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Market Snapshot: Meat, Poultry & Seafood

Conventional meat consumption has declined, but plant-based meats are growing rapidly, and while the number of industry establishments have declined, the number of employees has grown 3.2%.

Meat

According to “2019 Trends and Advances in Food Packaging and Processing,” a report by PMMI Business Intelligence, meat, poultry and seafood holds an 18.1% share of the nine food categories, with the number of establishments decreasing to 2,436 between 2014 to 2017 (a CAGR of -1.6%), even though the number of employees increased to 381,816 during the same period, at a CAGR of 3.2%.

Meat, poultry and seafood product packaging trends include the use of more vacuum and MAP sealed trays for aesthetic appeal. One Process Engineer at a meat processing company said, “We developed a proprietary post-pasteurization process that guarantees our cooked products are free of preservatives, harmful bacteria, and foodborne pathogens.”

Variety protein packs and single-serve tuna in recyclable cups with a foldable fork are also new trends, as are on-the-go meat snack bars. Protein-sourced additives such as soy, whey, algae and insect protein are gaining awareness, as are meatless replacements such as plant-based protein alternatives.

Meat, Poultry and Seafood Product Processing Trends

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