Functional non-meat ingredients contribute significantly to the manufacturing of processed meat products as they perform many functions that are essential in improving the overall quality, flavor, texture, and shelf-life of meat products. But there are challenges in adding and controlling non-meat ingredients in meat processing as well. Irrespectively, the global functional non-meat ingredients market is estimated to capture a valuation of $38.62 billion in 2030. Let’s learn more about this billion-dollar industry in this article.
What Is Functional Non-Meat Ingredients?
Functional non-meat ingredients are important in meat processing to deliver specific functionalities and improve the quality of meat products. They can be of plant, animal, or chemical origin and are used to improve the flavor, color, texture, and shelf life of meat products. These ingredients are used as extenders, binders, colorants, texturizers, flavorings, preservatives, and many other applications in meat products. The growth of the meat processing industry and the rising popularity of processed meat products are major factors driving the demand for functional non-meat ingredients, especially in urban areas, which are dominated by Westernized food patterns. For instance, some are used to enhance the taste of pork.
On the other hand, consumers are increasingly demanding cleaner labels and simpler ingredients in meat products. This, in some cases, could reduce or even replace some of the traditional non-meat ingredients with other alternatives. Meat processors need to understand the functionality and role of each ingredient used in processed meats to satisfy consumer expectations and ensure the final product has the desired characteristics.
Tracing the History of Functional Non-Meat Ingredients
Since ancient times, humans have mixed different non-meat things into meat to make it taste better and improve its shelf life to last longer. It's hard to say when this all started, but it's thought that old civilizations found out how adding herbs, spices, and other natural stuff could make meat better in many ways.
The same goes for different cultures as well. For example, old Egyptians used many spices and herbs like coriander, cumin, and garlic to add taste and keep their meats fresh. In the same way, the Romans used things like pepper, wine, and vinegar to soak and make meat soft.
What are the Driving Factors for Functional Non-Meat Ingredients?
Increasing convenience foods consumption is driving the growth of functional non-meat ingredients. In recent years, the per capita consumption of these foods has increased significantly, especially in developing countries like China and India. Demand for non-meat components has increased, especially in emerging nations, due to the rise in fast food consumption, rising middle-class disposable income, and aspirational middle-class purchasing.
Several causes, such as increased demand for starch protein, extenders, and soy protein, drive this expansion. These ingredients offer significant nutritional benefits and additional proteins, making them very desirable to health-conscious consumers. Furthermore, there is a growing need for quick, wholesome meals as individuals emphasize their health and have more disposable income.
Where is the Cash Flowing? North America or Asia Pacific?
North America is currently dominating the functional non-meat ingredients sector, and several key factors contribute to this leadership. The food processing industry in this region is experiencing robust growth, driven by increased competition and evolving consumer behavior.
However, the Asia-Pacific region is set to become the fastest-growing area in the coming years. Several key factors are driving this growth, making the region a hotbed of innovation and demand in the food industry.
First and foremost, there is a high demand for functional non-meat ingredients across the region. As consumers become more health-conscious and aware of the benefits of these ingredients, their popularity continues to soar. This surge in demand is not just limited to health enthusiasts but spans across various demographics, further fueling the need for innovative and functional food products.
Challenges of Functional Non-Meat Ingredients
- Maintaining Product Properties: Any changes in their use may require alternative ingredients or process adjustments to achieve the same product qualities. Understanding the functionality and significance of these ingredients is essential before making any modifications.
- Multifunctionality: Many of these non-meat ingredients serve multiple purposes, making them versatile and valuable in meat processing. Altering or replacing these ingredients can be complex due to their multifunctional nature. Finding suitable alternatives that replicate the same functionalities can be a significant challenge.
- Consumer Perception and Expectations: Consumer perception and preferences play a significant role in the acceptance of meat products containing non-meat ingredients. There is a growing demand for cleaner labels and simpler ingredient statements, which may require reducing or eliminating certain traditional non-meat ingredients. Balancing consumer expectations, health concerns, and ingredient functionality can be challenging for meat processors.
- Cost and Availability: The cost and availability of these ingredients can pose challenges for meat processors. Some ingredients may be expensive or have limited availability, affecting the overall cost and feasibility of incorporating them into meat products. Finding cost-effective alternatives without compromising quality and functionality is an ongoing challenge.
- Sustainability and Health Considerations: There is an increasing focus on sustainability and health in the food industry. The use of non-meat ingredients should align with these considerations, addressing issues such as resource use, environmental impact, and consumer health concerns.
Are Government Favoring Functional Non-Meat Ingredients?
As meat processing plants move toward a more standardized environment with regulations, companies that produce functional non-meat ingredients have some big hurdles to overcome. Countries have varying guidelines and food laws that govern these types of products, and companies must now deal with a patchwork of regulations to keep the appropriate food chains open in different geographical regions.
In the United States, the USDA and FSIS (Food Safety and Inspection Service) regulations are very precise in the allowable amount or percentage of injectable solutions that may be added to a functional non-meat ingredient product. They also must be clearly labeled as such to comply with regulations. With varying and very detailed regulations, simply complying with governmental agencies has become a big hurdle for many companies in this area.
Bottom Line
Each of these basic functional non-meat ingredients contributes uniquely to the properties of processed meat products. The texture, flavor, and other qualities resulting from these ingredients may change if they are reduced or eliminated. Therefore, processors must carefully evaluate any suggested alternatives and proceed cautiously before making changes. Since these ingredients are multifunctional and play multiple roles, altering their use can lead to unexpected changes in the products. Consequently, multiple alternatives may need to be considered to maintain the desired product characteristics.
