Global Plant-Based Meat Market Size projected to Reach USD 100.31 Billion by 2033 | CAGR of 21.92%

IMARC Group's latest research report, titled "Plant-Based Meat Market Report by Product Type (Burger Patties, Sausages, Nuggets and Strips, Ground Meat, Meatballs, and Others), Source (Soy, Wheat, Peas, and Others), Meat Type (Chicken, Beef, Pork, and Others), Distribution Channel (Restaurants and Catering Industry, Supermarkets and Hypermarkets, Convenience and Specialty Stores, Online Retail), and Region 2025-2033," offers a comprehensive analysis of the plant-based meat market size. The report also includes competitor and regional analysis, along with a breakdown of segments within the industry.

How Big is the Plant-Based Meat Market?

The global plant-based meat market size reached USD 16.7 Billion in 2024. Looking forward, IMARC Group expects the market to reach USD 100.3 Billion by 2033, exhibiting a growth rate (CAGR) of 21.92% during 2025-2033.

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Global Plant-Based Meat Market Dynamics:

Growing Consumer Awareness of Health and Sustainability:

The international market for plant-based meat alternatives is undergoing rapid growth, particularly because consumers are more aware of their own health and environmental issues. The adverse health outcomes linked to the consumption of meat products, such as high levels of saturated fat and cholesterol, is leading to greater public adoption of alternative protein sources regarded as more nutritious.

Furthermore, increasing concern about the ecological effects of livestock farming, including greenhouse gas emissions, land and water use, and overall resource consumption, is motivating people to shift to more sustainable diets. The shift in focus toward individual health and planetary health simultaneously is a major reason for widening adoption of meat substitutes in different age groups and populations.

Technological Advancements in Food Science and Innovation:

The evolution and marketability of plant-based meat products are undergoing constant change due to new technological advancements in food science. Innovations in the extraction of proteins, flavor, and texture have tremendously improved the sensory appeal of plant-based products, bringing them closer to animal-derived options. Newer methods of processing, like high-moisture extrusion cooking and 3D food printing, allow for the production of more complex and realistic plant-meat products, including whole cuts such as steak and chicken breasts. These advancements make vegetarian and vegan alternatives more appealing to meat-reducing flexitarians.

Increasing Investment and Strategic Partnerships:

Capital investment from venture capitalists and established food companies is rapidly increasing in the plant-based meat industry. Increased investment is stimulating the research and marketing efforts of these companies, which further accelerates the growth of the market.

Collaboration and partnership between plant-based producers and traditional meat processors, along with retailers and food service providers, is improving the promotion and availability of plant-based products. This surge in collaboration fosters improved innovation and distribution of plant-based meat alternatives, fueling their acceptance among consumers as a staple food.

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Global Plant-Based Meat Market Trends:

Like any other market segment, the global plant-based meat market is characterized by several developing trends. Perhaps the most notable one is the expansion of the plant-based product range beyond just burger patties and sausages. People, for example, now expect plant-based alternatives to fowl, pork, seafood, and even whole-cut items. Such busts in demand are forcing manufacturers to invest in R&D to widen their portfolios.

Quite insightful is the deepening concern directed toward improving the gastronomic and textural qualities of plant-based meats as well as their psychological features like nutrition and calories. There are numerous attempts to add variety to plant proteins in the form of soy, pea, and mycoprotein, and using modern processes to more closely mimic conventional meat. It is also notable that there is more focus on the so-called clean label criteria that emphasize the absence of synthetic ingredients in plant-based meat products from these formulations. Another important trend is the growing availability of meals that offer plant-based meats at restaurants and fast food outlets, increasing their accessibility to many consumers.

Competitive Landscape with Key Players:

• Amy's Kitchen, Inc.
• Beyond Meat
• Boca Foods Company (Kraft Foods, Inc.)
• Garden Protein International (Conagra Brands, Inc.)
• Impossible Foods, Inc.
• Maple Leaf Foods
• MorningStar Farms (Kellogg Na Co.)
• Quorn Foods
• The Vegetarian Butcher
• Vbites Food Limited

Key Market Segmentation:

Breakup by Product Type:

• Burger Patties
• Sausages
• Nuggets and Strips
• Ground Meat
• Meatballs
• Others

Breakup by Meat Type:

• Chicken
• Beef
• Pork
• Others

Breakup by Source:

• Soy
• Wheat
• Peas
• Others

Breakup by Distribution Channel:

• Restaurants and Catering Industry
• Supermarkets and Hypermarkets
• Convenience and Specialty Stores
• Online Retail

Breakup by Region:

• North America (United States, Canada)
• Asia Pacific (China, Japan, India, Australia, Indonesia, Korea, Others)
• Europe (Germany, France, United Kingdom, Italy, Spain, Others)
• Latin America (Brazil, Mexico, Others)
• Middle East and Africa (United Arab Emirates, Saudi Arabia, Qatar, Iraq, Other)

Note: Should you require specific information not included in the current report, we are pleased to offer customization options to meet your needs.

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This release was published on openPR.