Meat Tenderizing Agents Market

Global Meat Tenderizing Agents Market Overview

Meat Tenderizing Agents Market Size was valued at USD 2.19 Billion in 2023. The Meat Tenderizing Agents industry is projected to grow from USD 2.29 Billion in 2024 to USD 3.16 Billion by 2032, exhibiting a compound annual growth rate (CAGR) of 4.09% during the forecast period (2024 - 2032). Increasing demand for meat and indigestion problems like constipation owing to meat consumption are the key market drivers enhancing the market growth.

Source: Primary Research, MRFR Database, Secondary Research, and Analyst Review

Meat Tenderizing Agents Market Trends

• Increasing demand for meat is driving the market growth

The market CAGR for meat tenderizing agents is being driven by increasing demand for meat. The increasing demand for meat is a significant driving force behind the growth of the meat tenderizing market. As the population is growing, there is a rise in consumer appetite for meat products, particularly in emerging economies with a rising middle class. As a result, food processors and retailers are under pressure to meet this escalating demand and provide tender and flavorful meat cuts to meet consumer preferences. Additionally, the growing popularity of various meat-based cuisines and dining experiences has fueled the demand for tenderized meat.

From fine-dining restaurants to fast-food chains, tenderized meat is a key component of many dishes, enhancing the overall taste and texture. As a result, manufacturers invest in innovative and efficient tenderizing techniques, such as enzymes, salt & acids, and mechanical tenderization, to ensure a steady supply of quality tenderized meat products that cater to diverse culinary preferences. With the meat consumption trend showing no signs of slowing down, the meat tenderizing market is expected to continue its upward trajectory in response to the ever-increasing demand for tender and succulent meat products.

For instance, based on the Agriculture Statistics Report of 2022 by the OECD, it is projected that the availability of protein from poultry, pork, beef, and sheep meat will increase by approximately 16%, 17%, 8%, and 16%, respectively, by the year 2031. Thus, driving the Meat Tenderizing Agents' market revenue.

Meat Tenderizing Agents Market Segment Insights

Meat Tenderizing Agents Type Insights

The Meat Tenderizing Agents market segmentation, based on type, includes enzymes, salts & acids, and others. The salts & acids segment dominated the market, accounting for 31% of market revenue (0.65 billion). This was due to their natural ability to break down protein structures, effectively tenderize meat, and their widespread use in the food industry for safe and efficient meat processing. Salt & acids type is the fastest growing segment in the meat tenderizing market due to their cost-effectiveness, ease of use, and increasing consumer demand for natural and traditional meat tenderizing methods, which often utilize these common kitchen ingredients.Tampico Meat Market is a popular establishment known for its high-quality meats and diverse selection in Tampico.

Meat Tenderizing Agents Source Insights

Based on the source, the Meat Tenderizing Agents market segmentation includes plants, microorganisms and others. The plants category generated the most income (35.4%). Plant sources hold the largest market share in the meat tenderizing agent market due to the growing consumer preference for organic and natural products, which has driven the demand for plant-based enzymes and tenderizing agents. Additionally, the rising awareness of health and environmental concerns has led to a shift away from chemical-based tenderizers, further boosting the popularity of plant-derived alternatives. Microorganisms are the fastest-growing segment in the meat tenderizing market due to their eco-friendly and sustainable nature, aligning with the increasing consumer demand for environmentally conscious products. Additionally, advancements in biotechnology and research have led to the development of highly effective and specialized microbial enzymes, driving their adoption in the meat processing industry.

Meat Tenderizing Agents Form Insights

Based on form, the Meat Tenderizing Agents market segmentation includes dry and wet. The dry category generated the most income (70.4%). The dry form holds the largest market share in the meat tenderizing agent market due to its longer shelf life, ease of storage, and convenient transportation compared to liquid or fresh forms, making it a preferred choice for manufacturers and retailers. Additionally, the dry form allows for precise dosing, ensuring consistent and controlled tenderizing results, further enhancing its popularity in the industry.

Figure 1: Meat Tenderizing Agents Market, by Form, 2022 & 2032 (USD billion)

Source: MRFR Database, Primary Research, Secondary Research, and Analyst Review

Meat Tenderizing Agents Regional Insights

By region, the study provides market insights into North America, Europe, Asia-Pacific and the Rest of the World. The North American Meat Tenderizing Agents market will dominate due to the region's high meat consumption, advanced food processing industry, and strong demand for premium quality and tender meat products.

Further, the major countries studied in the market report are The US, Canada, German, France, Spain, China, the UK, Italy, Japan, India, Australia, South Korea, and Brazil.

Figure 2: MEAT TENDERIZING AGENTS MARKET SHARE BY REGION 2022 (USD Billion)

Source: Primary Research, Secondary Research, MRFR Database and Analyst Review

Europe's Meat Tenderizing Agents market accounts for the second-largest market share due to the region's diverse culinary traditions, increasing preference for premium meat products, and the growing demand for natural and organic meat tenderizing agents. Further, the German Meat Tenderizing Agents market held the largest market share, and the UK Meat Tenderizing Agents market was the fastest-growing market in the European region.

The Asia-Pacific Meat Tenderizing Agents Market is expected to grow fastest from 2023 to 2032. This is due to the region's expanding population, increasing disposable income, and a growing preference for tenderized and flavored meat products, driving increased consumption and demand. Moreover, China’s Meat Tenderizing Agents market held the largest market share, and the Indian Meat Tenderizing Agents market was the fastest-growing market in the Asia-Pacific region.

Meat Tenderizing Agents Key Market Players & Competitive Insights

Leading market players are investing heavily in research and development to expand their product lines, which will help the Meat Tenderizing Agents market grow even more. Market participants are also undertaking various strategic activities to expand their footprint, with important market developments including new product launches, contractual agreements, higher investments, mergers and acquisitions, and collaboration with other organizations. The Meat Tenderizing Agents industry must offer cost-effective items to expand and survive in a more competitive and rising market climate.

Manufacturing locally to minimize operational costs is one of the key business tactics manufacturers use in the Meat Tenderizing Agents industry to benefit clients and increase the market sector. In recent years, the Meat Tenderizing Agents industry has offered some of the most significant advantages to the food industry. Major players in the Meat Tenderizing Agents market, including McCormick & Company Inc. (US), Tampico Spice Co. Inc. (US), Enzyme Bioscience Pvt Ltd. (India), Enzybel Group (Belgium), Amano Enzyme Inc. (China), The Basque Company (US), Specialty Enzymes & Probiotics (China), Enzyme Development Corporation (US), AB Enzymes GmbH (Germany), Enzyme Solutions (US) and Others, are attempting to increase market demand by investing in research and development operations.

McCormick & Company Inc. is a renowned spice and flavor industry leader with a significant presence in the meat tenderizing market. Leveraging its extensive expertise in herbs, spices, and flavorings, the company offers a diverse range of meat tenderizing products tailored to meet consumer demands for premium meat experiences. With a focus on innovation and quality, McCormick continues to develop cutting-edge tenderizing solutions, including enzyme-based blends, marinades, and rubs, catering to various meat types and cooking styles. Their commitment to sustainability and responsible sourcing resonates with environmentally conscious consumers, further bolstering their market position. Through strategic partnerships and distribution channels, McCormick & Company Inc. has successfully expanded its reach into retail and food service sectors, cementing its position as a key player in the meat tenderizing market.

Tampico Spice Co. Inc. is a prominent player in the meat tenderizing market, manufacturing and distributing high-quality seasoning blends, spices, and marinades. With decades of experience in the food industry, Tampico Spice Co. has established a strong reputation for delivering exceptional flavor profiles that enhance the taste and tenderness of various meat products. Tenderness of various meat products. The company's comprehensive range of meat tenderizing products caters to various culinary preferences and applications, appealing to professional chefs and home cooks alike. Tampico Spice Co. prioritizes product innovation and customer satisfaction, constantly refining its formulations to meet changing market trends and consumer demands. Through its commitment to consistency, reliability, and a customer-centric approach, Tampico Spice Co. Inc. has positioned itself as a trusted partner for businesses in the meat.

tenderizing market, ensuring flavorful and tender meat experiences for consumers worldwide.

Key Companies in the Meat Tenderizing Agents market include.

• McCormick & Company Inc. (US)
• Tampico Spice Co. Inc. (US)
• Enzyme Bioscience Pvt Ltd. (India)
• Enzybel Group (Belgium)
• Amano Enzyme Inc. (China)
• The Basque Company (US)
• Specialty Enzymes & Probiotics (China)
• Enzyme Development Corporation (US)
• AB Enzymes GmbH (Germany)
• Enzyme Solutions (US)
• Giellepi

Meat Tenderizing Agents Industry Developments

October 2020: Giellepi has recently introduced Bromeyal®, their exclusive bromelain ingredient. This innovative plant-derived enzyme offers a range of health benefits without relying on enteric-coating technologies.

July 2019: DSM, a science-based company, and Avril, a French agro-industrial conglomerate, have joined forces with Enzyme Development Corporation (EDC) in a collaborative effort to benefit customers. EDC is renowned for its expertise in enzyme development.

Meat Tenderizing Agents Market Segmentation

Meat Tenderizing Agents Type Outlook

• Enzymes
• Salts & Acids
• Others

Meat Tenderizing Agents Source Outlook

• Plants
• Microorganisms
• Others

Meat Tenderizing Agents Source Outlook

• Dry
• Liquid

Meat Tenderizing Agents Regional Outlook

• North America
  • US
  • Canada

• Europe
  • Germany
  • France
  • UK
  • Italy
  • Spain
  • Rest of Europe

• Asia-Pacific
  • China
  • Japan
  • India
  • Australia
  • South Korea
  • Australia
  • Rest of Asia-Pacific

• Rest of the World
  • Middle East
  • Africa
  • Latin America

Meat Tenderizing Agents Market Segmentation

Meat Tenderizing Agents Type Outlook (USD Billion, 2018-2032)

• Enzymes

• Salts & Acids

• Others

Meat Tenderizing Agents Source Outlook (USD Billion, 2018-2032)

• Plants

• Microorganisms

• Others

Meat Tenderizing Agents Form Outlook (USD Billion, 2018-2032)

• Dry

• Liquid

Meat Tenderizing Agents Regional Outlook (USD Billion, 2018-2032)

• North America Outlook (USD Billion, 2018-2032)

  • North America Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • North America Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • North America Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • US Outlook (USD Billion, 2018-2032)

  • US Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • US Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • US Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • CANADA Outlook (USD Billion, 2018-2032)

  • Canada Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • Canada Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • Canada Meat Tenderizing Agents by Form

    • Dry

    • Liquid

• Europe Outlook (USD Billion, 2018-2032)

  • Europe Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • Europe Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • Europe Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • Germany Outlook (USD Billion, 2018-2032)

  • Germany Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • Germany Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • Germany Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • France Outlook (USD Billion, 2018-2032)

  • France Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • France Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • France Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • UK Outlook (USD Billion, 2018-2032)

  • UK Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • UK Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • UK Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • ITALY Outlook (USD Billion, 2018-2032)

  • ITALY Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • ITALY Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • ITALY Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • SPAIN Outlook (USD Billion, 2018-2032)

  • Spain Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • Spain Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • Spain Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • Rest Of Europe Outlook (USD Billion, 2018-2032)

  • Rest of Europe Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • Rest of Europe Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • Rest of Europe Meat Tenderizing Agents by Form

    • Dry

    • Liquid

• Asia-Pacific Outlook (USD Billion, 2018-2032)

  • Asia-Pacific Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • Asia-Pacific Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • Asia-Pacific Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • China Outlook (USD Billion, 2018-2032)

  • China Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • China Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • China Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • Japan Outlook (USD Billion, 2018-2032)

  • Japan Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • Japan Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • Japan Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • India Outlook (USD Billion, 2018-2032)

  • India Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • India Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • India Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • Australia Outlook (USD Billion, 2018-2032)

  • Australia Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • Australia Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • Australia Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • Rest of Asia-Pacific Outlook (USD Billion, 2018-2032)

  • Rest of Asia-Pacific Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • Rest of Asia-Pacific Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • Rest of Asia-Pacific Meat Tenderizing Agents by Form

    • Dry

    • Liquid

• Rest of the World Outlook (USD Billion, 2018-2032)

  • Rest of the World Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • Rest of the World Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • Rest of the World Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • Middle East Outlook (USD Billion, 2018-2032)

  • Middle East Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • Middle East Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • Middle East Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • Africa Outlook (USD Billion, 2018-2032)

  • Africa Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • Africa Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • Africa Meat Tenderizing Agents by Form

    • Dry

    • Liquid

  • Latin America Outlook (USD Billion, 2018-2032)

  • Latin America Meat Tenderizing Agents by Type

    • Enzymes

    • Salts & Acids

    • Others

  • Latin America Meat Tenderizing Agents by Source

    • Plants

    • Microorganisms

    • Others

  • Latin America Meat Tenderizing Agents by Form

    • Dry

    • Liquid