Meat Substitutes Market Worth $4,622.4 Million by 2019 - New Report by MarketsandMarkets

Meat Substitutes Market report analyzes the meat substitutes market by geography, type, source, and category. Geographically, the report is segmented into Asia-Pacific, Europe, North America, and Rest of the World.

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Key players in Meat Substitutes Market include Quorn Foods Ltd. (U.K.), Blue Chip Group (U.S.), VBites Foods (U.K.), Amy’s Kitchen Inc. (U.S.), and Cauldron Foods (U.K.)

(PRWEB) July 31, 2014

According to new research report "Meat Substitutes Market by Source (Soy, Wheat, Mycoprotein), by Type (Tofu, Tofu-Based Product, Tempeh, TVP, Seitan, Quorn, Others), by Category (Frozen, Refrigerated) - Global Trends & Forecasts to 2019", defines and segments the global Meat Substitutes Market with an analysis and forecasting of the market value of sources, types, and categories of meat substitutes. The report also identifies the driving and restraining factors for the global market with an analysis of trends, opportunities, winning imperatives, and challenges.

The market is segmented and values are forecasted on the basis of major regions, such as North America, Europe, Asia-Pacific (APAC), and Rest of the World (ROW) with the key countries covered and forecasted for each region.

Browse 67 market data tables with 19 figures spread through 183 pages and in-depth TOC on "Meat Substitutes Market - Global Trends & Forecasts to 2019"

http://www.marketsandmarkets.com/Market-Reports/meat-substitutes-market-979.html

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According to the report published by MarketsandMarkets, the Meat Substitutes Market was valued at $3,185.8 Million in 2013 and is estimated to grow at a CAGR of 6.4% from 2014 to 2019. In 2013, Europe led the global market with the largest share, followed by North America and Asia-Pacific in terms of market value.

A meat substitute is also known as meat analog, mock meat, faux meat, or imitation meat. The primary qualities that qualify a food ingredient to be a meat substitute include texture, flavor & appearance, and chemical characteristics of the specific types of the substituted meat. The meat substitutes are made of plant-based proteins, such as soy, wheat, and mycoprotein. Several meat substitutes have been developed with extensive ongoing research on the development of new types of plant-based meat substitutes.

The report also covers various other important aspects of the market. It includes an analysis of the competitive landscape and the patent analysis. In addition, ten key players of this market have also been profiled.

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