The Latin America, Middle East and Africa Non-Meat Ingredients Market would witness market growth of 6.4% CAGR during the forecast period (2022-2028).
Pork's shelf life can be altered by microbial levels in the final product, color or flavor loss, and the addition of non-meat substances can influence many aspects of shelf life. Water, salt, sodium lactate, sodium phosphates, potassium lactate, sodium diacetate, and a variety of flavoring agents, including lemon juice, are the primary components of pork with added flavor.
Soy proteins are the most often used non-meat protein in meat compositions throughout the world. There are three fundamental soy protein processing products viz. soy flour, soy concentrate, or soy isolate. According to their moisture-free protein concentration, concentrates, flour, and isolates are classified according to their respective categories. The creation of functional concentrates is the most recent advancement in soy protein technology.
By eliminating the soluble carbohydrates from defatted flour using aqueous alcohol extraction, conventional soy concentrates are generated. By applying defatted soy flour over an acid leaching process, a concentrate with a higher concentration of soluble proteins is produced, hence enhancing the functioning of the proteins. By submitting conventional concentrate to heat treatment and strong shear, one can obtain a highly aggregated, flavorless, soluble protein with enhanced functional characteristics.
Malnutrition is one of the most significant issues in under-developed regional countries, such as South Africa. The region is experiencing emergency levels of malnutrition due to a number of causes, such as crop and land degradation, recurrent droughts and weather-related disturbances, poverty, restricted access to basic food staples and key services, and population increase.
The Brazil market dominated the LAMEA Non-Meat Ingredients Market by Country in 2021; thereby, achieving a market value of $817.2 million by 2028. The Argentina market is estimated to witness a CAGR of 7% during (2022-2028). Additionally, The UAE market would experience a CAGR of 6.1% during (2022-2028).
Based on Ingredient, the market is segmented into Flavoring Agents, Binders, Fillers, Extenders, Coloring Agents, Preservatives, Salts and Texturing Agents. Based on Meat Type, the market is segmented into Pork, Beef, Poultry and Mutton & Others. Based on Product Type, the market is segmented into Fresh Processed Meat, Raw-Cooked Meat, Pre-Cooked Meat, Raw Fermented Sausages, Cured Meat and Dried Meat. Based on countries, the market is segmented into Brazil, Argentina, UAE, Egypt, South Africa, Nigeria, and Rest of LAMEA.
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Dow, Inc., Kerry Group PLC, Associated British Foods PLC, Ingredion, Incorporated, Archer Daniels Midland Company (ADM Animal Nutrition, Inc.), BASF SE, Koninklijke DSM N.V., Foodchem International Corporation, International Flavors & Fragrances, Inc., Essentia Protein Solutions.
Pork's shelf life can be altered by microbial levels in the final product, color or flavor loss, and the addition of non-meat substances can influence many aspects of shelf life. Water, salt, sodium lactate, sodium phosphates, potassium lactate, sodium diacetate, and a variety of flavoring agents, including lemon juice, are the primary components of pork with added flavor.
Soy proteins are the most often used non-meat protein in meat compositions throughout the world. There are three fundamental soy protein processing products viz. soy flour, soy concentrate, or soy isolate. According to their moisture-free protein concentration, concentrates, flour, and isolates are classified according to their respective categories. The creation of functional concentrates is the most recent advancement in soy protein technology.
By eliminating the soluble carbohydrates from defatted flour using aqueous alcohol extraction, conventional soy concentrates are generated. By applying defatted soy flour over an acid leaching process, a concentrate with a higher concentration of soluble proteins is produced, hence enhancing the functioning of the proteins. By submitting conventional concentrate to heat treatment and strong shear, one can obtain a highly aggregated, flavorless, soluble protein with enhanced functional characteristics.
Malnutrition is one of the most significant issues in under-developed regional countries, such as South Africa. The region is experiencing emergency levels of malnutrition due to a number of causes, such as crop and land degradation, recurrent droughts and weather-related disturbances, poverty, restricted access to basic food staples and key services, and population increase.
The Brazil market dominated the LAMEA Non-Meat Ingredients Market by Country in 2021; thereby, achieving a market value of $817.2 million by 2028. The Argentina market is estimated to witness a CAGR of 7% during (2022-2028). Additionally, The UAE market would experience a CAGR of 6.1% during (2022-2028).
Based on Ingredient, the market is segmented into Flavoring Agents, Binders, Fillers, Extenders, Coloring Agents, Preservatives, Salts and Texturing Agents. Based on Meat Type, the market is segmented into Pork, Beef, Poultry and Mutton & Others. Based on Product Type, the market is segmented into Fresh Processed Meat, Raw-Cooked Meat, Pre-Cooked Meat, Raw Fermented Sausages, Cured Meat and Dried Meat. Based on countries, the market is segmented into Brazil, Argentina, UAE, Egypt, South Africa, Nigeria, and Rest of LAMEA.
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Dow, Inc., Kerry Group PLC, Associated British Foods PLC, Ingredion, Incorporated, Archer Daniels Midland Company (ADM Animal Nutrition, Inc.), BASF SE, Koninklijke DSM N.V., Foodchem International Corporation, International Flavors & Fragrances, Inc., Essentia Protein Solutions.
Scope of the Study
Market Segments Covered in the Report:
By Ingredient
- Flavoring Agents
- Binders
- Fillers
- Extenders
- Coloring Agents
- Preservatives
- Salts
- Texturing Agents
By Meat Type
- Pork
- Beef
- Poultry
- Mutton & Others
By Product Type
- Fresh Processed Meat
- Raw-Cooked Meat
- Pre-Cooked Meat
- Raw Fermented Sausages
- Cured Meat
- Dried Meat
By Country
- Brazil
- Argentina
- UAE
- Egypt
- South Africa
- Nigeria
- Rest of LAMEA
Key Market Players
List of Companies Profiled in the Report:
- Dow, Inc.
- Kerry Group PLC
- Associated British Foods PLC
- Ingredion, Incorporated
- Archer Daniels Midland Company (ADM Animal Nutrition, Inc.)
- BASF SE
- Koninklijke DSM N.V.
- Foodchem International Corporation
- International Flavors & Fragrances, Inc.
- Essentia Protein Solutions
Unique Offerings from the Publisher
- Exhaustive coverage
- The highest number of Market tables and figures
- Subscription-based model available
- Guaranteed best price
- Assured post sales research support with 10% customization free
Table of Contents
Chapter 1. Market Scope & Methodology
Chapter 2. Market Overview
Chapter 3. Competition Analysis - Global
Chapter 4. LAMEA Non-Meat Ingredients Market by Ingredient
Chapter 5. LAMEA Non-Meat Ingredients Market by Meat Type
Chapter 6. LAMEA Non-Meat Ingredients Market by Product Type
Chapter 7. LAMEA Non-Meat Ingredients Market by Country
Chapter 8. Company Profiles
Companies Mentioned
- Dow, Inc.
- Kerry Group PLC
- Associated British Foods PLC
- Ingredion, Incorporated
- Archer Daniels Midland Company (ADM Animal Nutrition, Inc.)
- BASF SE
- Koninklijke DSM N.V.
- Foodchem International Corporation
- International Flavors & Fragrances, Inc.
- Essentia Protein Solutions
Methodology
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