The global Meat Tenderizing Agents market was valued at US$ 1951.8 million in 2022 and is projected to reach US$ 2288.1 million by 2029, at a CAGR of 2.3% during the forecast period. The influence of COVID-19 and the Russia-Ukraine War were considered while estimating market sizes.
Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. Tenderness can be increased by a number of processing techniques, generally referred to as tenderizing or tenderization.
This report aims to provide a comprehensive presentation of the global market for Meat Tenderizing Agents, with both quantitative and qualitative analysis, to help readers develop business/growth strategies, assess the market competitive situation, analyze their position in the current marketplace, and make informed business decisions regarding Meat Tenderizing Agents. This report contains market size and forecasts of Meat Tenderizing Agents in global, including the following market information:
- Global Meat Tenderizing Agents Market Revenue, 2018-2023, 2024-2029, ($ millions)
- Global Meat Tenderizing Agents Market Sales, 2018-2023, 2024-2029, (K MT)
- Global top five Meat Tenderizing Agents companies in 2022 (%)
Tenderizers or tenderizing agent that is in the form of naturally occurring enzymes can be added to food before cooking. Examples of enzymes used for tenderizing: papain from papaya, bromelain from pineapple and actinidin from kiwifruit.
We surveyed the Meat Tenderizing Agents manufacturers, suppliers, distributors and industry experts on this industry, involving the sales, revenue, demand, price change, product type, recent development and plan, industry trends, drivers, challenges, obstacles, and potential risks.
Total Market by Segment:
Global Meat Tenderizing Agents Market, by Type, 2018-2023, 2024-2029 ($ Millions) & (K MT)
Global Meat Tenderizing Agents Market Segment Percentages, by Type, 2022 (%)
- Protease
- Papain
- Bromelain
- Acids
- Others
- by Source
- Plant
- Fungal
- Bacterial
- Others
Global Meat Tenderizing Agents Market, by Application, 2018-2023, 2024-2029 ($ Millions) & (K MT)
Global Meat Tenderizing Agents Market Segment Percentages, by Application, 2022 (%)
- Marinades
- Ready-To-Cook Meat
- Others
Global Meat Tenderizing Agents Market, By Region and Country, 2018-2023, 2024-2029 ($ Millions) & (K MT)
Global Meat Tenderizing Agents Market Segment Percentages, By Region and Country, 2022 (%)
- North America (United States, Canada, Mexico)
- Europe (Germany, France, United Kingdom, Italy, Spain, Rest of Europe)
- Asia-Pacific (China, India, Japan, South Korea, Australia, Rest of APAC)
- The Middle East and Africa (Middle East, Africa)
- South and Central America (Brazil, Argentina, Rest of SCA)
Competitor Analysis
The report also provides analysis of leading market participants including:
- Key companies Meat Tenderizing Agents revenues in global market, 2018-2023 (Estimated), ($ millions)
- Key companies Meat Tenderizing Agents revenues share in global market, 2022 (%)
- Key companies Meat Tenderizing Agents sales in global market, 2018-2023 (Estimated), (K MT)
- Key companies Meat Tenderizing Agents sales share in global market, 2022 (%)
Further, the report presents profiles of competitors in the market, key players include:
- Enzyme Bioscience
- Specialty Enzymes And Biotechnologies
- Amano Enzyme
- Enzybel Internationa
- AB Enzymes
- National Enzyme Company
- Enzyme Solutions
Outline of Major Chapters:
Chapter 1: Introduces the definition of Meat Tenderizing Agents, market overview.
Chapter 2: Global Meat Tenderizing Agents market size in revenue and volume.
Chapter 3: Detailed analysis of Meat Tenderizing Agents manufacturers competitive landscape, price, sales and revenue market share, latest development plan, merger, and acquisition information, etc.
Chapter 4: Provides the analysis of various market segments by type, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different market segments.
Chapter 5: Provides the analysis of various market segments by application, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different downstream markets.
Chapter 6: Sales of Meat Tenderizing Agents in regional level and country level. It provides a quantitative analysis of the market size and development potential of each region and its main countries and introduces the market development, future development prospects, market space of each country in the world.
Chapter 7: Provides profiles of key players, introducing the basic situation of the main companies in the market in detail, including product sales, revenue, price, gross margin, product introduction, recent development, etc.
Chapter 8: Global Meat Tenderizing Agents capacity by region & country.
Chapter 9: Introduces the market dynamics, latest developments of the market, the driving factors and restrictive factors of the market, the challenges and risks faced by manufacturers in the industry, and the analysis of relevant policies in the industry.
Chapter 10: Analysis of industrial chain, including the upstream and downstream of the industry.
Chapter 11: The main points and conclusions of the report.
