The North America Meat-Based Flavors Market would witness market growth of 5.0% CAGR during the forecast period (2023-2029).
Meat-based flavors are produced by digesting boiled meats with protease and refluxing a mixture of meat hydrolysates, methionine or cysteine, yeast extract, and glucose. The delicious qualities of the meat can be tasted as well as smelled in these flavors. The smell of the meat has numerous chemical constituents due to the production of volatiles, while the taste might be sour, salty, or bitter. The market is expanding quickly to meet the demands and tastes of customers who enjoy eating meat. From natural meat extracts and flavorings to artificial meat flavorings, there is a wide variety of goods available.
Due to a number of variables, including the rising popularity of plant-based and vegetarian diets, an increase in the need for ready-to-eat foods, and the scale of the meat-based flavor industry, there has been an increase in the demand for meat-based flavorings in recent years. As more customers become aware of the environmental & health benefits of cutting back on meat intake, they search for substitutes that taste just like real meat. Since they contribute to a more gratifying and authentic meat experience, meat spices are essential for the creation of these goods. In addition, as more people look for healthy as well as sustainable food options, plant-based meat replacements with meat flavorings have become more and more popular in recent years.
Demand for ready-to-eat (RTE) food products is predicted to rise in North America due to the hectic lifestyle, fast urbanization, and growing retail and hospitality sectors. In the US, the desire for meat flavorings and consumers' willingness to spend more for goods with clean labels have contributed to a rise in the appeal of food & beverages with natural ingredients. Rising demand for an affluent lifestyle is also fueled by the substantial amount of disposable income in this region, promoting the expansion of the local hospitality industry and economy. The market in North America is expected to rise due to all of this.
The US market dominated the North America Meat-Based Flavors Market by Country in 2022 and would continue to be a dominant market till 2029; thereby, achieving a market value of $1,217.6 million by 2029. The Canada market is poised to grow at a CAGR of 7.4% during (2023 - 2029). Additionally, The Mexico market would witness a CAGR of 6.5% during (2023 - 2029).
Based on Application, the market is segmented into Soups & Sauces, Baked Goods, Savory, Ready Meals, Processed Meat and Others. Based on Type, the market is segmented into Natural Meat Flavor and Artificial Meat Flavor. Based on Flavor, the market is segmented into Beef, Chicken, Pork, Turkey, Fish & Seafood and Others. Based on countries, the market is segmented into U.S., Mexico, Canada, and Rest of North America.
Free Valuable Insights: The Worldwide Meat-Based Flavors Market is Projected to reach USD 5 Billion by 2029, at a CAGR of 5.6%
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.
By Application
By Type
By Flavor
By Country
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