NORTH AMERICA MEAT SUBSTITUTE MARKET FORECAST 2023-2032

The North America meat substitute market growth analysis includes the assessment of the United States and Canada. In the United States, the market growth is propelled by rising concerns over increased meat consumption and the associated health risks. Also, consumers are increasingly aware of the environmental impact of industrial meat production and the biodiversity imbalance. In addition, concerns over foodborne illness outbreaks, industrial meat scandals, and animal welfare are encouraging consumers to switch to meat substitutes. Moreover, the United States is a leading soybean producer globally.

Furthermore, recent dietary and health trends project the athletes’ and millennials’ interest in meat-alternative substitutes. Besides, environmentalists are pushing for greener alternatives for those who consume meat. This includes lab-grown meat. 

Besides, the growing vegan population further boosts the demand for meat substitutes. Additionally, several restaurants in the US are adopting meat alternatives like seitan, tempeh, and tofu in their meals. Such factors drive market growth in North America. 

The North America meat substitute market segmentation includes category, source, and product type. The product type segment includes seitan-based, tempeh-based, tofu-based, Quorn-based, TVP-based, and other product types.

The rising vegan population and the increasing health consciousness fuel the demand for tofu-based products in the meat substitute market. Tofu-based products are gaining popularity due to characteristics like no-cholesterol and gluten-free and the presence of calcium, protein, iron, and other micronutrients. Also, they are easily digestible with high nutritional value. 

In addition, tofu-based products have growing applications in several cuisines in developing nations due to their economic feasibility. Their increasing popularity as a meat substitute is attributed to their high micronutrient and protein content. Accordingly, many market players are launching tofu-based meat substitute products in developed markets like Europe and North America. 

Tempeh-based products have high protein content and are majorly used in stir-fries in Asian dishes. These can be baked, fried, or consumed directly. They are a good source of vitamin B2, protein, fiber, copper, and manganese. The growing demand for probiotic, traditional, savory, and ethically sourced foods offers growth opportunities for tempeh-based products. 

In developed countries like the United Kingdom, an increasing number of people are shifting to veganism, majorly propelled by environmental concerns. In addition, there is a rising number of startups with regard to protein alternatives and they are more consumer-driven than major food companies. Such aspects benefit the tempeh-based product type segment. 

The other product types segment includes products prepared from mushrooms, lentils, rice, pea, and other ingredients. Peas, lentils, and beans are protein-rich meat substitutes with varying uses ranging from sausages to soups. Prominent players like Beyond Meat offer a vast range of meat substitutes prepared from pea proteins. 

Some of the leading firms in the North America meat substitute market include Shandong Jianyuan Group, The Nisshin OilliO Group Ltd, A&B Ingredients, Beneo, etc.

A&B Ingredients offers clean-label and natural ingredient solutions to the food & beverage industry, focusing on shelf life extension, food safety, and health & nutrition. The company has created a unique combination of application proficiency, product development skills, and technologies through collaboration with suppliers and customers. Its microbiological testing, application labs, pilot plant, and technical resources have made it a leader in unique ingredients for vast applications. The company is headquartered in Fairfield, New Jersey, the United States. 

One of its key products, Textured Pea Protein, is an innovative solution to create nutritionally rich products with enhanced texture. The textured pea protein simulates the mouthfeel and texture of meat once rehydrated.