The growth in meat consumption in emerging markets and the increasing demand for processed meat products have resulted in the growth of the functional non-meat ingredients market. Increase in per capita meat consumption and increasing demand for functional non-meat ingredients in a wide range of meat applications are driving factors for the market. Increased research & development activities of the key players form another driving factor for this market.
Multifunctional meat processing ingredients or functional non-meat ingredients alter the characteristics and properties of the meat to provide unique characteristics or contribute in their own way to the expected properties of processed meat products. Product properties that result from incorporating these functional non-meat ingredients are likely to be altered if the concentration of these ingredients are reduced or eliminated, thereby making them a crucial part of most processed meats.
The primary factor driving the functional non-meat ingredients market is the rise in the increasing demand for processed meat products, globally. Functional non-meat ingredients provide unique product effects and/or contribute in their own way to the uniqueness and enhanced properties of processed meat products. The product properties that result from adding non-meat ingredients are likely to be altered if these ingredients are reduced or eliminated.
The worldwide demand for functional non-meat ingredients is on the rise, particularly in the processed meat industry. The demand is governed by the performance quality, their incorporation in food processing, and regulations imposed by international and local governments.
The functional non-meat ingredients market is estimated to be valued at USD 29,391.8 Million in 2015 and is projected to reach the value of USD 35,276.0 Million in 2020, at a CAGR of 3.7%. In terms of volume, the functional non-meat ingredients market is projected to reach 5,683.5 KT by 2020, at a CAGR of 1.4% from 2015. The Asia-Pacific market is projected to grow at a CAGR of 5.2% in terms of value during the review period, due to the increase in the per capita meat consumption as well as processed meat industries in developing countries such as China, India, Vietnam, Thailand, and Japan.
The functional non-meat ingredients market exhibits variations due to the different range of products offered by different companies; the overall market is dominated by several players, both regional as well as international. Key players identified include Kerry Group plc (Ireland), Ohly GmbH (Germany), Prolient Meat Ingredients (U.S.), and E.I. DuPont de Nemours and Company (U.S.), collectively accounting for more than 30% of the total functional non-meat ingredients market in 2014. Other players, which include Wenda Ingredients (China), Aliseia Srl (Italy), Campus Srl (Italy), Redbrook Ingredient Services (Ireland), WIBERG GmbH (Germany), and Advanced Food Systems Inc. (U.S.), also have a strong presence in the global functional non-meat ingredients market.
