Japan Plant-Based Meat Market Overview, 2027

Japan Plant-Based Meat Market Overview, 2027

Bonafide Research 04-10-2022 62 Pages Figures : 8 Tables : 24
Region : Asia-Pacific Country : Japan Category : Food & Beverages Food

The world is changing in terms of population, scarce natural resources, and environmental pollution. Japan warming, decreasing arable land, decreasing animals for farmlands and human consumption, and the food habits of todays Millennials. There is a drastic change in consumer minds about animal meats and they are shifting to vegan meats or plant-based meats. It was first adopted in the western countries of North America and Europe, and the trend was followed all over the world. Consumer concerns over cruelty against animals and their impact on the environment as a whole are driving this change ahead. Further, the rising consumer health trend promoted through various social media platforms is bolstering market growth. Technology and innovation play a pivotal role in manufacturing plant-based meat products. These plant-based newer products mimic their taste, texture, smell, and appearance. Ingredients commonly found in plant-based food include legumes, soybeans or lentils, quinoa, vegetable proteins like peas, coconut oil, and vital wheat gluten, better known as seitan. According to the Overview "Japan Plant-Based Meat Overview, 2027" published by Bonafide Research, the plant-based meat products market is growing rapidly. The demand for plant-based meats is increasing as they are healthy; low in saturated fats, fewer calories, and high in vegetable and plant protein content. It reduces the risks of cholesterol, heart disease, and lowers hypertension. Plants are high in fibres, which improve the gut, absorb the nutrients easily and improve the immune system of the body. It is often labelled as processed meat that is unfit to consume, but the irony is that it is sometimes required to make raw materials safe, increase the bioavailability of nutrients in some products, and create flavours. Food processing, either conducted at home or in an industrial environment, may decrease the content of specific heat-sensitive vitamins. But the food industry minimises these losses through controlled and often high-speed processes and by restoring the original vitamin content after heat exposure. Processing sometimes increases food value by eliminating anti-nutritional factors in pulses or improving starch digestibility. In plant-based meat products, they are processed to achieve palatable texture, flavour, and variety. However, high sodium content and a lack of essential vitamins and minerals like zinc, vitamin B12 and others are expected to restrain market growth. Another major restraint is allergy to some plant-based meat sources, legumes, nuts, or grains that are used for making plant-based meat products. Soy as a source for plant-based meat has remained the most controversial ingredient on the market. Soy is a nutrient-rich source of protein that can be consumed several times a week. Some studies have found that it reduces hot flashes, lowers the risk of osteoporosis, and protects against hormonal cancers. While some studies have labelled soy as a highly processed food and warned of its health outcomes, Soy proteins are made either from soy protein isolate or soy protein concentrate. Soy was the first source from which plant-based meat was created. Its wide-scale use can be attributed to its appealing texture, taste, flavour, and protein sources. Furthermore, its ability to lower blood cholesterol propels its inclusion in an increasing number of meat products. The only restraining factor is its allergy potential for some consumers. In recent times, research and development to find alternatives to soy protein has increased market competitiveness. Plant-based burger patties are the most savoured alternative by consumers across the world as burgers are a quick and satiating food to indulge in. Plant-based burger patties have replaced chicken burgers. It is a burger pattie that looks, tastes, and appears like beef. It is juicy, meaty, and delicious in taste. Burgers are the most loved fast food option among todays Millennials, irrespective of age. Since soy is mainly used as a basic ingredient, it is gluten free, GMO free, and has no animal protein. It is assumed the first plant-based burger originated in 1980 in the Gardenhouse restaurant in Oregon. It started to pick up trend from 2012 in the United States. Chicken is the most consumed meat form as it is easy to find and cheaper than other types. It tastes good and goes well with a variety of flavours, cooking methods, and recipes. It is also rich in iron, zinc, protein, and vitamin B and low in fat. Hence, chicken is the most consumed plant-based meat form by consumers. It can be made from pea, wheat, or soy protein with oils and other flavours. It is high in fibre, iron and low in cholesterol and saturated fats. However, it is suggested that you consume it in moderation as part of a balanced diet. Vegan chicken can be formed as burger patties, nuggets, sausages, or other snacking items. The pandemic affected the food industry and food manufacturing and processing industries with imposed lockdowns. However, apart from the unavailability of raw materials and labour, it increased the demand for plant-based meat as consumers demanded faux meat. They wanted to avoid any products of animal origin due to the fear of the pandemic. Since consumer movements were restricted and food could be delivered to their door, sales through the online sales channel increased twofold. Also, consumers wanted to boost their immunity power by enriching their diets with fibres, vitamin C, iron, and foods that contained low levels of saturated fats. After the pandemic, with the rise in demand, the manufacturers started innovating more to launch new varieties in the market and promote the plant-based meat products more. Considered in this report • Geography: Japan • Base year: 2021 • Estimated year: 2022 • Forecast year: 2027 Aspects covered in this report • Japan Plant-Based meat products market with its value and forecast along with its segments • Various drivers and challenges • On-going trends and developments • Five force models • Top profiled companies • Strategic recommendation By Source in the report • Soy • Pea • Wheat • Others (quinoa, oats, hemp, others) By Product in the report • Burger Pattie • Sausages • Strips & Nuggets • Meatballs • Others By Type of meat in the report • Beef • Chicken • Pork • Fish • Others (lamb & turkey) By End-user • Retail • HoReCa The approach of the report: This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and listing out the companies that are present in the market. The secondary research consists of third party sources such as press releases, annual report of companies, analysing the government generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducted trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers in regional aspects, tier aspects, age group, and gender. Once we have primary data with us we have started verifying the details obtained from secondary sources. Intended audience This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to Plant-Based meat industry, food and other related industries and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry. Please get in touch with our sales team to find out more.

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