▶ 調査レポート

非肉製品の世界市場:成長・動向・市場規模予測(2020-2025)

• 英文タイトル:Non-Meat Ingredients Market - Growths, Trends and Forecast (2020 - 2025)

Mordor Intelligenceが調査・発行した産業分析レポートです。非肉製品の世界市場:成長・動向・市場規模予測(2020-2025) / Non-Meat Ingredients Market - Growths, Trends and Forecast (2020 - 2025) / D0-MOR-AP0856資料のイメージです。• レポートコード:D0-MOR-AP0856
• 出版社/出版日:Mordor Intelligence / 2020年4月20日
• レポート形態:英文、PDF、127ページ
• 納品方法:Eメール(受注後2-3営業日)
• 産業分類:食品&飲料
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レポート概要
本調査レポートは、非肉製品の世界市場について調査・分析した資料で、非肉製品の市場概要、動向、セグメント別市場規模、地域別分析、競争状況、企業情報、市場機会分析などで構成されています。

The global non-meat ingredients market is projected to register a CAGR of 3.9 during the forecast period (2020 – 2025)
– The rise of the paleo diet or the ‘caveman diet’ has also encouraged the consumption of lean meat and meat protein bars across the globe which in turn is accelerating the demand for non-meat ingredients from various food processing industries. For example, in 2016, General Mills acquired meat bar leader, Epic Bar to meet the growing meat snacks consumption across the globe as it perceived to be a healthier alternative by the consumers
– Additionally, startups, such as Omnibar, Kratos, and Caveman Foods, are introducing meaty bars of their own to meet the propelling demand, driving the sales of non-meat ingredients such as flavoring agents, binders, salts and others.

Key Market Trends

Increasing Consumption of Meat Snacks

The growing snack culture led to a rise in the consumption of meat snacks, as they were positioned as a healthier alternative to traditional snack products, like potato fries and biscuits, among others. Meat bars are a new wave of protein bars that contain proteins, without a long list of unknown ingredients. Companies are investing heavily in meat protein bars. It is emerging as a huge opportunity for protein bar manufacturers. One reason behind the increasing demand for meat protein bars is that many consumers believe meat to be an all-natural source of protein. Lean meat options are the favorite source for healthy protein, especially among millennial consumers. Three major varieties of meat snacks are jerky, sticks, and sausages. While sausages and jerky are popular in North America and Europe, sticks are increasingly gaining market shares in non-traditional countries, such as China.

North America Holds A Major Share in Global Market

According to FAO, North America has the highest per capita meat consumption, roughly 95 kilos per person in the period between 2016 and 2018, thus making it a highly potential market for non-meat ingredients. Consumers’ demand for flavorful, nutritious, safe, convenient, colorful, and affordable food is the key driver impacting the North American non-meat ingredients market. Additionally, there is also an increased incidence of major snack meat companies taking over small companies, who are observed to be gaining popularity, owing to its unique meat snack products, which is yet another factor driving the demand for various non-meat ingredients. The clean-label phenomenon emerged from a series of food incidents that occurred across North America, which resulted in declining the demand for artificial ingredients in meat, due to an increase in consumer’s food safety concerns, thereby, resulting in an incline toward natural food products and ingredients.

Competitive Landscape

The global non-meat ingredients market is highly competitive, despite having a highly fragmented structure. The major global players however account for a major position in the market, with brand loyalty being a major factor. The internationalization of local flavors have set the momentum for spices experimentation, the key giants have thus, exhibited their inclination for rolling out products and solutions that have heightened convenience and greater storage stability. This consumer scenario has resulted in regional players having a dominant position. The key players have intensely embarked on industry consolidation by leveraging their distribution network, entering into partnerships with local distributors, especially in the emerging economies and developing new products, with customization for different end-user industries.

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レポート目次

1 INTRODUCTION
1.1 Study Deliverables
1.2 Study Assumptions
1.3 Scope of the Study

2 RESEARCH METHODOLOGY

3 EXECUTIVE SUMMARY

4 MARKET DYNAMICS
4.1 Market Drivers
4.2 Market Restraints
4.3 Porter’s Five Forces Analysis
4.3.1 Threat of New Entrants
4.3.2 Bargaining Power of Buyers/Consumers
4.3.3 Bargaining Power of Suppliers
4.3.4 Threat of Substitute Products
4.3.5 Intensity of Competitive Rivalry

5 MARKET SEGMENTATION
5.1 By Ingredient
5.1.1 Binders
5.1.2 Extenders
5.1.3 Fillers
5.1.4 Flavoring Agents
5.1.5 Coloring Agents
5.1.6 Preservatives
5.1.7 Salt
5.1.8 Texturing Agents
5.2 By Product Type
5.2.1 Fresh Processed
5.2.2 Raw Cooked
5.2.3 Pre Cooked
5.2.4 Raw Fermented Sausages
5.2.5 Others
5.3 Geography
5.3.1 North America
5.3.1.1 United States
5.3.1.2 Canada
5.3.1.3 Mexico
5.3.1.4 Rest of North America
5.3.2 Europe
5.3.2.1 Spain
5.3.2.2 United Kingdom
5.3.2.3 Germany
5.3.2.4 France
5.3.2.5 Italy
5.3.2.6 Rest of Europe
5.3.3 Asia Pacific
5.3.3.1 China
5.3.3.2 Japan
5.3.3.3 India
5.3.3.4 Australia
5.3.3.5 Rest of Asia-Pacific
5.3.4 Rest of the World
5.3.4.1 Brazil
5.3.4.2 Argentina
5.3.4.3 Others
5.3.5 Middle East & Africa
5.3.5.1 South Africa
5.3.5.2 Saudi Arabia
5.3.5.3 Rest of Middle East & Africa

6 COMPETITIVE LANDSCAPE
6.1 Most Active Companies
6.2 Most Adopted Strategies
6.3 Market Position Analysis
6.4 Company Profiles
6.4.1 Archer Daniels Midland Company
6.4.2 Associated British Foods plc
6.4.3 Koninklijke Dsm N.V
6.4.4 DuPont de Nemours Inc
6.4.5 Kerry Group PLC
6.4.6 Ingredion Incorporated
6.4.7 BASF SE
6.4.8 Advanced Food Systems, Inc.

7 MARKET OPPORTUNITIES AND FUTURE TRENDS