Meat glue or transglutaminase is an enzyme, which is used to glue or crosslink small pieces of fish, meat or meat products to large pieces. It is used in meat products to act as a binder or improve texture. It can be used in shaping and binding protein foods together to make innovative food recipes, help in portion control while cooking and reduce wastage, thickening egg yolks, dairy products, strengthening of dough, and increasing yield in tofu production.
Rising meat consumption is expected to be one of the major factors driving growth of the global meat glue market. According to Food and Agriculture Organization (FAO) and Organization for Economic Co-operation and Development (OECD) Agricultural Outlook, global per capita annual meat consumption is projected to reach 35.3 kg r.w.e. (retail weight equivalent) by 2025, an increase of 1.3 kg r.w.e. as compared to the base period of 2013 to 2015. Furthermore, meat glue is used in innovative food applications such as meat noodles and novel meat combinations such as scallops and lamb or beef and bacon, especially in restaurants and food service sector. Increasing growth of the restaurant industry is propelling growth of the global meat glue market. According to National Restaurant Association, restaurant industry sales in 2010 was US$ 586.7 billion, which increased to US$ 799 billion in 2017 in the U.S. Moreover, growing fish consumption is fuelling growth of the global meat glue market, as it finds applications in making uniform portions of fish filet. According to the Food and Agriculture Organization of the United Nations, global fish consumption is expected to increase by 19% by 2026 as compared to base period of 2014 to 2016. Rise in consumption of processed food is supporting growth of the global meat glue market as meat glue improves water retention, mouth feel, and appearance of processed meats. According to Coherent Market Insights’ study, global frozen processed food market was valued at US$ 60.12 billion in 2016 and is anticipated to reach US$ 85.49 billion by 2025. Moreover, frozen processed poultry segment accounted for highest market share of 19.16% in 2016 thereby increasing demand for the meat glue market.
However, high risk of microbial contamination due to utilization of meat glue, which results in food poisoning is hindering growth of the meat glue market. According to World Health Organization, over 600 million people worldwide, fell ill from contaminated food in 2015.
Global meat glue market is segmented into:
By Product Type
Meat Glue Market Key Developments:
Key companies engaged in the manufacturing of meat glue market are undertaking various strategic alliances in order to maintain their competitive position in the global market. The companies are developing new products in order to expand their business and global presence.
For instance, in August 2019, The Ajinomoto Group announced the acquisition of U.S. Liquid Seasoning Company in order to enhance company’s food solutions business in the North America.