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市場調査レポート
商品コード
1292510
ミートベースフレーバーの世界市場規模、シェア、産業動向分析レポート用途別、タイプ別、フレーバー別、地域別展望と予測、2023年~2029年Global Meat-Based Flavors Market Size, Share & Industry Trends Analysis Report By Application, By Type, By Flavor, By Regional Outlook and Forecast, 2023 - 2029 |
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ミートベースフレーバーの世界市場規模、シェア、産業動向分析レポート用途別、タイプ別、フレーバー別、地域別展望と予測、2023年~2029年 |
出版日: 2023年05月31日
発行: KBV Research
ページ情報: 英文 245 Pages
納期: 即納可能
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ミートベースフレーバーの市場規模は、2029年までに50億米ドルに達すると予測され、予測期間中にCAGR 5.6%の市場成長率で上昇すると予想されています。
KBV Cardinalマトリックスで提示された分析に基づき、Archer-Daniels-Midland Companyが本市場の先行者となっています。2023年3月、アーチャー・ダニエルズ・ミッドランド社は、薄い空気から作られる持続可能なタンパク質の開発を目指す企業、Air Protein社とパートナーシップを締結しました。この提携により、フードテックのスタートアップ企業が空気から健康的な食品を作ることができるようになります。さらに、ADMは、Air Proteinが商品化に向けて製品を開発するのを支援するために、自社の原料に関する見識、調査、戦略、技術を提供することになります。DSM-Firmenich、Givaudan SA、Kerry Group plcなどの企業が、本市場における主要なイノベーターとして挙げられます。
市場の成長要因
菜食主義の動向によるエキゾチックなフレーバーへの需要の高まり
市場促進要因のひとつは、世界中でベジタリアニズムの傾向が高まっていることです。消費者は、肉や肉製品の過剰な摂取や頻繁な摂取の結果、菜食主義にますます傾倒しています。これは、肉や肉製品が多くの健康問題の原因となるためです。スープ、ソーセージ、クイックヌードル、調理済み食品、焼き菓子など、ミートフレーバーは、肉の味と匂いを消費者に提供することができます。したがって、菜食主義者の増加は、今後数年間の市場の成長に直接影響します。
外食産業におけるミートベースのフレーバーの急速な普及
フードチェーンやレストランのメニューには、食欲をそそるようなフレーバーがますます増えています。外食産業は、お客様に新鮮で最先端の料理を提供することに努めています。ホテル・レストラン・ケータリング(HoReCa)業界では、料理をよりおいしく見せるために、さまざまなフレーバーや調味料が使われています。植物性食品への移行により、本物の肉でなくても肉らしい味を求める傾向があります。また、肉料理の味を再現するために、調理法を工夫することで、日常的な食品を肉料理の代用品として利用することができます。これらの側面は、市場の需要と成長を増加させると予想されます。
市場の抑制要因
フレーバーのような肉ベースの製品にかかる莫大なコスト
ミートベースフレーバーのコストが高いことが、需要の拡大を阻む主な要因の一つです。これらの商品は、あらゆる社会経済的背景を持つ顧客にとって手頃な価格とは言えないです。さらに、企業は手頃な価格の植物性食肉代替品を展開しようと懸命に努力しており、これが需要の市場シェアをさらに低下させる可能性があります。さらに、ミートベースフレーバーのコストは、その生産に関わる多くのプロセスのために増加します。濃縮、抽出、ブレンドは、ミートベースフレーバーを製造するための複雑な手順です。そのため、品質管理、試験、認証に余分な費用がかかるため、ミートベースフレーバーのコストは全体的に上昇する可能性があります。
アプリケーションの展望
用途別では、ベーカリー、スープ・ソース、セイボリー、調理済み食品、食肉加工品、その他に分類されます。2022年の市場では、スープ・ソース分野が最も高い収益シェアを獲得しています。肉料理の食感や風味を向上させるために使用され、シチューやローストなど様々な方法で活用されるため、スープとソースは市場の重要な部分となっています。スープが単体で人気のある食事になるにつれ、食堂やファストフードチェーンで多様な肉ベースのスープの需要が高まっています。
タイプ別展望
市場はタイプ別に、ナチュラルミートフレーバーと人工ミートフレーバーに分類されます。2022年の市場では、人工ミートフレーバー分野が大きな収益シェアを示しています。化学物質やその他の成分を肉製品に組み込んで人工肉フレーバーを作り、肉の味を変化させる。人工肉フレーバーは、さまざまな鶏肉、魚介類、肉類、野菜の風味を模倣することができます。肉の香りや匂いは、人工肉フレーバーで模倣されます。レバーソーセージ、レバーヴルスト、ハンバーガー、ホットドッグなどの食品に含まれることがあります。
フレーバーの展望
フレーバー別に見ると、市場はチキン、ビーフ、ポーク、ターキー、魚介類、その他に分類されます。2022年の市場では、牛肉セグメントが最大の収益シェアを獲得しました。牛肉は、鶏肉に次いで2番目に多く消費されている肉で、料理ではウシ科の動物が生産する肉を指す言葉として使われています。新鮮な肉に対する強い需要と、政治的・環境的要因による供給不足があるため、ビーフフレーバーの需要は高まっています。また、他の食肉に含まれる残留化学物質や病気の検出など、食の安全性に問題があることや、ビーフベースのフレーバーの使用量が増加していることも、このセグメントの拡大の大きな要因となっています。
地域別概況
地域別では、北米、欧州、アジア太平洋、LAMEAで分析されています。北米セグメントは、2022年の市場において最も高い収益シェアを記録しました。この地域の人々は、植物由来の成分と結びついた健康上の利点についてますます認識するようになってきています。さらに、食品に含まれる糖分レベルの低減が重視され、北米地域の製品需要が高まっていることから、同セグメントは増加すると予想されます。
List of Figures
The Global Meat-Based Flavors Market size is expected to reach $5 billion by 2029, rising at a market growth of 5.6% CAGR during the forecast period.
Processed meat is one of the growing applications of meat-based flavors. Any meat that has changed to enhance flavor or lengthen shelf life is referred to as processed meat. Usually consisting of pork or beef, processed meat can also contain offal, meat, and poultry by-products, including blood. Ham, sausages, corned beef, jerky, salami, bacon, hot dogs, canned meat, chicken nuggets, lunch meat, and sauces using meat as an ingredient are all examples of processed meat products. Therefore, Processed Meat procured $291.7 million revenue in the market in 2022.
The major strategies followed by the market participants are Partnerships as the key developmental strategy to keep pace with the changing demands of end users. For instance, In October, 2021, Symrise AG partnered with Freddy Hirsch Nigeria to focus on accelerating food innovation and nutrition across West Africa. Additionally, the companies would focus on the development, launch, and commercialization of transformational food products: snacks, bouillon meat, instant noodles, and general seasoning. The partnership would advance the flavor technology platform to offer genuine regional and hyperlocal African flavors and ingredients. Moreover, in April, 2023, Archer Daniels Midland signed an agreement with Believer Meats to work together on product enhancement items through ADM's ingredients and specialization in nutrition to improve Believer's cultivated meat process.
Based on the Analysis presented in the KBV Cardinal matrix; Archer-Daniels-Midland Company are the forerunners in the Market. In March, 2023, Archer Daniels Midland came into partnership with Air Protein, a company that aims to develop sustainable protein created from thin air. This partnership would help food tech startups create healthy food out of thin air. Furthermore, ADM would offer its ingredients insight, researchers, strategy, and technologies to help Air Protein develop products for commercialization. Companies such as DSM-Firmenich, Givaudan SA and Kerry Group plc are some of the key innovators in the Market.
Market Growth Factors
Rising trend of veganism increases demand for exotic flavors
One of the major drivers of the market is customers' rising propensity for vegetarianism across the globe. Consumers are turning more and more toward veganism as a result of the excessive or frequent intake of meat as well as meat products. This is because meat and meat products contribute to a number of health problems. For vegans who like the taste of meat, meat tastes are emerging as a healthy alternative.Through foods like soup, sausage, quick noodles, ready-to-eat meals, baked goods, and many more products, meat flavors provide the consumers with both the taste and odor of meat. Hence, the rise in veganism directly influences the growth of the market in the coming years.
Rapid use of meat-based flavors in the food service industry
Food chains as well as restaurant menus are increasingly featuring flavorings that make foods more appetizing. The food service sector strives to offer clients fresh, cutting-edge cuisine. To make food look better, the hotel, restaurant, and catering (HoReCa) industry uses a variety of flavors and seasonings. A craving for meaty tastes without genuine meat has arisen due to the move to more plant-based substitutes. By employing meat tastes, specific cooking techniques are used to transform everyday foods into viable meat substitutes. These aspects are anticipated to increase the demand for and growth of market.
Market Restraining Factors
Enormous cost of meat-based products like flavors
The high cost of meat-based flavors is one of the main barriers preventing their increased demand. These goods are not affordable for customers from all socioeconomic backgrounds. Additionally, businesses are working hard to roll out affordable plant-based meat substitutes, which can further reduce the demand market share. Moreover, the cost of meat-based flavors also increases because of the numerous processes involved in their production. Concentration, extraction, and blending are complicated procedures for producing meat-based flavors. As a result, the cost of meat-based flavors may increase overall since adhering to these requirements frequently necessitates extra expenditures in quality control procedures, testing, and certifications.
Application Outlook
On the basis of application, the market is bifurcated into baked goods, soups & sauces, savory, ready meals, processed meat, and others. The soups and sauces segment garnered the highest revenue share in the market in 2022. As they are used to improve the texture and flavor of meat dishes and are utilized in a variety of ways, including stews and roasts, soups and sauces are crucial parts of the market. Demand for diverse meat-based soups in eateries and fast-food chains has increased as soup becomes a more popular meal on its own.
Type Outlook
Based on type, the market is segmented into natural meat flavor and artificial meat flavor. The artificial meat flavor segment witnessed a significant revenue share in the market in 2022. Chemicals or other ingredients are incorporated into meat products to create artificial meat flavors, which change the taste of the meat. They can mimic the flavors of various poultry, seafood, meats, or vegetables. The fragrance and smell of meat are mimicked with artificial meat flavoring. It can be found in foods like liver sausages, liverwurst, hamburgers, hot dogs, and more.
Flavor Outlook
By flavor, the market is fragmented into chicken, beef, pork, turkey, fish & seafood, and others. The beef segment garnered the maximum revenue share in the market in 2022. Beef, the second most popular meat consumed after chicken, is the term used in cuisine to refer to meat produced by bovine animals. Since there is a strong demand for fresh meat and an insufficient supply due to political and environmental factors, the demand for beef flavors is rising. Food safety difficulties, such as chemical residues and disease detection in other meats as well as beef-based flavors' rising usage, are major contributing factors to the segment's expansion.
Regional Outlook
Region wise, the market is analysed across North America, Europe, Asia Pacific and LAMEA. The North America segment recorded the highest revenue share in the market in 2022. People in this region are becoming increasingly aware of the health benefits connected with plant-based components. Additionally, the segmented is expected to increase due to the emphasis on reducing the sugar level in food goods, which has resulted in higher product demand from the North America region.
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.
Recent Strategies Deployed in Meat-Based Flavors Market
Partnerships, Collaborations and Agreements:
Mar-2023: Archer Daniels Midland came into partnership with Air Protein, a company that aims to develop sustainable protein created from thin air. This partnership would help food tech startups create healthy food out of thin air. Furthermore, ADM would offer its ingredients insight, researchers, strategy, and technologies to help Air Protein develop products for commercialization.
Apr-2023: Archer Daniels Midland signed an agreement with Believer Meats, a cultivated meat provider. Under this agreement, Both ADM and Believer Meats work together on product enhancement items through ADM's ingredients and specialization in nutrition to improve Believer's cultivated meat process.
Dec-2022: IFF partnered with Salus Optima, a digitally enabled personalized nutrition, health, and wellness company. Under this partnership, both companies created an artificial intelligence-driven personalized nutrition platform. The platform is developed to help consumers realize their unique metabolic response to supplements, food, activity, and sleep, accessible via wearables and mobile phones.
Apr-2022: International Flavors & Fragrances collaborated with SimpliiGood by Algaecore Technologies, an Israel-based food tech startup. This partnership aims to make a smoked salmon analog comprehensively out of spirulina. Moreover, both companies could herald a huge step forward in the plant-based meat sector: a meat analog that's essentially made from one ingredient.
Feb-2022: Givaudan teamed up with Fiberstar, a US-based company. This collaboration aimed to allow Givaudan to leverage and commercialize Citri-Fi, a natural plant-based texturizing ingredient of Fiberstar, to expand its Taste & Well-being offerings. In addition, the collaboration would also allow Fiberstar to expand its geographical footprint and leverage new R&D opportunities.
Oct-2021: Symrise AG partnered with Freddy Hirsch Nigeria, a company engaged in the manufacture of spices, ingredients, and flavors. Through this partnership, Symrise AG and Freddy Hirsch Nigeria are focused on accelerating food innovation and nutrition across West Africa. Additionally, the companies would focus on the development, launch, and commercialization of transformational food products: snacks, bouillon meat, instant noodles, and general seasoning. The partnership would advance the flavor technology platform to offer genuine regional and hyperlocal African flavors and ingredients.
Sep-2021: Royal DSM entered into a partnership with Meatable, a Dutch cell-based meat manufacturer. The partnership aimed to jointly develop affordable growth media for cultivated protein. The partnership focused on the development of meat-like taste & textures a challenge that both fermented and plant-based alternatives have continued to face in the final product.
Product Launches and Product Expansions:
Mar-2023: Kerry announced the launch of SucculencePB, the solution for plant-based meat alternatives that re-create the delicious, juicy taste of meat craved by consumers everywhere. The product offers an enhanced nutritional profile and environmental impact and, also clears the 'dry mouth' taste issues in cooked plant-based meat alternatives.
Mar-2023: Sensient Flavors & Extracts Europe introduced Nacre umami booster extract, the taste-enhancing solution for sweet and savory applications. This launch would decrease salt use in snacks, meats, and bread products; covers unwanted tastes in the meat-alternative portfolio, and improve base taste stability and notes in stocks, sauces, and bouillions.
Nov-2022: International Flavors & Fragrances released Supro Tex, a soy-based plant protein ingredient that can be made into products with a similar texture to chunks of whole-muscle meat. The product would be available as a dried protein, which makes it simple to transport and store.
May-2022: Givaudan unveiled NaNino+, a patent-pending synergistic blend of natural flavorings and plant-based ingredients which is used as a nitrite replacement in processed meat. The Product is developed with its natural ingredients, which offers a lasting multi-sensorial food experience with enhanced taste, color, and freshness.
Feb-2022: Givaudan announced the launch of PrimeLock+, a patent-pending, natural, vegan-friendly integrated solution that imitates animal fat cells, allowing food companies to take plant-based product development and consumer satisfaction to the next level. The Product abbreviate secures and locks in both fat and flavor in plant-based meat substitutes, offering a genuine and tasty food experience.
Jun-2021: Firmenich introduced Dynarome TR, the new addition to its SmartProteins technology offerings, developed to offer a natural and genuine cooking odor for meat analogs in numerous plant-based food formats. The product enables tailored flavor release at high temperatures by customizing the composition of its lipid phase.
Mar-2021: Royal DSM introduced Maxavor® Fish YE, a new vegan, 100% allergen-free flavor solution. The launched product would be derived from algal oil, this advancement enables food manufacturers to provide a genuine fish taste and mouthfeel in a variety of plant-based fish alternative applications, in addition to fish-based products.
Acquisitions and Mergers:
Mar-2023: Kerry announced the launch of SucculencePB, the solution for plant-based meat alternatives that re-create the delicious, juicy taste of meat craved by consumers everywhere. The product offers an enhanced nutritional profile and environmental impact and, also clears the 'dry mouth' taste issues in cooked plant-based meat alternatives.
Mar-2023: Sensient Flavors & Extracts Europe introduced Nacre umami booster extract, the taste-enhancing solution for sweet and savory applications. This launch would decrease salt use in snacks, meats, and bread products; covers unwanted tastes in the meat-alternative portfolio, and improve base taste stability and notes in stocks, sauces, and bouillions.
Nov-2022: International Flavors & Fragrances released Supro Tex, a soy-based plant protein ingredient that can be made into products with a similar texture to chunks of whole-muscle meat. The product would be available as a dried protein, which makes it simple to transport and store.
May-2022: Givaudan unveiled NaNino+, a patent-pending synergistic blend of natural flavorings and plant-based ingredients which is used as a nitrite replacement in processed meat. The Product is developed with its natural ingredients, which offers a lasting multi-sensorial food experience with enhanced taste, color, and freshness.
Feb-2022: Givaudan announced the launch of PrimeLock+, a patent-pending, natural, vegan-friendly integrated solution that imitates animal fat cells, allowing food companies to take plant-based product development and consumer satisfaction to the next level. The Product abbreviate secures and locks in both fat and flavor in plant-based meat substitutes, offering a genuine and tasty food experience.
Jun-2021: Firmenich introduced Dynarome TR, the new addition to its Smart Proteins technology offerings, developed to offer a natural and genuine cooking odour for meat analogs in numerous plant-based food formats. The product enables tailored flavor release at high temperatures by customizing the composition of its lipid phase.
Mar-2021: Royal DSM introduced Maxavor® Fish YE, a new vegan, 100% allergen-free flavor solution. The launched product would be derived from algal oil, this advancement enables food manufacturers to provide a genuine fish taste and mouthfeel in a variety of plant-based fish alternative applications, in addition to fish-based products.
Market Segments covered in the Report:
By Application
By Type
By Flavor
By Geography
Companies Profiled
Unique Offerings from KBV Research