Market Overview

The Global Meat Tenderizing Agents Market was valued at USD 1767.23 Million in 2022 and is projected to reach USD 1841.45 million by 2030, growing at a CAGR of 4.2% from 2023 to 2030.

Tenderizing agents are substances that degrade the meat's collagen, making it easier to mastic. More than anything else, the tenderness of the muscle determines the value and quality of flesh. Enzymes, ions, and acids make up the bulk of meat tenderizers. Acids are rarely utilized as meat tenderizers, whereas enzymes dominate the market.

 Meat tenderizers contain compounds that degrade the meat's collagen. This transforms the flesh tender. In determining the quality of meat and how it should be prepared, tenderness is essential. Typically, meat is tenderized with acids, sodium, and enzymes. Enzymes have a larger market share than meat tenderization acids. Increased demand for prepared or chilled meat is driving market growth. A rise in the amount of money spent per person and a shift in consumer purchasing patterns are also significant contributors to the expansion of the meat products industry and, consequently, to the increase in demand for meat tenderizers.

The fat, connective tissue, and fiber content of meat all influence its tenderness. There are a number of mechanical and chemical methods for tenderizing meat, but enzymes are the most efficient. Enzymes are used to tenderize meat more frequently than acids. Enzymes break down the collagen and fiber in meat. This produces meat that is more tender, milder, and simpler to swallow. It is possible to treat pharyngitis and edema using the enzymes Papain and Bromelain.

 The tenderization process softens and reduces the toughness of flesh by breaking down collagen molecules. Because tender meat is easier to metabolize, tenderness influences the quality of the meat. This improves the meat's flavor. The proportions of muscle, connective tissue, and fat determine the tenderness of meat. There are many mechanical and chemical techniques for tenderizing meat, but enzymes are the most efficient. In the food industry, acids are utilized less often than enzymes to tenderize meat. Enzymes degrade collagen and meat fibers, rendering meat softer, milder, and simpler to ingest.

 Additionally, cardiovascular and blood vessel disorders can be treated with protease. Due to their thermal resistance, papain and bromelain are the most popular extracts of animal flesh. The market for meat tenderizers is primarily fueled by the increasing demand for meat and the expansion of meat processing businesses.

Tenderizers tenderize meat by degrading the collagen in its tissues. Meat's tenderness has a significant impact on its quality and preparation. Meat is typically tenderized with enzymes, sodium, and acids. Enzymes have a larger market share than meat tenderization acids. The expansion of the market is primarily due to the growing demand for processed or chilled meat. The growth of the meat products industry and, by extension, the market for meat tenderizers is also impacted by an increase in per capita spending and a shift in consumers' purchasing preferences.

Inflammation and irritation of the pharynx can also be treated with enzymes such as Papain and Bromelain. Additionally, cardiovascular and blood vessel disorders can be treated with protease. The two most prevalent flesh extracts, papain and bromelain, are derived from papaya and pineapple, respectively. Rising meat consumption and the expansion of the meat processing industry are the primary forces driving the global meat tenderizers market.

 Contrive Datum Insights has recently added the Meat Tenderizing Agents Market to its extensive database, which assists companies in shaping their futures by making informed business decisions. It provides a thorough analysis of a vast array of business topics, such as global market trends, new technological developments, market size, market share, and new ideas. In addition, these analytical data were compiled using primary and secondary research methods. In addition, a group of market specialists shed light on the market's stable and dynamic segments.

The global increase in the consumption of meat and meat products is the most important factor driving the growth of the meat tenderizers market. Population expansion has the greatest impact on the market for meat tenderizers. Between 2021 and 2028, the demand for meat tenderizers will rise because people in developing nations will have more disposable income, their spending patterns will rapidly shift, especially among the working population, and urbanization will accelerate. The growing demand for natural, protein-rich foods, such as meat, is one of the most significant factors driving the global meat tenderizing agent market. In addition to increased demand for processed and chilled meat products, the market for meat tenderizing agents is expanding as the food processing industry grows.

However, stringent regulations regarding quality standards and plain labeling are likely to hinder the expansion of the market for meat tenderizing agents. In addition, the increasing prevalence of animal maladies may impede market growth.

Due to the growing demand for processed and frozen meat products, as well as the high demand for both fresh and processed meat products, the market for meat tenderizing agents will experience new opportunities between 2021 and 2028.

Significant Market Dynamics

Market Drivers

1. The market for Meat Tenderizing Agents is expanding due to increasing meat demand.

Increasing meat consumption is propelling market expansion as a result of the worldwide increase in protein demand and disposable income. Due to a greater demand for protein, people consume more flesh than ever before. Based on the Agriculture Prospective 2020-2029 between 2020 and 2029, the Organization for Economic Co-operation and Development - Food and Agriculture Organization (OECD-FAO) projects a 12% increase in global meat consumption. In addition, research conducted by The World Counts indicates that by 2050, global meat consumption will range between 460 and 570 million tonnes. Consequently, meat and livestock-related product consumption rises. According to Statista, the volume of global meat production rose from 317.2 million metric tonnes in 2016 to approximately 328 million metric tonnes in 2020. Consequently, meat demand is a crucial component driving the market for meat tenderizing agents.

2. Due to meat consumption, digestive issues such as constipation are expanding the market for flesh tenderizing agents.

According to the National Center for Biotechnology Information, between sixty and seventy million Americans suffered from a digestive disorder in 2010. Meat is more difficult to digest than other nutrients, so it takes longer to digest. This means that the stomach will expand for a prolonged period of time, causing the lower oesophageal sphincter to experience increased pressure. (LES). The longer the LES is stretched, the greater the likelihood that certain stomach contents will ascend into the oesophagus. The fibers of mallet-tenderized meat are weakened, making it simpler to chew and digest. Consequently, indigestion issues are a major factor propelling the Meat Tenderizing Agents Market.

Market Challenges

The expansion of the Global Meat Tenderizing industry is hampered by allergic reactions to meat tenderizer.

Particularly papain-based meat tenderizers induce allergic reactions. By boosting immunoglobulins, papain causes occupational asthma. Even a small quantity of the allergenic food may induce symptoms such as bloating, hives, and airway dilation. In certain individuals, an allergy to meat-tenderizing enzymes can cause severe symptoms or even a life-threatening anaphylactic reaction. According to the Asthma and Allergy Foundation of America, anaphylaxis, a potentially fatal allergic reaction, is prevalent in the United States. It affects approximately 1 in 50 Americans. Many believe that the rate is higher. Probability is likely closer to 1 in 20. Consequently, allergic reactions caused by meat tenderizers are a significant obstacle for the Meat Tenderizing Agents Market.

Opportunities

• Demand rises for processed and frozen meat from livestock
  

During the forecast period, the increasing demand for processed and frozen meat products, as well as high meat consumption and high demand for processed meat products, will generate new opportunities for the meat tenderizing agent market.

• Growing disposable income per capita and changing consumption

Key Market updates:

• In October 2020, Giellepi announced the launch of its proprietary bromelain ingredient, Bromeyal®, a newly developed plant-derived enzyme that provides all the health benefits without using enteric-coating technologies.
• In July 2019, DSM, a worldwide science-based firm, and Avril, an international French agro-industrial conglomerate, announced cooperation with Enzyme Development Corporation with the goal of the customer being the big winner. EDC is a company that develops enzymes.

Market Segmentation

By Type

The meat tenderizing agent market has been segmented by type into enzymes, ions, acids, and others. Enzymes have been further classified as papain, bromelain, protease, and others.

By Source

Based on source, the market for meat tenderizing agents has been divided into plant, fungal, bacterial, and other categories.

By Form

On the basis of form, the market for meat tenderizing agents has been divided into powder and liquid segments.

By Application

The end-use segment of meat tenderizing agents has been segmented into ready-to-cook meat, marinades, and other applications.

Regional Insights:

North America is likely to dominate the global market for meat tenderizers. The market in this region is driven by growing meat consumption and growing demand for processed meat.
Europe is the second largest market and is expected to develop steadily over the forecast period. Advances in the food processing sector, demand for meat, and rising per capita income make Asia Pacific the fastest-growing market. The major country markets in this region are India, China, Australia, and New Zealand.

Geographically, the global Meat Tenderizing Agents market has been analyzed in various regions such as North America, Europe, Asia-Pacific, Latin America, the Middle East, and India. The global region is dominating this market in the upcoming future.

Scope of Report

Report Attribute	Details
Study Period	2017-2030
Base Year	2022
Estimated year	2023
Forecast period	2023-2030
Historic Period	2017-2022
Units	Value (USD Billion)
Growth Rate	CAGR of 4.2% from 2023 to 2030
By Type	Protease Papain Bromelain Acids Others
By Source	Plant Fungal Bacterial Others
By Form	Liquid Powder
By Application	Marinades Ready-To-Cook Meat Others
By Companies	McCormick & Company Inc. (US) Tampico Spice Co. Inc. (US) Enzyme Bioscience Private Limited (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) Specialty Enzymes & Probiotics, LFI (UK) Ltd Mitushi Biopharma  PHOSET FOODS PVT LTD MAK WOOD, INC. RAJVI ENTERPRISE
Regional Scope	North America Europe Asia-Pacific The Middle East & Africa Latin America
Reasons to Purchase this Report and Customization Scope	6-month post-sale analyst assistance. 10% Free Customization and 15 Company Profiles in addition to the ones specified

Key vendors

1. McCormick & Company Inc. (US)

McCormick & Company, Incorporated (NYSE: MKC) is a global pioneer in flavouring and one of the most well-known and respected companies in its field. McCormick has been in business for over 130 years, manufacturing, marketing, and distributing spices, seasoning blends, condiments, and other flavorful products to the entire food industry, including retail stores, food manufacturers, and foodservice establishments. McCormick develops flavors for numerous applications, including beverages, nibbles, dairy, bakery/candy, savoury, performance nutrition, and health.

The McCormick brand is a trusted source of flavor in countless kitchens around the world, including residences and restaurants. Partnerships with farmers and suppliers from around the globe enable them to provide consistently delicious, high-quality spices year after year.

2. Enzybel Group (Belgium)

Enzybel International, Blue Star Chemicals, and Enzybel Asia Pacific have spent decades developing enzymes derived from plants. While expanding the knowledge in this area, they use their growing expertise to enhance the products which they offer to customers.

Their specialities include Enzymes, Bromelain, Papain, Ficin, Protease, plant derived enzyme, animal derived enzyme, Horseradish peroxidase, Pancreatin, Chymotrypsin, Trypsin, Trypsin/Chymotrypsin Mixture, Cristalase®, Cristalfoam®, Performase®, Xtrase®, and Applicase®

3. Amano Enzyme Inc. (China)

Founded in 1899, the company is now honoured to be the world's leading manufacturer of specialty enzymes and the largest in Japan. In addition, they prioritize both traditional (non-GMO) and modern biotechnology as part of dedication to a happier, healthier world.

4. AB Enzymes GmbH (Germany)

AB Enzymes is a biotechnology corporation that specializes in enzymes and their applications. The company is a subsidiary of Associated British Foods and has a global presence. Their offices are located in the United States, Brazil, China, Germany, Finland, and Singapore. Their products include enzymes for animal feed, cellulose & paper, textiles, and laundry detergents.

5. Enzyme Development Corporation

Founded in 1953, Enzyme Development Corporation is a biotechnology company specializing in enzyme and food processing, animal feed, nutritional developments, brewing and distilling. The headquarter of company is in New York city.

Market key players

• McCormick & Company Inc. (US)
• Tampico Spice Co. Inc. (US)
• Enzyme Bioscience Private Limited (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)
• Specialty Enzymes & Probiotics, LFI (UK) Ltd
• Mitushi Biopharma 
• PHOSET FOODS PVT LTD
• MAK WOOD, INC.
• RAJVI ENTERPRISE

Major Market Segments Covered 

On the Basis of Type:

• Protease
• Papain
• Bromelain
• Acids
• Others

By Source

• Plant
• Fungal
• Bacterial
• Others

By Form

• Liquid
• Powder

On the Basis of Application:

• Marinades
• Ready-To-Cook Meat
• Others

By region 

• North America
• US
• Canada
• Mexico
• Rest of North America
• Europe
• Germany
• France
• Italy
• Spain
• UK
• Nordic Countries
• Denmark
• Finland
• Iceland
• Sweden
• Norway
• Benelux Union
• Belgium
• The Netherlands
• Luxembourg
• Rest of Europe
• Asia-Pacific
• Japan
• China
• India
• Australia
• South Korea
• Southeast Asia
• Indonesia
• Thailand
• Malaysia
• Singapore
• Rest of Southeast Asia
• Rest of Asia-Pacific
• The Middle East & Africa
• Saudi Arabia
• UAE
• Egypt
• South Africa
• Rest of the Middle East & Africa
• Latin America
• Brazil
• Argentina
• Rest of Latin America

Conclusion: 

       Rising meat consumption and the expansion of the meat processing industry are the primary factors driving the global meat tenderizers market. Conceive Datum Insights has recently added the Meat Tenderizing Agents Market to its extensive database, which assists organizations in shaping their futures by making informed business decisions. The market for pork tenderizers is projected to grow at a CAGR of 4.60 percent between 2021 and 2028, reaching $2.72 billion by 2028. The most important factor driving the expansion of the meat tenderizers market is the global increase in meat and meat product consumption. However, stringent regulations regarding quality standards and plain labeling are likely to impede the growth of the market for meat tenderizing agents. Moreover, the increasing prevalence of animal maladies may impede market expansion. Increasing meat consumption is driving market expansion as a result of a rise in protein demand and disposable income across the globe. Consequently, meat demand is a key factor propelling the meat tenderizing agent market.