Global Size By Type, By Application, By Material, By Geographic Scope And Forecast

Cured Meat Market Size And Forecast

Cured Meat Market size was valued at USD 20.2 Billion in 2023 and is estimated to reach USD 30.2 Billion by 2031, growing at a CAGR of 4.5% from 2024 to 2031.

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Global Cured Meat Market Drivers

The market drivers for the Cured Meat Market can be influenced by various factors. These may include:

• Growing Customer Demand for Convenient and Ready-to-Eat Foods: As lives get busier, there is a growing need for quick and easy food options. Popular options include cured meats like salami, ham, and sausages.
• Growing Adoption of Diets High in Protein: Because cured meats are frequently high in protein, customers who follow high-protein diets for health, fitness, or weight control may find them appealing.
• Cultural and Culinary Trends: Demand is driven by the popularity of cured meat-based cuisines, such as Mediterranean, Spanish, and Italian diets. Furthermore, the market’s expansion is aided by culinary trends that highlight artisanal and gourmet goods.
• Foodservice Industry Growth: As restaurants, cafes, and catering services proliferate, so does the need for cured meats for use in a variety of recipes and charcuterie boards.
• Advances in Packaging and Preservation: Curried meats have a longer shelf life thanks to advances in packaging technology and preservation techniques, which makes them more appealing to retailers and customers
• Increasing Disposable Income: Consumers are able to spend more on premium and specialized food items, such as premium cured meats, because to rising disposable incomes, especially in emerging economies.
• Growing Snacking Trend: The demand for cured meat products like jerky and beef sticks is increased by the trend toward snacking, especially for healthy and high-protein snacks.
• Trade and Globalization: As a result of increased trade worldwide and the accessibility of imported cured meat products, consumers have access to a greater range of options, which propels market expansion.
• Health and Nutritional Benefits: Although cured meats are linked to some health risks, the availability of nitrate-free and lower-sodium alternatives draws in consumers who are concerned about their health, which promotes market expansion.
• Marketing and Branding Strategies: Promoting legacy and authenticity are only a couple of the effective marketing and branding techniques that help draw customers to certain cured meat products.

Global Cured Meat Market Restraints

Several factors can act as restraints or challenges for the Cured Meat Market. These may include:

• Health Concerns: People may be discouraged from purchasing cured meats if they are more aware of the health hazards connected to eating processed meats, including high sodium intake, cancer, and heart disease. The demand for cured meat products may decline as a result of this health consciousness.
• Regulatory and Compliance Issues: Strict guidelines pertaining to food safety and quality apply to preserved meats. Observing these rules can be expensive and difficult. Furthermore, changes in laws pertaining to preservatives, additives, and labeling may have an effect on market dynamics and production procedures
• High Sodium concentration: The high sodium concentration in cured meats can aggravate health conditions like hypertension. The trend toward healthier and lower-sodium dietary options may reduce the demand for conventional cured pork products.
• Shifting Consumer Preferences: Vegetarian and plant-based diets are becoming more and more popular. The market for cured meats may decrease if more people follow these diets for moral, ethical, or environmental reasons.
• Sustainability Issues: Consumer perception and demand for cured meats may be impacted by worries about the environmental effects of meat production, including those pertaining to animal welfare and the carbon footprint of meat processing.
• Price Fluctuations in Raw Materials: A number of reasons, including disruptions in the supply chain, feed costs, and animal disease outbreaks, can affect the price of essential raw materials, such as beef or pig. Pricing policies and production costs may be impacted by these variations.
• Competition from Alternatives: Plant-based meat substitutes and lab-grown meats are two alternative protein sources that the market must contend with. Due to their alleged health advantages and less environmental effect, these substitutes are becoming more and more well-liked.
• Disruptions in the Supply Chain: Natural catastrophes, pandemics, and geopolitical conflicts can all have an impact on the price and availability of raw materials, which can then have an effect on production and distribution.
• Cultural and Regional Preferences: In some places, the market potential for cured meats may be constrained by cultural and regional preferences. For example, cured meat eating may not be appropriate for certain cultures due to dietary limitations or preferences.
• Economic Factors: Consumer spending on high-end goods like cured meats may be impacted by economic downturns or shifts in disposable income. Customers may choose more affordable, necessities over upscale cuisine items during uncertain economic times.

Global Cured Meat Market Segmentation Analysis

The Global Cured Meat Market is Segmented on the basis of Type, Application, Material, and Geography.

Cured Meat Market, By Type

• Ham
• Sausages
• Bacon
• Jerky
• Pastrami
• Others

The Main Market Segment of the Cured Meat Market, defined by type, encompasses a diverse array of meat products preserved through various curing techniques like salting, smoking, and aging. Among the primary sub-segments, Ham stands out as cured pork leg or shoulder, often enjoyed for its balance of flavor and texture, and is a staple in many culinary traditions. Sausages, another vital sub-segment, are ground meats mixed with spices, herbs, and other ingredients, encased and then cured, offering a plethora of regional varieties such as salami, chorizo, and pepperoni. Bacon, typically derived from pork belly or back cuts, is cured and smoked to produce a savory, crisp slice often served at breakfast or used as a flavor enhancer in various dishes. Jerky, a sub-segment of lean meat typically beef, is cured, seasoned, and dried to create a highly portable, protein-rich snack with a long shelf life.

Pastrami, originally a method to preserve meat before refrigeration, involves curing beef brisket with a mixture of spices, smoking, and steaming, resulting in a richly flavored deli meat often used in sandwiches. The “Others” category captures various cured meats that do not specifically fit into the previously mentioned types, covering regional specialties and new innovations in the market. Each sub-segment of the Cured Meat Market offers unique characteristics and flavors, catering to different palates and culinary uses, underpinned by a shared emphasis on preservation and savoriness that defines the overarching market. This segmentation aids producers and marketers in targeting specific consumer preferences and regional tastes, ultimately driving the growth and diversification of the Cured Meat Market.

Cured Meat Market, By End-user

• Individual Consumers
• Foodservice Providers
• Retailers

The Cured Meat Market can be delineated into a primary segment based on the end-users, which includes individual consumers, foodservice providers, and retailers. Each sub-segment plays a distinctive role in catering to the demand for cured meats. Individual consumers represent the direct purchasers who buy cured meats for personal or household consumption. This segment values convenience, variety, and quality, often making purchasing decisions based on taste preferences, dietary needs, and health considerations.

Foodservice providers, on the other hand, include restaurants, cafes, delis, and other establishments that prepare and serve food to customers. They buy cured meats in bulk and prioritize consistency, cost-effectiveness, and supplier reliability. For foodservice providers, the range of cured meats purchased can significantly influence menu offerings and customer satisfaction, thus impacting their business success. Retailers form another critical sub-segment, consisting of supermarkets, grocery stores, specialty meat shops, and online retailers that act as intermediaries, distributing cured meats from producers to the end consumers. Retailers are keen on product shelf life, packaging, merchandising, and marketing strategies to attract a wide range of buyers. Each of these sub-segments contributes uniquely to the dynamics of the Cured Meat Market, influencing production trends, pricing structures, and the overall supply chain, thereby reinforcing the diverse demand spectrum that producers and marketers must address to thrive in this competitive landscape.

Cured Meat Market, By Source

• Pork
• Beef
• Turkey
• Others

The Cured Meat Market is segmented primarily based on the source of the meat utilized in the curing process, which is a popular method of preservation and flavor enhancement. Among the main sub-segments, pork historically dominates due to its versatility and prevalence in various culinary traditions worldwide, manifesting in products like bacon, ham, and sausages. Pork curing practices, whether through salting, smoking, or fermenting, create a wide array of flavors and textures that cater to diverse consumer preferences.

The beef segment, though smaller, plays a crucial role in the market, with products like corned beef and pastrami offering rich, robust flavors and being key staples in many cuisines, particularly in Western countries. Turkey, as a leaner option, appeals to health-conscious consumers seeking lower-fat alternatives without compromising taste, seen in items like turkey jerky and deli slices. This sub-segment is growing as awareness of healthy eating rises globally. Finally, the “Others” category encompasses a variety of meats such as venison, chicken, and lamb, which cater to niche markets and gourmet consumers seeking unique and exotic flavors. Each of these sub-segments within the Cured Meat Market highlights the versatility of cured meats and their ability to meet the diverse dietary preferences and cultural tastes of a global audience. Collectively, they contribute to a dynamic market landscape driven by innovation, tradition, and evolving consumer trends.

Cured Meat Market, By Geography

• North America
• Europe
• Asia-Pacific
• Latin America
• Middle East and Africa

The global Cured Meat Market can be segmented by geography into five main regions: North America, Europe, Asia-Pacific, Latin America, and the Middle East and Africa. Each of these geographical segments has distinct market dynamics, consumer preferences, and regulatory environments that influence the demand and supply of cured meat products. North America, particularly the United States and Canada, exhibit a strong preference for processed and convenience foods, driving the demand for a variety of cured meats such as bacon, ham, and salami. Europe, with its rich culinary traditions and high consumption rates of products like prosciutto, chorizo, and various artisanal cured meats, represents a mature market with steady demand and a strong emphasis on premium and organic products.

The Asia-Pacific region, led by countries like China and Japan, is experiencing rapid growth due to increasing urbanization, rising disposable incomes, and the influence of Western dietary habits, which include a growing appetite for sausages, dried meats, and other cured products. Latin America, with countries like Brazil and Argentina, has a long-standing tradition of meat consumption and is seeing increasing innovation in cured meat production, catering to both local tastes and export markets. The Middle East and Africa, while having varied dietary laws and consumption patterns, are experiencing a gradual increase in demand for cured meats, particularly in urban centers, due to changing lifestyles and growing expatriate populations. This regional segmentation allows producers and marketers to tailor their strategies to meet the unique demands and regulatory requirements of each market, potentially driving growth and innovation in the global cured meat industry.

Key Players

The major players in the Cured Meat Market are:

• Flavorchem
• International Flavors & Fragrances (IFF)
• McCormick & Company
• Ajinomoto
• Kerry
• Sensient Technologies
• Tate & Lyle
• Ingredion
• Cargill
• Archer Daniels Midland (ADM)
• Bunge
• Wilmar International
• Louis Dreyfus Company
• Olam International
• Glencore

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Qualitative and quantitative analysis of the market based on segmentation involving both economic as well as non-economic factors
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Analysis by geography highlighting the consumption of the product/service in the region as well as indicating the factors that are affecting the market within each region
Competitive landscape which incorporates the market ranking of the major players, along with new service/product launches, partnerships, business expansions, and acquisitions in the past five years of companies profiled
Extensive company profiles comprising of company overview, company insights, product benchmarking, and SWOT analysis for the major market players
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