The report "Binders and Scaffolders for Meat & Meat Substitutes Market by Type (Binders For Meat & Meat Substitutes, Scaffolders For Cultured Meat), Application (Meat Products, Meat Substitutes, Cultured Meat), Meat Type, & Region - Global Forecast to 2026 and 2032" The global binders and scaffolders for meat & meat substitutes market is projected to reach USD 4.2 billion, by 2026, at a CAGR of 2.6% from 2021 to 2026. The global cultured meat market is estimated to be valued at USD 593.0 million by 2032, recording a CAGR of 15.7% from 2026 to 2032. The global perception toward animal meat products is shifting towards products like cultured meat. Today, a wide range of functional foods have been developed, including probiotics, prebiotics, and symbiotic foods. These products have changed the approach of considering animals only as a source of energy and nutrition to biologically manufacturing meat that confers benefits on human health.

The use of phosphates and hydrocolloids as binders increase the texture of the meat

Popular binders in ground meat-based products include oatmeal, breadcrumbs, rice, and even semolina. Starches, cereal floors, and vegetable hydrocolloids such as carrageenans and alginates are some of the widely used meat binders in the meat processing industry. The use of polysaccharide gums such as carrageenans and alginates as water binders in low-fat meat products is of great interest to meat processors because of consumer demand for leaner and lower-cost muscle foods. Meat-derived protein ingredients are collagen, gelatin, and blood-derived proteins. The addition of collagen to meat products as a binder has been shown to be advantageous. Collagen is believed to have the potential as a substitute for starches and other hydrocolloids in the formulation of meat products.

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Primary companies highlighted:

• ADM (US)
• DuPont (US)
• Kerry (Ireland)
• Danagreen Co., Ltd (South Korea)
• Marix Meats (US)
• Memphis Meat (US)

A rise in demand for cultured meat is expected to drive the growth of the scaffolders market

The scaffolders and cultured market have been growing at an accelerated pace since the first creation of the cultured meat burger back in 2013. Dozens of companies have entered the cultured meat industry, and various product species such as chicken, beef, pork, and seafood are in the development process. The geographical distribution of these companies is in 19 countries across five continents, 37% in North America, 25% in Asia, and 21% in Europe. Several companies have emerged to embrace the cultured meat value chain, including low-cost cell culture medium, bioreactor, scaffolding materials, and cell lines.

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Market Drivers: Increasing demand for alternative protein

According to data published by the Food and Agriculture Organization (FAO), global meat production is projected to be 16% higher by 2025, than during the base period of 2013–2015. Rising consumption of meat coupled with the increasing demand for nutritional meat is expected to support the market growth of cultured meat during the forecast period. The increasing global population in developing economies coupled with the rising meat consumption is projected to drive the market growth of cultured meat across the globe. Rapid urbanization in developing countries has fueled the consumption of proteins from animal sources. Compared to rural areas, the urban population consumes more meat, beef, and poultry products. Poultry is one of the major categories in the cultured meat market, which is expected to witness significant growth during the forecast period due to the increase in demand for affordable animal protein over red meats. Developing regions such as Asia Pacific and Africa are expected to account for significant growth in the next 10 years due to the shift from a cereal-based diet to a protein-based one. This growing trend of protein consumption is expected to present several opportunities for various meat processors and food companies to invest in alternative meat protein such as cultured meat to fulfill consumer demand. Recent advancements in food technology have helped in the development of new alternate protein products such as plant-based protein, cultured meats, and edible insects. These products provide a considerable amount of protein but require less natural resources compared to common protein sources such as meat and fish. This practice is gaining popularity in the market and has high growth potential. A number of players have emerged in the animal protein sector. For instance, in insect protein, nextProtein (France), founded in 2015, provides insect-based protein for feed, under its brand, Protix, which is an ideal protein source for pet food applications. In cultured meat, a handful of startups are in the R&D phase and are about to make their cultured meat products commercially available by 2021. Meatless food products such as meat-free burgers by Impossible Food (US) and pea-based shrimp by New Wave Foods (US) have already garnered a competitive edge.