Dried. Based on Ingredient it is divided into Binders, Extenders, Fillers, Colouring and Flavouring Agents, Salts and Preservatives. Based on geographical analysis, the market is divided into regions of U.K., Germany, France, Italy and Spain.
U.K. holds the major share in the market due to presence of market leaders as well as a large population of Meat Ingredients consuming individuals. Germany is the fastest growing region due to increasing demand and product innovation and increasing disposable income. Based on Type Pork and Beef are holding the major share in the market due to large number of bacon, steak and ham consuming individuals and Mutton is expected to grow the fastest. Based on Products Fresh Processed and Sausages are holding the major share in the market while Pre Cooked segment is expected to grow the fastest.
Some of the key players dominating this market include E. I. Du Pont De Nemours and Company, Kerry Group PLC, Associated British Foods PLC, Wiberg GmbH, Proliant Non-Meat Ingredients, Campus SRL, Wenda Ingredients, Advanced Food Systems, Inc,., Aliseia SRL and Redbrook Ingredient Services Limited.
1. Introduction
1.1 Market Definition
1.2 Study Deliverables
1.3 Base Currency, Base Year and Forecast Periods
1.4 General Study Assumptions
2. Research Methodology
2.1 Introduction
2.2 Research Phases
2.2.1 Secondary Research
2.2.2 Primary Research
2.2.3 Econometric Modelling
2.2.4 Expert Validation
2.3 Analysis Design
2.4 Study Timeline
3. Overview
3.1 Executive Summary
3.2 Key Inferences
3.3 Epidemology
4. Drivers, Restraints, Opportunities, and Challenges Analysis (DROC)
4.1 Market Drivers
4.2 Market Restraints
4.3 Key Challenges
4.4 Current Opportunities in the Market
5. Market Segmentation
5.1 Meat Type
5.1.1 Introduction
5.1.2 Beef
5.1.3 Pork
5.1.4 Mutton
5.1.5 Poultry
5.1.6 Others
5.1.7 Y-o-Y Growth Analysis, By Meat Type
5.1.8 Market Attractiveness Analysis, By Meat Type
5.1.9 Market Share Analysis, By Meat Type
5.2 Product
5.2.1 Introduction
5.2.2 Fresh Processed
5.2.3 Raw-Cooked
5.2.4 Pre-Cooked
5.2.5 Raw-Fermented Sausages
5.2.6 Cured and Dried
5.2.7 Others
5.2.8 Y-o-Y Growth Analysis, By Product
5.2.9 Market Attractiveness Analysis, By Product
5.2.10 Market Share Analysis, By Product
5.3 Ingredient
5.3.1 Introduction
5.3.2 Binders
5.3.3 Extenders
5.3.4 Fillers
5.3.5 Colouring Agents
5.3.6 Flavouring Agents
5.3.7 Salts and Preservatives
5.3.8 Other Ingredients
5.3.9 Y-o-Y Growth Analysis, By Ingredient
5.3.10 Market Attractiveness Analysis, By Ingredient
5.3.11 Market Share Analysis, By Ingredient
6. Geographical Analysis
6.1 Introduction
6.1.1 Regional Trends
6.1.2 Impact Analysis
6.1.3 Y-o-Y Growth Analysis
6.1.3.1 By Geographical Area
6.1.3.2 By Meat Type
6.1.3.3 By Product
6.1.3.4 By Ingredient
6.1.4 Market Attractiveness Analysis
6.1.4.1 By Geographical Area
6.1.4.2 By Meat Type
6.1.4.3 By Product
6.1.4.4 By Ingredient
6.1.5 Market Share Analysis
6.1.5.1 By Geographical Area
6.1.5.2 By Meat Type
6.1.5.3 By Product
6.1.5.4 By Ingredient
6.2 U.K
6.3 Spain
6.4 Germany
6.5 Italy
6.6 France
7. Strategic Analysis
7.1 PESTLE analysis
7.1.1 Political
7.1.2 Economic
7.1.3 Social
7.1.4 Technological
7.1.5 Legal
7.1.6 Environmental
7.2 Porter’s Five analysis
7.2.1 Bargaining Power of Suppliers
7.2.2 Bargaining Power of Consumers
7.2.3 Threat of New Entrants
7.2.4 Threat of Substitute Products and Services
7.2.5 Competitive Rivalry within the Industry
8. Market Leaders' Analysis
8.1 E. I. Du Pont De Nemours and Company
8.1.1 Overview
8.1.2 Meat Type Analysis
8.1.3 Financial analysis
8.1.4 Recent Developments
8.1.5 SWOT analysis
8.1.6 Analyst View
8.2 Kerry Group PLC
8.3 Associated British Foods PLC
8.4 Wiberg GmbH
8.5 Proliant Non-Meat Ingredients
8.6 Campus SRL
8.7 Wenda Ingredients
8.8 Advanced Food Systems
8.9 Aliseia SRL
8.10 Redbrook Ingredient Services Limited
9. Competitive Landscape
9.1 Market share analysis
9.2 Merger and Acquisition Analysis
9.3 Agreements, collaborations and Joint Ventures
9.4 New Product Launches
10. Market Outlook and Investment Opportunities
Appendix
