Meat Substitute Market by Top Key Players - Amy’s Kitchen, Beyond Meat, Cauldron Foods, Garden Protein International, Inc., Meatless B.V., Quorn Foods, Vbites Food, Ltd

The global meat substitute market size was valued at $7.5 billion by 2025, registering a CAGR of 7.7% during the forecast period (2018-2025). Meat is an excellent source of protein but contains high level of cholesterol and saturated fats. Individuals who consume it on a regular basis are more prone to develop health problems such as obesity and atherosclerosis.

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Meat substitutes are products that resemble actual meat in terms of taste, flavor, and appearance, but are healthier as compared to meat. Such products are increasingly being used as substitutes for regular meat and meat products. They are primarily composed of ingredients such as soy, wheat, and others. Tofu is amongst the most popular meat substitute and is widely used as an alternative for pork, chicken, beef, and other meats. Europe and North America are amongst the biggest markets of meat substitutes; however Asia-Pacific is the fastest growing market.

The key players profiled in the report are: Amy’s Kitchen, Beyond Meat, Cauldron Foods, Garden Protein International, Inc., Meatless B.V., Quorn Foods, Vbites Food, Ltd., Morningstar Farms, MGP Ingredients, and Sonic Biochem Extractions Limited. Companies such as Amy’s Kitchen offer a wide range of innovative vegan meals and snacks. Beyond Meat

Rise in obesity rates all over the world and increase in health problems such as heart diseases, high blood pressure, diabetes, asthma, and others have led to increase in number of health conscious individuals worldwide. Per-capita consumption of meat has witnessed a decline, especially in developed economies in the recent past. Food products that are high in nutritional value and have similar taste and texture as that of meat gain prominence among consumers.

The market is segmented based on product type, source, category, and region. The segments based on product type include meat substitutes prepared from tofu, tempeh, textured vegetable protein (TVP), quorn, seitan, and others. Based on source, the market is classified into soy, wheat, mycoprotein, and others (pea protein, rice protein, and other sources). Textured vegetable protein and tofu are amongst most popular ingredients used for the preparation of soy-based meat substitutes.

KEY BENEFITS:

• The report provides an extensive analysis of the current and emerging market trends and opportunities in the global meat substitute industry.
• The report provides detailed qualitative and quantitative analysis of current trends and future estimations that assists in evaluating the prevailing market opportunities.
• Comprehensive analysis of factors that drive and restrict the growth of the meat substitute market is provided.
• Extensive analysis of the market is conducted by following key product positioning and monitoring the top competitors within the market framework.
• The report provides extensive qualitative insights on the potential and niche segments or regions exhibiting favorable growth.

Meat Substitute Market, By Region
• North America
• Europe
• Asia-Pacific
• South America
• Middle East and Africa

By Product Type
• Tofu-based
• Tempeh-based
• TVP-based
• Seitan-based
• Quorn-based
• Others

By Source
• Soy-based
• Wheat-based
• Mycoprotein
• Other Sources

By Category
• Frozen
• Refrigerated
• Shelf Stable

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Table of Content
CHAPTER 1: INTRODUCTION
1.1. REPORT DESCRIPTION
1.2. KEY BENEFITS FOR STAKEHOLDERS
1.3. KEY MARKET SEGMENTS
1.4. RESEARCH METHODOLOGY
1.4.1. Primary research
1.4.2. Secondary research
1.4.3. Analyst tools and models
CHAPTER 2: EXECUTIVE SUMMARY
2.1. SNAPSHOT
2.2. KEY FINDING OF THE STUDY
2.3. CXO PERSPECTIVE
CHAPTER 3: MARKET OVERVIEW
3.1. MARKET DEFINITION AND SCOPE
3.2. KEY FINDINGS
3.2.1. Top investment pocket
3.2.2. Top impacting factors
3.2.3. Top winning strategies
3.3. PORTER'S FIVE FORCES ANALYSIS
3.3.1. Bargaining power of suppliers
3.3.2. Bargaining power of buyer high
3.3.3. Thereat of new entrants high
3.3.4. Threat of substitute low
3.3.5. Intensity of competitive rivalry
3.4. TOP PLAYER POSITIONING, 2017
3.5. MARKET DYNAMICS
3.5.1. Drivers
3.5.1.1. Increase in obese population
3.5.1.2. Marketing and positioning strategies
3.5.1.3. New product development
3.5.1.4. Rapid growth in the food service industry
3.5.1.5. Environmental sustainability and animal welfare
3.5.2. Restraints
3.5.2.1. Wide availability of substitutes
3.5.3. Opportunities
3.5.3.1. Untapped developing markets
3.5.3.2. Increase in health awareness and vegetarianism
CHAPTER 4: MEAT SUBSTITUTE MARKET, BY PRODUCT TYPE
4.1. OVERVIEW
4.1.1. Market size and forecast, by product type
4.2. Tofu-based
4.2.1. Key market trends, growth factors, and opportunities
4.2.2. Market size and forecast, by region
4.3. Tempeh-based
4.3.1. Key market trends, growth factors, and opportunities
4.3.2. Market size and forecast, by region
4.4. TVP-based
4.4.1. Key market trends, growth factors, and opportunities
4.4.2. Market size and forecast, by region
4.5. Seitan-based
4.5.1. Key market trends, growth factors, and opportunities
4.5.2. Market size and forecast, by region
4.6. Quorn-based
4.6.1. Key market trends, growth factors, and opportunities
4.6.2. Market size and forecast, by region
4.7. Other

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