The report “Functional Non-Meat Ingredients Market by Ingredient (Binders, Extenders & Fillers, Coloring Agents, Flavoring Agents, Salts & Preservatives), Meat Type (Beef, Pork, Mutton, Poultry), Product (Fresh Processed, Raw-Cooked, Pre-Cooked, Raw-Fermented Sausages, Cured & Dried), & by Region - Forecast to 2020”, defines and segments the functional non-meat ingredients market on the basis of ingredient, meat, product type, and region, with analyses and projections of the market size of each of these segments, (USD Million) and (KT). It also identifies the driving and restraining factors for the functional non-meat ingredients market with analyses of the trends, and opportunities.
Browse 205 market data tables and 51 figures spread through 229 pages and in-depth TOC on “Functional Non-Meat Ingredients Market - Forecast to 2020”
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Multi-functional meat processing ingredients or functional non-meat ingredients alter the characteristics and properties of the meat to provide unique characteristics or contribute in their own way to the expected properties of processed meat products. Product properties that result from incorporating these functional non-meat ingredients are likely to be altered if these ingredients are reduced or eliminated, thereby making them a crucial part of most processed meats.
Most functional non-meat ingredients have more than one role in processed meat; minute changes in their quantities can alter the properties of the products, making them an essential part of most processed meats.
The global demand for functional non-meat ingredients is on the rise, particularly in the processed meat industry. The demand is governed by the performance quality, their incorporation in food processing, and regulations imposed by international and local governments.
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The rise in the food processing and meat industries, especially in developing regions such as Asia-Pacific, Middle East, and Africa is estimated to drive the market for functional non-meat ingredients. This has resulted in increasing focus of key functional non-meat ingredients manufacturers on providing superior quality and multi-functional non-meat ingredients by incorporation of advanced technologies. This will influence the functional non-meat ingredients market size in terms of volume as well as value.
Key market players adopted new product launches, acquisitions, expansions, and agreements, collaborations & joint ventures as their preferred strategies to sustain in the market.
The market for functional non-meat ingredients is projected to reach USD 35,276.0 Million by 2020, at a CAGR of 3.7% from 2015. Asia-Pacific is estimated to be the largest market for functional non-meat ingredients in 2015. This region is projected to be the fastest-growing market, at a CAGR of 5.2% during the review period. This growth is mainly driven by the increasing food processing & storage and healthcare industries, particularly in developing countries such as India, Bangladesh, Japan, China, and the other Asian countries.
This report includes a study of marketing and development strategies, along with the product portfolio of leading companies. It includes the profiles of leading companies such as Kerry Group plc (Ireland), Ohly GmbH (Germany), E. I. du Pont de Nemours and Company (U.S.), and Prolient Meat Ingredients (U.S.). Other key companies that are active in the market include Wenda Ingredients (China), Aliseia Srl (Italy), Campus Srl (Italy), Redbrook Ingredient Services (Ireland), WIBERG GmbH (Germany), and Advanced Food Systems Inc. (U.S.).
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