In
the meat processing industry wide range of non-meat origin products
are used as additives, property enhancers, and binders in meat and
animal fats. These materials are termed as non-meat ingredients.
Majority of the non-meat ingredients impact the properties of the
processed meat and are termed as functional non-meat ingredients.
Functional non-meat ingredients generally alter the taste, texture,
flavor, preservation, appearance, and water binding properties of the
main components. Functional non-meat ingredients are extracted from
several sources; they can be from either plant or animal origin or
they may be chemical substances. Food industry is the major end use
segment for non-meat ingredients hence these substance needs to be
safe for consumption in accordance to the laws issued by the
international and local food legislative bodies.
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The
market for functional non-meat ingredients can be segmented by
ingredients, by meat type and products such as binders, extenders &
fillers, coloring agents, flavoring agents and salts &
preservatives. The most important ingredients used in the meat
processing industry are salts & preservation owing to their
improved taste and enhanced storage & preservative properties.
Some of the functional non-meat ingredients are used to extend or
increase the volume of the products, such as fillers and extenders
and thus they are used in large amount. However, ingredients such as
salt & preservation, coloring agents and flavoring agents
pertains one or many properties to the products and are thus used in
minimal proportions.
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Functional
non-meat ingredients are widely used for the processing of beef,
pork, mutton, poultry and animal fats. Robust growth of the meat
processing industry is expected to drive the demand for functional
non-meat ingredients. Growing urbanization and high influence of
western culture in terms of food habits in emerging regions such as
Asia Pacific and Latin America are paving the way for the rising
acceptance of processed meat and ready-to-eat meals. These factors
sum up to enhanced demand for functional non-meat ingredients in
order to prepare fresh processed, raw-cooked, pre-cooked,
raw-fermented, sausages, and cured & dried meat. Market demand
for functional non-meat ingredients is high and saturated in mature
economies such as North America and Europe owing to the increasing
popularity of processed meat. However, the demand in emerging
economies such China, India, Brazil, Chile, Malaysia, and Indonesia
is expected to increase steadily owing to robust consumption of
processed meat such as canned fish, canned meat and sausages in the
region. Asia Pacific is expected to dominate the demand for
functional non-meat ingredients. The high demand in Asia Pacific
reflects incorporation of advanced meat processing technologies, and
improving purchasing power backed by economic development in the
region. The strong market demand is anticipated to account for
increase in the marketing and branding of different varieties of
processed meat products and vice versa.
The
rising demand for processed meat is anticipated to augment the
production of functional non-meat ingredients. Some of the major
players in the functional non-meat ingredients market are E. I. Du
Pont De Nemours and Company, Associated British Foods PLC, Kerry
Group PLC, Wiberg GmbH, Campus SRL, Proliant Meat Ingredients and
Wenda Ingredients among others.
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