Several leading players in the processed meat industry are developing new meat products and strategies to lure consumers. This product is available in both frozen and ready-to-eat forms.
Processed meats are considered carcinogens
A recent report by the International Agency for Research on Cancer (IARC) has found that processed meats may be carcinogenic. The group looked at over 800 studies on cancer and food consumption in humans. These included more than 700 epidemiological studies on red meat and 400 on processed meat. The IARC’s work is crucial to the development of health guidelines and risk assessments.
Consuming high amounts of processed meat increases your risk of colorectal cancer. Some meat is naturally carcinogenic, but others are added to reduce its risk. Check the labels of your favorite processed meat products to learn about the ingredients. If it contains a preservative, you should avoid it.
The International Agency for Research on Cancer (IARC) has classified red meat as a Group 2A carcinogen, which means it is probably carcinogenic in humans. However, this classification is based on limited epidemiological evidence, and it does not prove causation in all cases.
It is recommended that people limit their consumption of meat to three portions a week. This includes red meat and processed meat, both fresh and processed. Red meat and processed meats contain several chemicals that may contribute to cancer. For example, red meat contains N-nitroso compounds, which damage bowel cells.
Regardless of the type, eating more than 50 grams of processed meat per day increases your risk of colorectal cancer by 18 percent. In fact, even fresh red meat may be a carcinogen.
While it is hard to eliminate red meat completely from your diet, it is important to limit the amount of red and processed meat you eat. These meats are high in heme iron, which aids the production of carcinogenic NOCs.
Reformulation strategies are the most common procedures in designing new healthy meat products
Recent advances have been made in the field of designing new healthy meat products by substituting healthy ingredients for unhealthy ones. These strategies are a quick and easy way to make changes to the final product without affecting its quality or composition. They have been used for a variety of applications, including enhancing the health image of meat products, influencing the body’s functions, and meeting basic nutritional requirements.
Reformulation strategies can also reduce costs by reducing the amount of meat used. By substituting vegetable oils for animal fat, sausages can be processed with less meat. According to the Meat suppliers Bay Area, this method reduces the environmental impact associated with producing meat products. The meat content can be reduced to as little as one-third of its original content while retaining its nutritive value and sensory properties.
The use of mushrooms in meat products is another way to improve their nutritional value. Some studies have focused on the use of plant by-products, which are rich in dietary fiber, bioactive compounds, and vitamins. One of these by-products is edible mushroom flour, which has a significant antioxidant capacity.
Research into the efficacy of plant extracts with antimicrobial activity is also a popular approach. Lipid materials derived from these molecules can be highly attractive candidates for the reformulation of meat products. The main goal is to reduce negative constituents in processed meat and add healthy ingredients.
The adoption of novel products depends on consumer acceptance. Consumers must accept new products before they are able to achieve full commercial potential. A cross-cultural study conducted by the authors aims to identify the conditions that facilitate consumer acceptance of healthier meat products. It consists of a variety of qualitative methods including online focus groups.
Demand for ready-to-eat meat products
Demand for ready-to-eat meat products is increasing worldwide. Several factors are boosting the market. Consumers are looking for more nutritionally rich meat products that are low in fat, cholesterol, and caloric content. These products are also becoming more delicious. This is a good thing for manufacturers.
Rising disposable incomes and changing dietary habits are driving market growth. In addition, ready-to-eat meat products are becoming more convenient. They are increasingly served in supermarkets, school cafeterias, restaurants, and concession stands. A growing number of working women and rapid urbanization are also fueling demand for these meat-based FPP.
Rising awareness about health and wellness has increased the demand for meat-based convenience foods. These include ready-to-cook and packaged meat products. Increasing consumer purchasing power, changing meal patterns, and growing awareness of nutrition and healthy foods are driving market growth. In the near future, the demand for ready-to-eat meat products will grow at a 1.6% annual rate.
The meat products market is primarily driven by rising demand in the Asia Pacific region. This region is home to some of the fastest-growing economies in the world. In particular, India and China are two of the fastest-growing economies. There are many convenience meat products available, such as bacon, ham, hotdogs, and sausages. Additionally, meat-based sauces are becoming increasingly popular.
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Growth of the chilled meat products sub-segment
The global market for chilled meat products is expected to exceed $199.5 billion in 2021. The growth of this sub-segment is predicted to be fueled by the increasing consumption of it, which is often stored at low temperatures. This low temperature inhibits the growth of harmful bacteria and microorganisms, making chilled meat products safe for consumption.
This sub-segment is led by Europe, with the region expected to generate $142.6 billion by 2030. With an increasing population and increasing awareness of protein, Europe is likely to experience a surge in meat products.
In 2015, the value of meat imports into Vietnam was US$234.7 million. This represents a 143% increase from 2010-2014. Poultry imports made up about 51% of Vietnamese meat imports. However, bovine meat saw a higher jump from US$25 million to US$92.5 million, while frozen/chilled bovine meat made up just 1.2% of imports.
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