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Meat Tenderizer Enzymes Market – Comprehensive Study on COVID19 Impact Analysis And Forecast by Top Performing Regions, Product Types And Growth Rate



The prime objective of the market report is to provide a synopsis of theoretical structure and rational approach of the Meat Tenderizer Enzymes Market, which additionally comprises the future market potential and in-depth knowledge of the statistics implicated in the development of the respective market. The Meat Tenderizer Enzymes Market is estimated to elevate at a substantial rate in the foreseeable future. The market analysts predict that the Meat Tenderizer Enzymes Market size will rise from 2.1 Bn in 2022 to 2.9 Bn by the year 2030, at an approximate CAGR of 4.3%. The base year considered for the study is 2020, and the market size is projected from 2022 to 2030. The comprehensive market knowledge approach even outs the criterion of the assessment findings that offers greater opportunities for the customers to put their best efforts.

The global meat tenderizer enzymes market in 2020 is estimated for more than US$ 2.1 Bn and expected to reach a value of US$ 2.9 Bn by 2028 with a significant CAGR of 4.3%. 

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Meat Tenderizer Enzymes Introduction

There has been an accelerated elevation in consumption of meat and meat products all around the world. Meat tenderising is an essential process in meat processing and is a gauge of meat quality. Meat tenderising is the procedure which tones down or softens the meat and eliminates its hardness by breaking down the meat collagen. Tenderness checks and decides the quality of meat by ease in chewing making the meat more appetising. The tenderness of meat relies on factors like the measure of connective tissue, fat and meat grain.

The meat can be tenderized using various chemical and mechanical techniques, although using various acids and enzymes is more preferred. Commercially some acids are used on a smaller scale whereas enzymes are used on a larger scale as meat tenderizing agents.

Enzymes as meat tenderizing agents work by breaking down the meat muscle fibers and the collagen thus making meat softer, tender, and appetizing to eat. Bromelain extracted from pineapple and papain extracted from papaya plants are two most prominent meat tenderizing agents used in the global market.

Another good meat tendering agent which is majorly appearing nowadays is an enzyme known as Actinidin which is obtained from kiwifruit. With the rising demand for meat as well as processed meat products, the global meat tenderizer enzymes market is projected to grow in a positive manner over the forecast period.

Meat Tenderizer Enzymes Market Dynamics

One of the major drivers that is boosting the growth of the global meat tenderizer enzymes market is the rapidly rising demand of meat and processed meat products all around the globe. Other than that, the variation in the consumption habits of the masses, particularly of the working population due to the hectic routine as well as escalating disposable income are other major factors that are estimated to propel the growth of the global meat tenderizer enzymes market in the forthcoming future.

In addition to that, population across the world are getting more health and diet conscious in the present day world, which is further increasing the demand of natural protein rich food like meat, which in turn is elevating the demand of meat tenderizer enzymes in the market, thereby supporting the growth of the global meat tenderizer enzymes market.

Noticeably, the two most tenderizing agents which are getting most popular, at present, are Papain that is extracted from papaya and bromelain extraction from pineapple, which happens to rice in proteins and is good for health.

By the same token, Vinegar or Wines are also used as meat tenderizing agents in order to marinate the meat as well as add some flavor. Owing to huge demand of meat, processed meat products and frozen meat as well as other major driving factors, the global meat tenderizer enzymes market is projected to grow expeditiously in the coming years.

Meat Tenderizer Enzymes Market Segmentation

The global meat tenderizer enzymes market is segmented on the basis of product type, application, end user, and by region.

By Product Type

  •   Papain
  •   Bromelain
  •   Ficin
  •   Others

 By Application

  •   Beef
  •   Pork
  •   Poultry
  •   Sea Food

By End User

  •   Commercial
  •   Residential

By Sales Channel

  •   Grocery Stores
  •   Hypermarket & Super Market
  •   Convenience Stores
  •   Online Sales Channels

By Region

  •   North America (U.S., Canada)
  •   Latin America (Brazil, Mexico, Argentina, Rest of Latin America)
  •   Europe (U.K., Germany, Italy, France, Spain, Russia, Poland, BENELUX, NORDIC)
  •   Asia Pacific (China, India, Japan, Australia and New Zealand, South Korea, ASEAN, Rest of Asia)
  •   Middle East (GCC Countries, Israel, Oman, Rest of Middle East)
  •   Africa (South Africa, Egypt, North Africa, Rest of Africa)

Meat Tenderizer Enzymes Market Key Players

Some of the key participating players in the meat tenderizer enzymes market are Senthil group of industries, McCormick & Company Inc., ENZYBEL GROUP, Enzyme Bioscience Private Limited, Enzyme Development Corporation, Mak Wood Inx, Phoset Foods Pvt. Ltd, LFI (UK) Ltd, Fuji Foods Corporation and others.

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