Farmington, Jan. 18, 2023 (GLOBE NEWSWIRE) -- The Meat Tenderizing Agents Market is expected to register a CAGR of nearly 4.2% during the forecast period 2022-2030. Chemicals in meat tenderizers can be used to break down the collagen in meat, which makes it easier to chew. The tenderness of the meat is a key factor in figuring out the quality of the meat, and it also affects how the meat is processed. Most of the time, enzymes, salt, and acids are used to make meat more tender. Acids aren't as popular as enzymes when it comes to making meat more tender. A big reason for market growth is that more people are eating processed or frozen meat. Aside from that, a rise in per capita consumption income and a change in how people buy things are major factors in the growth of the meat products industry and, in turn, a rise in demand for the meat tenderizers market.
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Meat Tenderizing Agents Market Recent Developments:
- In October 2020, Giellepi announced the launch of its proprietary bromelain ingredient, Bromeyal®, a newly developed plant-derived enzyme that provides all the health benefits without using enteric-coating technologies.
- In July 2019, DSM, a worldwide science-based firm, and Avril, an international French agro-industrial conglomerate, announced cooperation with Enzyme Development Corporation with the goal of the customer being the big winner. EDC is a company that develops enzymes.
Meat Tenderizing Agents Market Segmentation Analysis:
Meat Tenderizing Agents Depending on the type of tenderising agent, the market can be divided into papain, proteases, bromelain, and acids. Papain had the biggest share of the market in 2021, mostly because it was safe. It is also expected to grow the fastest, with a CAGR of 5.1% from 2022 to 2028. Papain, which comes from the papaya plant, and bromelain, which comes from pineapple, are two of the most common ways to make meat more tender. Papain works better to soften meat at a wider range of temperatures and has a pH close to neutral and higher cooking yields. Papain can also be used to treat rheumatoid arthritis and other diseases that cause pain and swelling. In 2013, NCBI reported that papain helps to relieve the symptoms of IBS (IBS). Also, papain is an enzyme that breaks down proteins and may also break down carbs and fats.
Even though papain doesn't kill bacteria, it can stop biofilms from forming and break up biofilms that have already formed. The anti-biofilm properties of papain are important for preventing bacterial infections that lead to food poisoning. This helps the segment grow.
Regional Outlook:
The world market for meat tenderizers is likely to be led by North America. The market in this area is being driven by more people eating meat and more people wanting processed meat. Europe is the second largest market, and over the next few years, it is expected to grow steadily. Asia-Pacific is the fastest-growing market because of changes in how food is processed, rising demand for meat, and rising income per person. India, China, Australia, and New Zealand are the most important markets in this area.
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Scope of Report:
| Report Attributes | Details |
| Growth Rate | 4.2% from 2023 to 2030 |
| By Type | Protease, Papain, Bromelain, Acids, Others |
| By Source | Plant, Fungal, Bacterial, Others |
| By Applications | Marinades, Ready-To-Cook Meat, Others |
| By Companies | McCormick & Company Inc. (US), Tampico Spice Co. Inc. (US), Enzyme Bioscience Private Limited (India), Enzybel Group (Belgium), Amano Enzyme Inc. (China), The Basque Company (US), Specialty Enzymes & Probiotics (China), Enzyme Development Corporation (US), AB Enzymes GmbH (Germany), Enzyme Solutions (US), and others |
| Base Year | 2022 |
| Historical Year | 2017 to 2021 |
| Forecast Year | 2023 to 2030 |
Meat Tenderizing Agents Market dynamics:
Drivers
The main reason why the market value of meat tenderising agents is going up is because more people are eating processed and frozen meats. Also, the growth of the meat products industry is helped a lot by the fact that people have more money to spend and their tastes are changing. Overall, this means that there is a growing need for things that make meat more tender.
Opportunities
People are becoming much healthier and more aware of what they eat, which is making them want more organic protein-rich foods like meat. This is making the demand for enzymes that soften meat grow in the industry. The global market for meat tenderising agents grows because of these things. The most common tenderizers are papain, which comes from papaya, and bromelain, which comes from pineapple and has the same amount of proteins as rice and is healthy.
Restraints
Some things are likely to stop the market share from growing. This includes the fact that most people around the world have bad feelings about some of the ingredients in meat tenderizers. People who care about their health may also stop using tenderising agents to make their meats more tender.
Meat Tenderizing Agents Market Key Segments Covered:
Top Market Players:
McCormick & Company Inc. (US), Tampico Spice Co. Inc. (US), Enzyme Bioscience Private Limited (India), Enzybel Group (Belgium), Amano Enzyme Inc. (China), The Basque Company (US), Specialty Enzymes & Probiotics (China), Enzyme Development Corporation (US), AB Enzymes GmbH (Germany), Enzyme Solutions (US), and others.
On the Basis of Type:
- Protease
- Papain
- Bromelain
- Acids
- Others
By Source
- Plant
- Fungal
- Bacterial
- Others
By Form
- Liquid
- Powder
On the Basis of Application:
- Marinades
- Ready-To-Cook Meat
- Others
Regions and Countries Covered
- North America: (US, Canada, Mexico, Rest of North America)
- Europe: (Germany, France, Italy, Spain, UK, Nordic Countries, Benelux Union, Rest of Europe)
- Asia-Pacific: (Japan, China, India, Australia, South Korea, Southeast Asia, Rest of Asia-Pacific)
- The Middle East & Africa: (Saudi Arabia, UAE, Egypt, South Africa, Rest of the Middle East & Africa)
- Latin America: (Brazil, Argentina, Rest of Latin America)
- Rest Of the World
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