Global Plant-Based Pork Market Overview, 2024-29

Plant-based pork is a new player in the global meat market, offering a meat-like experience for those seeking a more sustainable, ethical, or health-conscious option. Made entirely from plant-based ingredients, these innovative products are creating a stir on dinner plates around the world. Unlike traditional pork production, plant-based alternatives require no animal farming, potentially reducing environmental impact and aligning with growing concerns about animal welfare. This market caters to a diverse range of consumers. Flexitarians, those who primarily eat a plant-based diet but occasionally enjoy meat, may find plant-based pork a delicious substitute. Vegetarians and vegans seeking plant-based alternatives to familiar flavors can also benefit from these products. Manufacturers use a combination of plant-based ingredients like pea protein, soy, wheat gluten, and others, along with innovative processing techniques, to create products that mimic the texture, flavor, and even the sizzle of real pork. As the taste and texture continue to improve, plant-based pork is becoming a more attractive option for even meat-loving consumers curious about exploring plant-based alternatives. This global phenomenon is particularly interesting in regions where pork consumption is traditionally high. Here, plant-based pork offers a way for consumers to enjoy familiar flavors while potentially reducing their environmental footprint and aligning with evolving values. The report, titled, "Global Plant-Based Pork Market Outlook, 2029," published by Bonafide Research, states that the market is projected to grow rapidly at a CAGR of 13 % over the forecast period. People are becoming increasingly aware of the environmental impact of traditional meat production, including the resources used to raise pigs and the greenhouse gases emitted. This is leading consumers, particularly in developed regions, to explore alternative protein sources like plant-based pork, which has the potential for a smaller environmental footprint. Another key driver is the growing focus on animal welfare. Concerns about the ethics of factory farming are prompting some consumers, especially across Asia and Europe, to seek out plant-based alternatives that avoid animal products altogether. Additionally, health considerations are playing a role. Some plant-based pork products may be lower in fat or cholesterol compared to traditional pork, appealing to those seeking healthier options, prevalent in regions with rising health consciousness. However, the plant-based pork market also faces some challenges. Cost remains a hurdle, as plant-based alternatives can sometimes be more expensive than traditional pork. This price gap can be particularly significant in regions with lower average incomes. Additionally, some consumers may be skeptical about the taste and texture of plant-based products, especially those who haven't tried them before. Another challenge lies in consumer perception. While some consumers are actively seeking plant-based options, others may associate plant-based meat with being less satisfying than traditional pork.

Looking at product types, the market offers a variety of options to cater to different meal preferences. Burger patties are a popular choice, mimicking the familiar taste and texture of traditional pork burgers. These can be used in classic dishes like burgers or experimented with in creative vegetarian alternatives. Crumbles and grounds offer versatility for various meals. They can be used in familiar dishes like tacos or pasta sauces, or even crumbled over salads for a protein boost. Sausages provide another familiar format, perfect for breakfast dishes, grilling, or adding to veggie hot dogs. This variety ensures there's a plant-based pork option for various culinary applications. The market is also segmented by the primary protein source used to create the plant-based pork. Soy has been a dominant player, offering a good source of protein and a familiar base for many plant-based products. However, the market is seeing a rise in alternative protein sources like wheat, canola, and pea. This caters to consumers with specific dietary needs or preferences, such as those seeking gluten-free options or those looking for pea protein's potential health benefits. Additionally, the "Others" category allows for innovation using other plant sources like lentils, chickpeas, or even mushrooms. Supermarkets and hypermarkets are the dominant players, offering the widest reach and convenience for consumers. These stores typically dedicate shelf space in the vegetarian or frozen food sections to stock plant-based pork products like burgers, sausages, and ground "meat." While supermarkets offer a one-stop shop for groceries, specialty stores dedicated to plant-based and vegan products are also gaining traction. These stores provide a curated selection of plant-based alternatives, allowing consumers to explore a wider variety of plant-based pork options and brands. Online retailers are another growing distribution channel, particularly in regions with strong e-commerce ecosystems. This allows consumers to conveniently order plant-based pork products directly from their computers or phones, with options for home delivery or pick-up in store. This can be especially beneficial for those in remote areas or with limited access to physical stores carrying plant-based products. Looking beyond traditional retailers, food service channels are playing an increasingly important role. Restaurants and cafes are adding plant-based pork options to their menus, catering to a growing demand from flexitarians and vegetarians seeking meat-alternative dishes. Fast food chains are also starting to experiment with plant-based options, potentially making plant-based pork more accessible to a wider audience. Finally, wholesale distribution channels play a crucial role in getting plant-based pork products to restaurants, cafes, and other food service establishments. Wholesalers bulk-purchase ingredients and products from manufacturers and then distribute them to these businesses, ensuring a steady supply for preparing plant-based pork dishes. In regions like North America and parts of South America, there's a strong tradition of grilling and barbecuing, influencing the popularity of specific cuts like steaks, burgers, and ribs. Here, plant-based pork is often seen as a centerpiece for celebratory meals and gatherings. In contrast, East Asian cultures often favor cuts with more marbling, which translates to a richer flavor and fattier texture. Offal, which refers to organ meats like liver and tripe, is also more widely consumed in Asia, reflecting a different perspective on utilizing the entire animal. European cultures showcase a rich history of meat processing, resulting in a wider variety of sausages, cured meats, and other prepared plant-based pork products. From salami in Italy to prosciutto in Spain, these delicacies are often central to regional cuisines and enjoyed as part of charcuterie boards or antipasti platters. Religious beliefs also play a role in shaping plant-based pork consumption. In regions with large Hindu populations, such as parts of South Asia, plant-based pork consumption is generally lower due to the religious significance of cows. Here, alternative protein sources like lamb or goat might be preferred. Unlike traditional pork with established regulations, plant-based alternatives require clear guidelines to ensure consumer trust and fair competition. A key focus for regulators around the world is ensuring clear labeling. This means avoiding terms or descriptions that mislead consumers about the content of plant-based pork products. For example, some regions are debating whether plant-based products can use terms like "sausage" or "bacon" typically associated with traditional pork. Another area of regulatory focus is ensuring fair competition. In some regions, traditional meat producers have lobbied for restrictions on how plant-based products can be marketed or labeled. Regulatory bodies are working to create a level playing field that allows both traditional pork and plant-based alternatives to compete fairly based on their own merits. While specific regulations are still under development, certifications are emerging as a way for plant-based pork producers to differentiate their products. Some certifications focus on specific aspects of production, such as using Non-GMO ingredients or allergen-free processes. These certifications can be valuable tools for companies to highlight the qualities that matter most to their target consumers. For example, a company emphasizing health benefits may seek certification for using whole food ingredients, while one focused on sustainability might pursue certification for using eco-friendly production methods. Major companies: Impossible Foods Inc., Beyond Meat, Inc., Redefine Meat Ltd., Maple Leaf Foods Inc., Kellogg Company, Unilever PLC, VBites Foods Ltd, Conagra, Inc., Sunfed, and Simple Foods Inc., Cargill, Inc., Smithfield Foods, MorningStar Farms, Archer Daniels Midland Company, Symrise, Roquette Frères S.A., Tyson Foods, Inc., Sotexpro SA, Crown Soya Protein Group, Puris Proteins, LLC, Ingredion Inc, Beneo GmbH, Glanbia plc, Fuji Oil Co., Ltd. Considered in this report • Geography: Global • Historical year: 2018 • Base year: 2023 • Estimated year: 2024 • Forecast year: 2029 Aspects covered in this report • Global plant-based pork market with its value and forecast along with its segments • Region-wise plant-based pork market analysis • Various divers and challenges • On-going trends and developments • Five force models • Top profiled companies • Strategic recommendation Regions covered in the report • North America • Europe • South America • Asia-Pacific • Middle-East & Africa Product of plant-based pork in the report • Burger Patty • Crumbles & Grounds • Sausages Source of plant-based pork in the report • Soy-based • Wheat-based • Canola-based • Pea-based • Others Distribution Channel of plant-based pork in the report • Hypermarket/Supermarket • Convenience Stores • Specialty Stores • Online Retailing • Others The approach of the report: This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and listing out the companies that are present in the market. The secondary research consists of third party sources such as press releases, annual report of companies, analyzing the government generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducted trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers in regional aspects, tier aspects, age group, and gender. Once we have primary data with us we have started verifying the details obtained from secondary sources. Intended audience This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to plant-based pork industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry. Please get in touch with our sales team to find out more. Keywords: Global, North America, South, America, Europe, Middle East, Africa, Asia, Asia-Pacific, Traditional Pork, Meat, Plant-based Pork, Protein, Alternative, Health, Sustainable, Environmental, Ethical. FAQ: . Who are the key target consumers for plant-based pork products?

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Manmayi Raval

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A: Vegans, vegetarians, flexitarians seeking meat alternatives, and consumers with allergies or religious restrictions on pork consumption. 2. How is the plant-based pork market segmented by product type? A: The market is segmented by product types like sausages, ground "pork", pulled "pork", bacon, and schnitzel, catering to various culinary applications.

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3. What are the primary sources of protein used in plant-based pork alternatives? A: Soy protein, pea protein, wheat gluten, and mycoprotein (fungus-derived) are commonly used protein sources. 4. How does the taste and texture of plant-based pork compare to traditional pork? A: Advancements in plant-based meat technology are leading to more realistic pork substitutes in terms of taste and texture, attracting a wider consumer base. 5. What are the key challenges facing the global plant-based pork market? A: Pricing competitiveness with traditional pork and consumer perception regarding taste and nutritional value are key challenges to overcome.