Meat Tenderizing Agents Market Overview:
According to the USD Analytics published latest research report, the global “Meat Tenderizing Agents Market” is expected to grow at a tremendous CAGR of 7.98% during the forecast period 2023-2030.
Meat tenderizer chemicals can be used to break down collagen in meat, making it easier to chew. The softness of the meat is an important aspect in determining its quality, and it also influences how the meat is processed. Most of the time, enzymes, salt, and acids are used to tenderize meat. When it comes to making meat softer, acids aren’t as popular as enzymes. One major factor driving market expansion is the increased use of processed or frozen meat. Aside from that, an increase in per capita consumption income and a shift in how people purchase goods are important factors driving the expansion of the meat products business and, by extension, demand for meat tenderizers.
Market Drivers:
Upsurging demand for Meat is shooting up the Meat Tenderizing Agents Market
Increasing meat consumption is driving market expansion due to rising protein demand and an increase in disposable income all across the globe. People are consuming more meat than ever before because there is a greater need for protein. The Agriculture Outlook 2020-2029 states that According to the Organization for Economic Cooperation and Development – Food and Agriculture Organization (OECD-FAO), global meat consumption is expected to increase by 12% between 2020 and 2029. Furthermore, according to The World Counts report, global meat consumption will range between 460 and 570 million tonnes by 2050.
As a consequence, there is a rise in meat and meat-related product consumption. According to Statista, the worldwide meat production volume grew from 317.2 million metric tonnes in 2016 to around 328 million metric tons in 2020. Thus, meat demand is a critical driver driving the market for meat tenderizing agents.
Because of indigestion issues such as constipation caused by meat eating, the market for Meat Tenderizing Agents is expanding.
According to the National Center for Biotechnology Information, 60 to 70 million Americans suffered from a digestive disease in 2010. Meat takes longer to digest than other meals since it is so tough to digest. The stomach will enlarge for a longer length of time, putting additional tension on the lower oesophageal sphincter (LES). The longer the LES is stretched, the more likely it is that specific stomach contents may pass up into the esophagus. Tenderized meat using a mallet weakens the fibers, making it easier to chew and digest. As a result, indigestion issues are a major driving element in the Meat Tenderizing Agents Market.
Market Restraints:
Some things are likely to stop the market share from growing. This includes the fact that most people around the world have bad feelings about some of the ingredients in meat tenderizers. People who care about their health may also stop using tenderizing agents to make their meats more tender.
Market Opportunities:
People are becoming much healthier and more aware of what they eat, which is making them want more organic protein-rich foods like meat. This is making the demand for enzymes that soften meat grow in the industry. The global market for tenderizing meat agents grows because of these things. The most common tenderizers are papain, which comes from papaya, and bromelain, which comes from pineapple and has the same amount of proteins as rice and is healthy.
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Recent Industry Developments:
- Giellepi announced the release of Bromeyal®, a newly created plant-derived enzyme that gives all of the health advantages without the need of enteric-coating technology, in October 2020.
- DSM, a global science-based company, and Avril, an international French agro-industrial conglomerate, announced a collaboration with Enzyme Development Corporation in July 2019, with the objective of making the customer the main winner. EDC is an enzyme development business.
Segmentation Analysis:
As per the research analysis, the global meat tenderizing agents market is segmented by type into Protease, Papain, Bromelain, Acids, and Others; by source into Plant, Fungal, Bacterial, and Others; by form into liquid and powder; and by application into Marinades, Ready-To-Cook Meat, and Others.
Papain had the largest market share in 2021, owing to its safety. It will also increase the quickest, with a CAGR of 5.1% from 2022 to 2028. Two of the most frequent methods for making meat softer are papain, which originates from the papaya plant, and bromelain, which comes from pineapple. Papain softens meat at a broader range of temperatures, has a pH near neutral, and produces greater cooking yields. Papain may also be used to treat rheumatoid arthritis and other painful and swollen conditions.
The National Center for Biotechnology Information (NCBI) stated in 2013 that papain aids in the relief of IBS symptoms. Furthermore, papain is an enzyme that degrades proteins and may also degrade carbohydrates and lipids.
Geographical Analysis:
The global meat tenderizing agents market is segmented into North America, Europe, South America, Asia Pacific, and Middle East & Africa.
North America Meat Tenderizing Agents Market:
North America is anticipated to dominate the global market for meat tenderizers. More people consuming meat and more people seeking processed meat are driving the industry in this sector. Europe is the second biggest market, and it is predicted to rise gradually in the next years. Because of improvements in food processing, increased demand for meat, and rising per capita income, Asia-Pacific is the fastest-growing market. The most significant markets in this sector are India, China, Australia, and New Zealand.
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Competitive Landscape:
The major companies included in the global meat tenderizing agents market are McCormick & Company Inc., Tampico Spice Co. Inc., Enzyme Bioscience Private Limited, Enzybel Group, Amano Enzyme Inc., The Basque Company, Specialty Enzymes & Probiotics, Enzyme Development Corporation, AB Enzymes GmbH, Enzyme Solutions, and others.
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