Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Base Year For Estimation | 2025 |
| Forecast Data Period | 2026 - 2031 |
| Market Size (2026) | USD 26.16 Billion |
| Market Size (2031) | USD 29.92 Billion |
| Growth Rate (2026 - 2031) | 2.72% CAGR |
| Market Concentration | High |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
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North America Frozen And Canned Seafood Market Analysis by Mordor Intelligence
The North America frozen and canned seafood market size reached USD 26.16 billion in 2026 and is projected to climb to USD 29.92 billion by 2031, advancing at a 2.72% CAGR. This growth is fueled by a consistent household demand for lean proteins, an expanding array of value-added products, and advancements in technology that bridge the quality gap with fresh seafood. The convenience of shelf-stable products, combined with an expanding cold-chain network, enables manufacturers to cater to consumers further inland. Moreover, health campaigns promoting omega-3 benefits underscore seafood's importance in a balanced diet. While vertically integrated processors leverage automation and blockchain for cost efficiency and provenance verification, smaller firms carve out local niches by highlighting regional species and artisanal methods. E-commerce platforms play a pivotal role, easing delivery challenges and transforming occasional buyers into loyal subscribers, all while bolstering premium pricing on sustainably certified products. Additionally, the market enjoys policy backing aimed at curbing illegal fishing practices, ensuring a fairer landscape for compliant operators.
Key Report Takeaways
- By product type, fish led with 52.84% of the North America frozen and canned seafood market share in 2025, whereas shrimp is forecast to post the fastest 3.25% CAGR through 2031.
- By form, frozen captured 61.38% share of the North America frozen and canned seafood market size in 2025, while canned formats are expanding at a 3.51% CAGR to 2031.
- By distribution channel, on-trade venues held 55.13% share in 2025, but off-trade retail and e-commerce are projected to grow at 3.66% CAGR through 2031.
- By country, the United States accounted for 82.74% revenue share in 2025, whereas Mexico represents the fastest-growing geography with a 3.89% CAGR to 2031.
Note: Market size and forecast figures in this report are generated using Mordor Intelligence’s proprietary estimation framework, updated with the latest available data and insights as of January 2026.
North America Frozen And Canned Seafood Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising demand for convenient, ready-to-eat proteins amid busy lifestyles | +0.8% | United States, Canada urban centers | Medium term (2-4 years) |
| Health consciousness boosting omega-3-rich seafood as lean, heart-healthy option | +0.6% | United States, Canada | Long term (≥ 4 years) |
| Advances in freezing and canning technologies improving taste, texture, shelf life | +0.5% | North America-wide, production hubs in Alaska, Gulf Coast | Medium term (2-4 years) |
| Influence of ethnic and global cuisines increasing variety in frozen/canned formats | +0.4% | United States metro areas, Canada multicultural cities | Short term (≤ 2 years) |
| Strong regional seafood production hubs | +0.3% | Alaska, Gulf Coast, Canadian Atlantic | Long term (≥ 4 years) |
| Government and industry sustainability initiatives | +0.2% | North America-wide, coastal states | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
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Rising demand for convenient, ready-to-eat proteins amid busy lifestyles
Time-pressed households, driven by hybrid work patterns that blur traditional lunch routines, are increasingly opting for shelf-stable and freezer-ready proteins to simplify meal preparation. Although the 2025 Dietary Guidelines for Americans recommend consuming 8 ounces of seafood weekly, less than 50% of adults meet this target, indicating an untapped demand that convenience-focused products can address[1]Source: United States Department of Agriculture, "Dietary Guidelines for Americans, 2020-2025", usda.gov . Canned tuna and salmon pouches now feature tear-open packaging and pre-seasoned options, reducing preparation time to under 5 minutes and catering particularly to single-person households. Individually quick-frozen shrimp enable portion control without requiring the thawing of entire bags, tackling food-waste concerns that resonate with younger consumers. This focus on convenience is especially prominent in the off-trade channel, where e-commerce platforms combine frozen seafood with recipe kits and subscription models, transforming occasional buyers into repeat customers. Furthermore, the growing number of working women, who constituted 58.51% of the U.S. workforce in 2024 according to the Bureau of Labor Statistics, is fueling demand for convenient, ready-to-eat protein foods to accommodate their busy lifestyles[2]Source: Bureau of Labor Statistics, "U.S. full-time and part-time workers 1990-2024" bls.gov.
Health consciousness boosting omega-3-rich seafood as lean, heart-healthy option
Clinical guidelines from the American Heart Association and National Institutes of Health emphasize the significant cardiovascular benefits of omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Frozen wild Alaskan salmon, when processed within hours of harvest, maintains an omega-3 density equivalent to that of fresh salmon. Despite this nutritional parity, frozen salmon is priced 30 to 40 percent lower at retail, making it a more affordable option for middle-income consumers seeking health-conscious choices. Additionally, canned sardines and mackerel, which were traditionally niche products, are experiencing growing popularity among fitness-focused individuals. These consumers, who often use mobile apps to track their macronutrient intake, are driving an increase in sales of omega-3-labeled canned fish. This rising demand for omega-3-rich foods has also influenced the foodservice industry. Chain restaurants are adapting their menus to include options such as grilled frozen salmon and shrimp bowls, which meet calorie and sodium guidelines while still delivering appealing flavors.
Advances in freezing and canning technologies improving taste, texture, shelf life
Isochoric freezing, a process that maintains a constant volume during phase changes, plays a significant role in preserving the cellular structure of shrimp and fish fillets. This advanced technique effectively addresses common consumer concerns, such as drip loss and mushiness, which often occur during thawing. In the canning industry, innovations like retort-pouch formats are revolutionizing the preservation of seafood. These formats utilize lower temperatures and shorter processing cycles, which help retain the delicate and nuanced flavors of tuna and salmon. Additionally, these advancements extend the shelf life of these products to an impressive three years without requiring refrigeration, offering both convenience and quality. On the other hand, high-pressure processing, although still a capital-intensive technology, is increasingly being adopted by premium seafood brands. This method inactivates pathogens in ready-to-eat canned crab and lobster without relying on heat, thereby preserving the natural color, texture, and sweetness of the seafood. Collectively, these technological advancements are significantly narrowing the sensory gap between frozen or canned seafood and their fresh counterparts. This progress is particularly important for converting skeptical consumers who often associate processing with a decline in product quality.
Influence of ethnic and global cuisines increasing variety in frozen/canned formats
Asian, Latin American, and Mediterranean flavor profiles are increasingly moving from niche specialty stores to mainstream frozen aisles, a shift fueled by evolving immigration patterns and the growing culinary curiosity of millennials and Gen Z consumers. In 2025, U.S. supermarkets began offering frozen shrimp pre-marinated in bold flavors such as Korean gochujang and Mexican adobo sauces, marking a significant expansion of global cuisines in the frozen food category. Similarly, canned tuna infused with distinctive flavors like Thai chili and Italian olive tapenade has gained popularity among consumers seeking high-quality, restaurant-inspired tastes at more affordable prices. This has driven notable growth in unit sales of flavored canned seafood. The trend is particularly pronounced in urban hubs such as Los Angeles, Toronto, and Miami, where diverse populations create a competitive landscape for ethnic grocery chains and mainstream retailers, both striving to offer a wider variety of products. To capitalize on this growing demand, manufacturers are increasingly collaborating with celebrity chefs and social media influencers to create limited-edition frozen seafood products. By leveraging social media platforms, they aim to generate excitement, encourage product trials, and build brand loyalty among digitally native and trend-conscious consumer groups.
Restraint Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Competition from fresh seafood, perceived as higher quality despite shorter shelf life | -0.5% | Coastal United States, Canada | Medium term (2-4 years) |
| Strict regulations on sourcing, processing, labeling increasing production costs | -0.4% | United States, Canada (FDA, CFIA oversight) | Long term (≥ 4 years) |
| Rise of plant-based and alternative proteins | -0.3% | United States urban markets, Canada | Short term (≤ 2 years) |
| High cold-chain logistics costs for frozen products, especially in remote areas | -0.3% | Rural United States, Northern Canada, Alaska | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Competition from fresh seafood, perceived as higher quality despite shorter shelf life
Consumers perceive fresh seafood as superior to frozen in terms of quality, taste, and nutritional value. However, blind taste tests reveal only slight differences when frozen products are properly handled. Grocery merchandising reinforces this perception: fresh seafood counters are showcased as premium spots with heightened labor visibility, while frozen aisles are treated more like commodity zones. Coastal cities like Seattle, Boston, and San Diego, close to fishing ports, show a notably stronger preference for fresh seafood, leading to lower frozen penetration rates compared to inland areas. This disparity becomes even more pronounced during promotional periods. When fresh seafood is discounted to prevent spoilage, it creates a price parity that diminishes the cost advantage of frozen options. In response, processors are launching transparency campaigns, emphasizing the benefits of flash-freezing within hours of harvest. Yet, changing these deep-rooted perceptions demands a long-term commitment to consumer education and strategic point-of-sale messaging.
Strict regulations on sourcing, processing, labeling increasing production costs
The FDA's Seafood Import Monitoring Program mandates that importers submit detailed electronic records for 13 seafood species, including shrimp, tuna, and crab. These records must provide comprehensive traceability information, such as the vessel's identity, the location where the catch occurred, and the chain of custody, ensuring transparency from the point of harvest to entry into the United States. Furthermore, the U.S. Department of Agriculture enforces country-of-origin labeling requirements for specific retail formats. These rules add complexity to packaging processes and necessitate the segmentation of inventory to comply with labeling standards. Similarly, Canada's Safe Food for Canadians Regulations impose stringent traceability and labeling requirements. Non-compliance with these regulations can result in penalties of up to CAD 250,000 per violation. While these regulatory frameworks are designed to enhance food safety and address illegal fishing practices, they also create significant entry barriers for new market participants. Established, vertically integrated companies with well-developed compliance infrastructures are better positioned to navigate these challenges, giving them a competitive advantage.
Segment Analysis
By Product Type: Fish Dominance Meets Shrimp Momentum
Fish contributed 52.84% of product-type revenue in 2025, driven by the widespread presence of canned tuna in households and the dual appeal of frozen salmon as a healthy and versatile entrée. Both wild Alaskan and farmed Atlantic salmon benefit from consistent year-round availability and well-established supply chains that maintain competitive retail prices. Canned tuna remains a dominant low-cost protein option. According to the Organization for Economic Co-operation and Development (OECD), per capita fish consumption in Mexico reached 14.99 Kg in 2025[3]Source: Organization for Economic Co-operation and Development (OECD), "OECD-FAO Agricultural Outlook 2024-2033", oecd.org. Mid-tier fish varieties such as cod, pollock, and tilapia hold a significant share, with pollock's mild flavor making it a popular choice for breaded frozen products and fish sticks, particularly among families with children. MSC-certified wild-caught fish are gaining traction in premium retail channels, although the high costs of certification limit adoption among smaller processors.
Shrimp is projected to grow at an annual rate of 3.25% through 2031, the fastest among product types, supported by productivity improvements in aquaculture in Mexico and Ecuador that are reducing costs. Its versatility, whether grilled, stir-fried, or added to pasta, positions frozen shrimp as a convenient option for busy weeknight meals. Individually quick-frozen formats further enhance convenience by allowing partial use without thawing entire packages. Fast-casual chains are increasingly incorporating shrimp into their menus, with shrimp tacos and bowls often generating higher check averages compared to chicken or beef alternatives. While seafoods such as crab, lobster, and scallops remain niche due to their higher prices and seasonal supply limitations, canned crab is gaining popularity in dips and spreads, expanding its use beyond traditional entrées.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Frozen's Scale Versus Canned's Acceleration
Frozen formats accounted for 61.38% of the market share in 2025, highlighting the advancement of cold-chain infrastructure and increasing consumer trust in frozen seafood as a nutritionally comparable option to fresh, provided it is handled properly. Innovations in individual quick-freezing technology have improved the texture and moisture retention of shrimp, salmon, and white fish, effectively resolving previous issues of sogginess and off-flavors. Grocers have expanded retail freezer space for seafood to meet the growing demand for convenient proteins, creating dedicated sections for value-added products such as marinated fillets and breaded portions. Frozen seafood's dominance is particularly notable in inland regions like the Midwest and Mountain states, where fresh seafood logistics are challenging, and in bulk-retail outlets like Costco and Sam's Club, which cater to larger households.
Canned seafood, expected to grow at 3.51% through 2031, is surpassing the frozen segment. This growth is driven by its independence from cold-chain requirements, extended shelf life, and portability, which appeal to those focused on emergency preparedness and outdoor activities. Modern packaging, including pouches and tear-top cans, has revitalized the image of traditional cylindrical cans, attracting younger consumers who associate innovation with quality. Previously considered a budget-friendly alternative to fresh, canned salmon is now positioned as a premium, sustainable omega-3 source, with wild Alaskan pink salmon commanding higher prices in natural and organic markets. The format's reliability during supply-chain disruptions, evident during the 2024 port strikes when stockpiling increased, emphasizes its strategic value for retailers and consumers seeking pantry stability.
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By Distribution Channel: Foodservice Stability, Retail Agility
In 2025, on-trade channels, comprising hotels, restaurants, and catering, accounted for 55.13% of the distribution market. This share was supported by the recovery of full-service dining and corporate events following the pandemic. Restaurants increasingly prefer frozen seafood for its ability to ensure inventory predictability and minimize waste. Individually portioned shrimp and salmon fillets are particularly popular, as they enable precise cost management and consistent plating. Chain operators are utilizing frozen formats to centralize food preparation at commissaries, which reduces labor costs at individual outlets and ensures consistent taste profiles across locations. Catering segments, especially those serving weddings and conferences, depend on frozen seafood to handle lead times and seasonal demand fluctuations. Suppliers are meeting these needs with just-in-time deliveries, which reduce the need for on-site storage.
Off-trade channels, including supermarkets, hypermarkets, convenience stores, and online platforms, are growing at an annual rate of 3.66% through 2031, marking the fastest distribution growth rate. This expansion is fueled by increasing e-commerce penetration and the growth of private-label offerings. In 2025, online seafood sales rose by an impressive 34 percent. This growth was driven by platforms like Amazon Fresh and Instacart, which improved cold-chain last-mile delivery systems. These advancements reduced spoilage rates to below 2 percent and strengthened consumer confidence in the quality of frozen seafood. Supermarkets are allocating more shelf space to frozen seafood, with planogram adjustments focusing on high-demand items such as shrimp rings and salmon portions, while phasing out slower-moving specialty products. Meanwhile, convenience stores in urban transit hubs are piloting grab-and-go options, including canned seafood salads and protein packs, to cater to commuters seeking quick and nutritious options.
Geography Analysis
In 2025, the United States held 82.74% of North America's frozen and canned seafood market, driven by its large population, robust cold-chain infrastructure, and widespread acceptance of frozen and canned proteins as pantry staples. Alaska's wild salmon fisheries, supported by processing facilities in Kodiak, Dutch Harbor, and Ketchikan, operated near full capacity during peak summer runs, supplying most of the nation's frozen salmon. The Gulf Coast shrimp industry, concentrated in Louisiana and Texas, faced margin pressures and consolidation due to competition from imported farmed shrimp. Urban coastal markets such as New York, Los Angeles, and Seattle reported higher per-capita frozen seafood consumption compared to inland regions. However, e-commerce is reducing this disparity by providing landlocked states with access to premium frozen products. The FDA's Seafood Import Monitoring Program has strengthened supply-chain oversight, increasing compliance costs but enhancing consumer confidence in product authenticity and safety.
Mexico is projected to grow at an annual rate of 3.89% through 2031, the fastest in the region. This growth is supported by aquaculture investments and increasing demand from an urbanizing middle class. Shrimp farms in Sinaloa and Sonora serve both export and domestic markets. Retailers like Soriana and Chedraui are expanding their frozen seafood offerings with value-added products such as pre-marinated shrimp and breaded fish to meet the needs of time-constrained households. Meanwhile, traditional wet markets remain significant in smaller cities. Mexico's coastal location and lower labor costs make it a competitive supplier to North America. However, domestic processors are increasingly targeting local consumers, who are shifting from chicken and pork to higher-protein seafood options.
Canada, with its smaller population and export-oriented fisheries, is growing at a rate below the regional average. Nevertheless, its Atlantic and Pacific wild-capture industries are essential to North America's supply chain. In 2025, conservation efforts to rebuild depleted stocks resulted in reduced quotas for British Columbia's salmon fisheries, tightening supplies for both domestic and export markets. Atlantic Canada's lobster and crab fisheries, traditionally focused on fresh products, are expanding their frozen and canned offerings to maximize value from lower-grade catches and extend selling seasons. Domestic frozen seafood consumption in Canada remains limited due to a preference for fresh formats and competition from imports. However, the growth of private-label products in grocery chains like Loblaw and Sobeys is improving affordability for middle-income households.
Competitive Landscape
The North America Frozen and canned Seafood Market exhibits consolidation, with Thai Union Group PCL, Trident Seafood Corporation, High Liner Foods Inc., Bolton Group SRL, and Mowi ASA controlling a significant percentage of combined frozen and canned revenue. Meanwhile, regional processors and private-label suppliers account for the rest. Leading firms are increasingly adopting vertical integration, owning everything from fishing vessels to processing plants and distribution networks. This strategy not only helps them capture more margin across the value chain but also shields them from fluctuations in raw material prices. In a notable move, Thai Union's 2024 acquisition of a Gulf Coast shrimp processor not only broadened its U.S. presence but also diversified its offerings beyond just canned tuna, hinting at a pivot towards the more lucrative frozen seafood segment. Sustainability certifications, such as the Marine Stewardship Council for wild-caught seafood and the Aquaculture Stewardship Council for farmed varieties, are becoming essential for premium retail placements. This trend is nudging smaller operators to either invest in traceability systems or settle for lower-margin commodity positions.
Leading players in North America's frozen and canned seafood market are continuously innovating and strategically expanding. These companies are pouring investments into advanced freezing technologies and sustainable sourcing, ensuring top-notch product quality while catering to the rising consumer demand for eco-friendly seafood. To navigate the market's challenges, manufacturers are prioritizing operational agility, setting up sophisticated cold chain networks, and positioning processing facilities closer to major markets. Collaborating with fishing communities and aquaculture operations has become a standard practice, ensuring a steady supply. Furthermore, companies are broadening their distribution channels, tapping into both traditional retail and the burgeoning digital platforms. They're also enhancing their processing capabilities, focusing on convenient, ready-to-cook offerings. Efforts in product diversification are steering towards premium frozen seafood varieties and innovative packaging that boosts shelf life and consumer convenience.
Emerging opportunities lie in plant-based seafood alternatives, direct-to-consumer frozen subscriptions, and ethnic-flavored products that fetch higher prices than standard frozen fillets. To tackle the pervasive issue of seafood fraud, estimated by the FDA to impact 20% of imported products, mid-sized processors are trialing blockchain-enabled traceability platforms, aiming to stand out through transparency. E-commerce pioneers like Sitka Salmon Shares and Sea to Table are sidestepping traditional retail routes, delivering frozen wild-caught seafood straight to consumers. This strategy not only secures them better margins but also fosters brand loyalty among eco-conscious consumers. Larger players are swiftly adopting technologies like automated portioning, AI-driven demand forecasting, and robotic packaging. This tech embrace not only counters labor shortages but also boosts throughput, creating a competitive edge that's challenging for smaller processors to match without hefty investments.
North America Frozen And Canned Seafood Industry Leaders
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High Liner Foods Inc.
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Mowi ASA
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Thai Union Group PCL
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Trident Seafood Corporation
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Bolton Group SRL
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- July 2025: Beaver Street Fisheries teamed up with Dot Foods, a major redistributor in North America. This collaboration seeks to enhance product accessibility and convenience for customers by streamlining the supply chain and mitigating logistical challenges.
- March 2025: Cooke Incorporated’s acquisition of Aqua Bounty Canada’s defunct PEI operations signifies a strategic investment in the North American seafood market, enabling expansion of smolt production for Atlantic salmon farming. This move strengthens regional industry presence, creates local jobs, and advances Cooke’s commitment to sustainable aquaculture and innovation in Atlantic Canada.
- February 2025: In a strategic move, Sea Best, a brand under the company, teamed up with Kaulig Racing and driver Ty Dillon, marking its presence in the NASCAR Cup series. Notably, the partnership features a pit stop at the Seafood Expo North America in Boston, underscoring the company's intent to bolster its product promotion efforts.
- December 2024: Pacific Seafood acquired Trident Seafoods' operations in Kodiak, Alaska. This acquisition encompasses three prominent processing plants, Star of Kodiak, Alkod, and Kodiak Near Island, as well as the Plaza bunkhouse apartments, which will serve as housing for team members. By acquiring Trident’s facilities in Kodiak, Pacific Seafood bolsters its capacity to supply customers with a comprehensive range of wild whitefish and other species from Alaska, ensuring direct access to these valuable resources.
North America Frozen And Canned Seafood Market Report Scope
Fish, Shrimp are covered as segments by Type. Off-Trade, On-Trade are covered as segments by Distribution Channel. Canada, Mexico, United States are covered as segments by Country.
By Product Type
| Fishes | Salmon |
| Tuna | |
| Other Fish Types | |
| Shrimp | |
| Other Seafoods |
By Form
| Frozen |
| Canned |
By Distribution Channel
| On-Trade | Hotel |
| Restaurant | |
| Catering | |
| Off-Trade | Supermarkets and Hypermarkets |
| Convenience Stores | |
| Online Channel | |
| Others |
By Country
| United States |
| Canada |
| Mexico |
| Rest of the North America |
| By Product Type | Fishes | Salmon |
| Tuna | ||
| Other Fish Types | ||
| Shrimp | ||
| Other Seafoods | ||
| By Form | Frozen | |
| Canned | ||
| By Distribution Channel | On-Trade | Hotel |
| Restaurant | ||
| Catering | ||
| Off-Trade | Supermarkets and Hypermarkets | |
| Convenience Stores | ||
| Online Channel | ||
| Others | ||
| By Country | United States | |
| Canada | ||
| Mexico | ||
| Rest of the North America | ||
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Market Definition
- Frozen / Canned Seafood - Frozen seafood are products whose average temperature is reduced to -18 ° C or lower to preserve the inherent quality of the fresh fish. Then it is kept at a temperature of -18 ° C or lower to maintain its shelf life.
- Processed Seafood - Processed seafood are the ones that have been cured, salted, marinated, dried, pickled, fermented or smoked for human consumption.
- Seafood - It contains marine species that can be consumed, particularly fish and shelled marine life.
- Shrimp - Shrimp are swimming crustaceans. They have long, slender muscles in their abdomens and lengthy antennae.
| Keyword | Definition |
|---|---|
| A5 | It is a Japanese grading system for beef. The 'A' means the carcass yield is the highest possible and the numeric rating relates to beef marbling, color and brightness of the flesh, its texture and color, luster, and fat quality. A5 is the highest mark wagyu beef can score. |
| Abbatoir | It is another name for a slaughterhouse and refers to the premise used for or in connection with the slaughter of animals whose meat is intended for human consumption. |
| Acute Hepatopancreatic Necrosis Disease (AHPND) | It is a disease that affects shrimp and is characterized by high mortalities, in many cases reaching 100% within 30-35 days of stocking grow-out ponds. |
| African Swine Fever (ASF) | It is a highly contagious viral disease of pigs caused by a double-stranded DNA virus in the Asfarviridae family. |
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| Bologna | It is an Italian smoked sausage made of meat, typically large and made from pork, beef or veal. |
| Bovine spongiform encephalopathy (BSE) | It is a progressive neurological disorder of cattle that results from infection by an unusual transmissible agent called a prion. |
| Bratwurst | It refers to a type of German sausage made from pork, beef or veal. |
| BRC | British Retail Consortium |
| Brisket | It is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts. |
| Broiler | It refers to any chicken (Gallus domesticus) that is bred and raised specifically for meat production. |
| Bushel | It is a unit of measurement for grains and pulses. 1 bushel = 27.216 kg |
| Carcass | It refers to the dressed body of a meat animal from which butchers trim the meat |
| CFIA | Canadian Food Inspection Agency |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Chuck Steak | It refers to a cut of beef that is part of the chuck primal, which is a large section of meat from the shoulder area of a cow |
| Corned Beef | It refers to beef brisket cured in brine and boiled, typically served cold. |
| CWT | Also known as a hundredweight, it is a unit of measurement used to define the quantity of meat. 1 CWT = 50.80 kg |
| Drumstick | It refers to a chicken leg without the thigh. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Ewe | It is an adult female sheep. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Forage | It refers to animal feed. |
| Foreshank | It is the upper part of the foreleg of cattle |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gizzard | It refers to an organ found in the digestive tract of birds. It is also called the mechanical stomach of a bird. |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grainfed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Jerky | It is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. |
| Kobe Beef | It is Wagyu beef specifically from the Kuroge Washu breed of cows in Japan. To be classified as Kobe beef, the cow must have been born, raised, and slaughtered within the Hyōgo prefecture in the city of Kobe in Japan. |
| Liverwurst | It is type of German sausage made from beef or pork liver. |
| Loin | It refers to the sides between the lower ribs and pelvis, and the lower part of the back of a cow. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Plate | It refers to a forequarter cut from the belly of a cow, just below the rib cut. |
| Porcine reproductive and respiratory syndrome (PRRS) | It is a disease occurring in swine causing late-term reproductive failure and severe pneumonia in neonatal pigs. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quorn | It is a meat substitute product prepared using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten |
| Retort Packaging | It is a process of aseptic packaging food in which food is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering the product commercially sterile. |
| Round Steak | It refers to a beef steak from the the rear leg of the cow. |
| Rump Steak | It refers to a cut of beef derived from the division between the leg and the chine. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kios | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Sirloin | It is a cut of beef from the bottom and side parts of a cow's back. |
| Surimi | It is a paste made from deboned fish |
| Tenderloin | It refers to a cut of beef consisting of the entire tenderloin muscle of a cow |
| Tiger Shrimp | It refers to a large shrimp variety from the Indian and Pacific oceans |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| Vannamei shrimp | It refers to tropical prawns and shrimp that are farmed in areas near the equator, generally along the coast in artificial ponds. |
| Wagyu Bee | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
| Zoosanitary | It refers to the cleanliness of animals or animal product |
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Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market-size estimations for the forecast years are in nominal terms. Inflation is not a part of the pricing, and the average selling price (ASP) is kept constant throughout the forecast period for each country.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms.
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