1. 方法論と範囲
1.1. 調査方法
1.2. 調査目的と調査範囲
2. 定義と概要
3. エグゼクティブ・サマリー
3.1. 製品タイプ別スニペット
3.2. 食肉軟化剤別スニペット
3.3. ソース別スニペット
3.4. 形態別スニペット
3.5. アプリケーション別スニペット
3.6. 地域別スニペット
4. ダイナミクス
4.1. 影響要因
4.1.1. 推進要因
4.1.1.1. 健康志向と高級食肉への需要
4.1.1.2. 食肉加工品の人気
4.1.2. 阻害要因
4.1.2.1. 代替天然軟化剤の台頭
4.1.3. 機会
4.1.4. 影響分析
5. 産業分析
5.1. ポーターのファイブフォース分析
5.2. サプライチェーン分析
5.3. 価格分析
5.4. 規制分析
5.5. ロシア・ウクライナ戦争の影響分析
5.6. DMI意見
6. 製品タイプ別
6.1. 製品紹介
6.1.1. 製品タイプ別市場規模分析および前年比成長率分析(%)
6.1.2. 市場魅力度指数（製品タイプ別
6.2. 酵素*市場
6.2.1. 序論
6.2.2. 市場規模分析と前年比成長率分析(%)
6.3. 塩類
6.4. 酸
6.5. その他
7. 食肉軟化剤別
7.1. はじめに
7.1.1. 食肉軟化剤別の市場規模分析および前年比成長率分析（%） 7.1.2.
7.1.2. 市場魅力度指数：食肉軟化剤別
7.2. パパイン
7.2.1. はじめに
7.2.2. 市場規模分析と前年比成長率分析(%)
7.3. ブロメライン
7.4. プロテアーゼ
7.5. 酸
7.6. その他
8. ソース別
8.1. 導入
8.1.1. ソース別市場規模分析および前年比成長率分析（%）.
8.1.2. 市場魅力度指数（ソース別
8.2. 植物
8.2.1. はじめに
8.2.2. 市場規模分析と前年比成長率分析(%)
8.3. 動物
8.4. 微生物
8.5. その他
9. 形態別
9.1. 導入
9.1.1. 市場規模分析および前年比成長率分析（%）, 形態別
9.1.2. 市場魅力度指数（形態別
9.2. ドライ*市場
9.2.1. 序論
9.2.2. 市場規模分析と前年比成長率分析(%)
9.3. 液体
10. 用途別
10.1. 導入
10.1.1. 市場規模分析および前年比成長率分析（%）, アプリケーション別
10.1.2. 市場魅力度指数、用途別
10.2. 調理済み食肉
10.2.1. 序論
10.2.2. 市場規模分析と前年比成長率分析(%)
10.3. マリネ
10.4. その他
11. 地域別
11.1. はじめに
11.1.1. 地域別市場規模分析および前年比成長率分析(%)
11.1.2. 市場魅力度指数、地域別
11.2. 北米
11.2.1. 序論
11.2.2. 主な地域別ダイナミクス
11.2.3. 市場規模分析および前年比成長率分析（%）, 製品タイプ別
11.2.4. 市場規模分析および前年比成長率分析（%）、食肉軟化剤別
11.2.5. 市場規模分析および前年比成長率分析 (%)、ソース別
11.2.6. 市場規模分析および前年比成長率分析（%）, フォーム別
11.2.7. 市場規模分析および前年比成長率分析 (%)、用途別
11.2.8. 市場規模分析および前年比成長率分析（%）, 国別
11.2.8.1. 米国
11.2.8.2. カナダ
11.2.8.3. メキシコ
11.3. ヨーロッパ
11.3.1. はじめに
11.3.2. 主な地域別動向
11.3.3. 市場規模分析および前年比成長率分析（%）, 製品タイプ別
11.3.4. 市場規模分析および前年比成長率分析（%）、食肉軟化剤別
11.3.5. 市場規模分析および前年比成長率分析 (%)、ソース別
11.3.6. 市場規模分析および前年比成長率分析（%）, フォーム別
11.3.7. 市場規模分析および前年比成長率分析 (%)、用途別
11.3.8. 市場規模分析および前年比成長率分析（%）, 国別
11.3.8.1. ドイツ
11.3.8.2. イギリス
11.3.8.3. フランス
11.3.8.4. イタリア
11.3.8.5. スペイン
11.3.8.6. その他のヨーロッパ
11.4. 南米
11.4.1. はじめに
11.4.2. 地域別主要市場
11.4.3. 市場規模分析および前年比成長率分析（%）, 製品タイプ別
11.4.4. 市場規模分析および前年比成長率分析（%）、食肉軟化剤別
11.4.5. 市場規模分析および前年比成長率分析 (%)、ソース別
11.4.6. 市場規模分析および前年比成長率分析（%）, フォーム別
11.4.7. 市場規模分析および前年比成長率分析 (%)、用途別
11.4.8. 市場規模分析および前年比成長率分析（%）, 国別
11.4.8.1. ブラジル
11.4.8.2. アルゼンチン
11.4.8.3. その他の南米諸国
11.5. アジア太平洋
11.5.1. はじめに
11.5.2. 主な地域別ダイナミクス
11.5.3. 市場規模分析および前年比成長率分析（%）, 製品タイプ別
11.5.4. 市場規模分析および前年比成長率分析（%）、食肉軟化剤別
11.5.5. 市場規模分析および前年比成長率分析 (%)、ソース別
11.5.6. 市場規模分析および前年比成長率分析（%）, フォーム別
11.5.7. 市場規模分析および前年比成長率分析（%）, 用途別
11.5.8. 市場規模分析および前年比成長率分析（%）, 国別
11.5.8.1. 中国
11.5.8.2. インド
11.5.8.3. 日本
11.5.8.4. オーストラリア
11.5.8.5. その他のアジア太平洋地域
11.6. 中東・アフリカ
11.6.1. 序論
11.6.2. 主な地域別ダイナミクス
11.6.3. 市場規模分析および前年比成長率分析（%）, 製品タイプ別
11.6.4. 市場規模分析および前年比成長率分析（%）、食肉軟化剤別
11.6.5. 市場規模分析および前年比成長率分析 (%)、ソース別
11.6.6. 市場規模分析および前年比成長率分析 (%)、形状別
11.6.7. 市場規模分析および前年比成長率分析（%）, 用途別
12. 競合情勢
12.1. 競争シナリオ
12.2. 市場ポジショニング／シェア分析
12.3. M&A分析
13. 企業プロフィール
13.1. McCormick & Company, Inc.*
13.1.1. Company Overview
13.1.2. Product Portfolio and Description
13.1.3. Financial Overview
13.1.4. Key Developments
13.2. Tampico Spice Co. Inc.
13.3. Enzyme Bioscience Pvt Ltd.
13.4. Enzybel Group
13.5. Amano Enzyme Inc.
13.6. The Basque Company
13.7. Enzyme Development Corporation
13.8. Atlantic Spice Company
13.9. Spice Madness LLC
13.10. Green Land Food, LLC
リストは網羅的ではありません
14. 付録
14.1. 会社概要とサービス
14.2. お問い合わせ
The Global Meat Tenderizing Agents Market reached US$ 1,504.5 million in 2023 and is expected to reach US$ 2,088.30 million by 2031, growing at a CAGR of 4.18% during the forecast period 2024-2031.
Consumers are becoming more health-conscious and are seeking clean-label products with minimal additives and natural ingredients. This trend pushes the meat tenderizing agents market towards developing natural and organic tenderizing agents, such as those derived from fruits (like pineapple and papaya) or other plant-based sources, as manufacturers aim to cater to health-focused consumers.
Innovations in meat processing technology are shaping the meat tenderizing agents market. Adopting new techniques, such as enzymatic treatments and advanced marinades, enhances the effectiveness of tenderizers. As processing technology improves, manufacturers can create more effective and efficient meat tenderizing agents that meet evolving consumer preferences.
Dynamics
Health Consciousness and Demand for Quality Meat
Health-conscious consumers often prefer healthier cooking methods that retain the nutritional value of meat. The use of meat tenderizers that improve tenderness without adding excessive fats or calories aligns well with this trend. This focus on healthier cooking options is driving demand within the meat tenderizing agents market, as manufacturers develop products that support these cooking preferences.
While global meat consumption is on the rise, there is a concurrent demand for higher-quality meat. Health-conscious consumers want to ensure that the meat they consume is tender and flavorful without compromising on health benefits. This focus on quality is boosting the meat tenderizing agents market, as manufacturers respond to this demand by utilizing effective tenderizing agents.
Popularity of Processed Meat Products
Processed meat products often aim to replicate the taste and tenderness of freshly prepared meats. The use of meat tenderizing agents is crucial in achieving the desired quality, ensuring that processed meats meet consumer expectations for tenderness and flavor. This drives demand within the meat tenderizing agents market as manufacturers strive to improve their products.
As busy lifestyles lead to a greater demand for convenient meal solutions, processed meat products are becoming increasingly popular. The meat tenderizing agents market benefits from this trend, as manufacturers incorporate tenderizing agents to enhance the texture and flavor of ready-to-eat and pre-packaged meat products, making them more appealing to consumers.
The growing popularity of global cuisines that incorporate processed meats, such as charcuterie and various ethnic dishes, is influencing the meat tenderizing agents market. Advances in processing techniques are facilitating the production of higher-quality processed meats. These innovations often involve the use of specialized meat tenderizing agents to improve product attributes, leading to growth in the meat tenderizing agents market as manufacturers look for effective ways to enhance their offerings.
Rise of Natural Tenderizing Alternatives
As consumers become more health-conscious, there is a growing preference for products with natural ingredients over synthetic additives. This shift is leading to a decline in demand for traditional meat tenderizing agents, which may be perceived as artificial. Consequently, the meat tenderizing agents market is facing pressure as consumers opt for natural tenderizers such as fruits (like pineapple and papaya) or natural enzymes.
As the market for natural tenderizing alternatives expands, it creates competition for traditional meat tenderizing agents. Brands that promote natural tenderizing methods may attract consumers away from conventional products, negatively impacting the meat tenderizing agents market. The growing emphasis on sustainability in food production is driving interest in natural tenderizing alternatives, which are often derived from renewable sources. Consumers are increasingly looking for sustainable options, leading to a decline in the demand for synthetic tenderizers in the meat tenderizing agents market.
Segment Analysis
The global meat tenderizing agents market is segmented based on product type, meat tenderizing agents, source, form, application and region.
Growing Consumer Preference for Clean-Label and Natural Products
The enzymes segment holds the largest share of the global meat tenderizing agents market due to its natural and effective mechanism for breaking down muscle fibers in meat. Enzymatic tenderizers, such as proteases derived from sources like papain and bromelain, have become increasingly popular in the market because of their ability to tenderize meat without compromising its flavor and nutritional value.
The growing consumer preference for clean-label and natural products is driving the demand for enzyme-based solutions in the meat tenderizing agents market. These enzymes provide a safer and more sustainable alternative to chemical tenderizers, making them the top choice for both food manufacturers and consumers. Additionally, enzymes are versatile, working well across various meat types, further solidifying their dominance in the market.
Geographical Penetration
Advanced Food Science and Technology Infrastructure in North America
North America dominates the global meat tenderizing agents market. As health consciousness continues to rise among consumers in North America, there is an increasing interest in high-quality, flavorful and tender meat products that do not compromise health. This trend fuels the meat tenderizing agents market, as manufacturers look to enhance meat products while maintaining nutritional value.
There is a growing consumer awareness regarding meat quality and the importance of tenderness in meat products. This awareness drives demand for effective meat tenderizing solutions, positively impacting the meat tenderizing agents market in North America. The presence of a well-established meat industry in North America supports the growth of the meat tenderizing agents market. Major meat producers are continuously seeking ways to improve product quality, which drives demand for effective tenderizing solutions.
North American companies are at the forefront of innovation and research in food technology, including the development of advanced meat tenderizing agents. The emphasis on research and development in the region propels the meat tenderizing agents market by introducing new products that meet evolving consumer preferences.
Competitive Landscape
The major global players in the market include McCormick & Company, Inc., Tampico Spice Co. Inc., Enzyme Bioscience Pvt Ltd., Enzybel Group, Amano Enzyme Inc., The Basque Company, Enzyme Development Corporation, Atlantic Spice Company, Spice Madness LLC and Green Land Food, LLC.
Russia-Ukraine War Impact Analysis
The war has caused substantial disruptions in global supply chains, affecting the availability of raw materials required for producing meat tenderizing agents. These disruptions can lead to increased costs and shortages within the meat tenderizing agents market, forcing manufacturers to seek alternative suppliers or ingredients. The conflict has contributed to rising costs for various agricultural inputs and chemicals, including those used in the production of meat tenderizing agents.
The economic fallout from the war has resulted in inflationary pressures in many countries. Higher food prices, including those for processed meats, can affect consumer purchasing power and shift demand patterns within the meat tenderizing agents market as consumers seek more affordable options. As the war impacts economic stability, consumer behavior shifts towards more budget-friendly food options. This shift can influence the meat tenderizing agents market, as manufacturers need to adjust their product offerings to cater to changing consumer preferences.
By Product Type
• Enzymes
• Salts
• Acids
• Others
By Meat Tenderizing Agents
• Papain
• Bromelain
• Proteases
• Acids
• Others
By Source
• Plants
• Animals
• Microorganisms
• Others
By Form
• Dry
• Liquid
By Application
• Ready to cook meat
• Marinades
• Others
By Region
• North America
o US
o Canada
o Mexico
• Europe
o Germany
o UK
o France
o Italy
o Spain
o Rest of Europe
• South America
o Brazil
o Argentina
o Rest of South America
• Asia-Pacific
o China
o India
o Japan
o Australia
o Rest of Asia-Pacific
• Middle East and Africa
Key Developments
• On September 28, 2023, Novozymes launched a groundbreaking product designed to revolutionize the plant-based meat industry by enhancing texture and simplifying ingredient lists in meat alternatives. Vertera ProBite, a natural enzyme, transforms plant proteins into fibrous structures that closely replicate the mouthfeel and bite of animal meat.
Why Purchase the Report?
• To visualize the global meat tenderizing agents market segmentation based on product type, meat tenderizing agents, source, form, application and region, as well as understand key commercial assets and players.
• Identify commercial opportunities by analyzing trends and co-development.
• Excel data sheet with numerous data points of the global meat tenderizing agents market-level with all segments.
• PDF report consists of a comprehensive analysis after exhaustive qualitative interviews and an in-depth study.
• Product mapping available as excel consisting of key products of all the major players.
The global meat tenderizing agents market report would provide approximately 78 tables, 75 figures and 203 pages.
Target Audience 2024
• Manufacturers/ Buyers
• Industry Investors/Investment Bankers
• Research Professionals
• Emerging Companies
1. Methodology and Scope
1.1. Research Methodology
1.2. Research Objective and Scope of the Report
2. Definition and Overview
3. Executive Summary
3.1. Snippet by Product Type
3.2. Snippet by Meat Tenderizing Agents
3.3. Snippet by Source
3.4. Snippet by Form
3.5. Snippet by Application
3.6. Snippet by Region
4. Dynamics
4.1. Impacting Factors
4.1.1. Drivers
4.1.1.1. Health Consciousness and Demand for Quality Meat
4.1.1.2. Popularity of Processed Meat Products
4.1.2. Restraints
4.1.2.1. Rise of Natural Tenderizing Alternatives
4.1.3. Opportunity
4.1.4. Impact Analysis
5. Industry Analysis
5.1. Porter's Five Force Analysis
5.2. Supply Chain Analysis
5.3. Pricing Analysis
5.4. Regulatory Analysis
5.5. Russia-Ukraine War Impact Analysis
5.6. DMI Opinion
6. By Product Type
6.1. Introduction
6.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Product Type
6.1.2. Market Attractiveness Index, By Product Type
6.2. Enzymes*
6.2.1. Introduction
6.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
6.3. Salts
6.4. Acids
6.5. Others
7. By Meat Tenderizing Agents
7.1. Introduction
7.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Meat Tenderizing Agents
7.1.2. Market Attractiveness Index, By Meat Tenderizing Agents
7.2. Papain*
7.2.1. Introduction
7.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
7.3. Bromelain
7.4. Proteases
7.5. Acids
7.6. Others
8. By Source
8.1. Introduction
8.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Source
8.1.2. Market Attractiveness Index, By Source
8.2. Plants*
8.2.1. Introduction
8.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
8.3. Animals
8.4. Microorganisms
8.5. Others
9. By Form
9.1. Introduction
9.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Form
9.1.2. Market Attractiveness Index, By Form
9.2. Dry*
9.2.1. Introduction
9.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
9.3. Liquid
10. By Application
10.1. Introduction
10.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
10.1.2. Market Attractiveness Index, By Application
10.2. Ready to cook meat*
10.2.1. Introduction
10.2.2. Market Size Analysis and Y-o-Y Growth Analysis (%)
10.3. Marinades
10.4. Others
11. By Region
11.1. Introduction
11.1.1. Market Size Analysis and Y-o-Y Growth Analysis (%), By Region
11.1.2. Market Attractiveness Index, By Region
11.2. North America
11.2.1. Introduction
11.2.2. Key Region-Specific Dynamics
11.2.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Product Type
11.2.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Meat Tenderizing Agents
11.2.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Source
11.2.6. Market Size Analysis and Y-o-Y Growth Analysis (%), By Form
11.2.7. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
11.2.8. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
11.2.8.1. US
11.2.8.2. Canada
11.2.8.3. Mexico
11.3. Europe
11.3.1. Introduction
11.3.2. Key Region-Specific Dynamics
11.3.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Product Type
11.3.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Meat Tenderizing Agents
11.3.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Source
11.3.6. Market Size Analysis and Y-o-Y Growth Analysis (%), By Form
11.3.7. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
11.3.8. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
11.3.8.1. Germany
11.3.8.2. UK
11.3.8.3. France
11.3.8.4. Italy
11.3.8.5. Spain
11.3.8.6. Rest of Europe
11.4. South America
11.4.1. Introduction
11.4.2. Key Region-Specific Dynamics
11.4.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Product Type
11.4.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Meat Tenderizing Agents
11.4.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Source
11.4.6. Market Size Analysis and Y-o-Y Growth Analysis (%), By Form
11.4.7. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
11.4.8. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
11.4.8.1. Brazil
11.4.8.2. Argentina
11.4.8.3. Rest of South America
11.5. Asia-Pacific
11.5.1. Introduction
11.5.2. Key Region-Specific Dynamics
11.5.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Product Type
11.5.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Meat Tenderizing Agents
11.5.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Source
11.5.6. Market Size Analysis and Y-o-Y Growth Analysis (%), By Form
11.5.7. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
11.5.8. Market Size Analysis and Y-o-Y Growth Analysis (%), By Country
11.5.8.1. China
11.5.8.2. India
11.5.8.3. Japan
11.5.8.4. Australia
11.5.8.5. Rest of Asia-Pacific
11.6. Middle East and Africa
11.6.1. Introduction
11.6.2. Key Region-Specific Dynamics
11.6.3. Market Size Analysis and Y-o-Y Growth Analysis (%), By Product Type
11.6.4. Market Size Analysis and Y-o-Y Growth Analysis (%), By Meat Tenderizing Agents
11.6.5. Market Size Analysis and Y-o-Y Growth Analysis (%), By Source
11.6.6. Market Size Analysis and Y-o-Y Growth Analysis (%), By Form
11.6.7. Market Size Analysis and Y-o-Y Growth Analysis (%), By Application
12. Competitive Landscape
12.1. Competitive Scenario
12.2. Market Positioning/Share Analysis
12.3. Mergers and Acquisitions Analysis
13. Company Profiles
13.1. McCormick & Company, Inc.*
13.1.1. Company Overview
13.1.2. Product Portfolio and Description
13.1.3. Financial Overview
13.1.4. Key Developments
13.2. Tampico Spice Co. Inc.
13.3. Enzyme Bioscience Pvt Ltd.
13.4. Enzybel Group
13.5. Amano Enzyme Inc.
13.6. The Basque Company
13.7. Enzyme Development Corporation
13.8. Atlantic Spice Company
13.9. Spice Madness LLC
13.10. Green Land Food, LLC
LIST NOT EXHAUSTIVE
14. Appendix
14.1. About Us and Services
14.2. Contact Us
❖ 世界の食肉軟化剤市場に関するよくある質問(FAQ) ❖
・食肉軟化剤の世界市場規模は？
→DataM Intelligence社は2023年の食肉軟化剤の世界市場規模を150億450万米ドルと推定しています。
・食肉軟化剤の世界市場予測は？
→DataM Intelligence社は2031年の食肉軟化剤の世界市場規模を20億8,830万米ドルと予測しています。
・食肉軟化剤市場の成長率は？
→DataM Intelligence社は食肉軟化剤の世界市場が2024年～2031年に年平均4.2%成長すると予測しています。
・世界の食肉軟化剤市場における主要企業は？
→DataM Intelligence社は「McCormick & Company, Inc., Tampico Spice Co. Inc., Enzyme Bioscience Pvt Ltd., Enzybel Group, Amano Enzyme Inc., The Basque Company, Enzyme Development Corporation, Atlantic Spice Company, Spice Madness LLC and Green Land Food, LLC.など ...」をグローバル食肉軟化剤市場の主要企業として認識しています。
※上記FAQの市場規模、市場予測、成長率、主要企業に関する情報は本レポートの概要を作成した時点での情報であり、納品レポートの情報と少し異なる場合があります。
