Plant-based alternatives to meat and seafood are being increasingly adopted for different consumption occasions from main course (minced meat and burger patties) to finger food (nuggets and bites). Global brands include Impossible and Harvest Gourmet, regional brands include Meat Zero (produced in Thailand) and Hoshay Food (produced in Malaysia) and local offers include Happiee! In recent years, availability has been largely offered by frozen options, but ambient plant-based alternatives have entered the local market, including unMeat tuna-style flakes (produced in the Philippines) and Singapore’s Anew plant-based luncheon meat; penetration is improving with considerable share of shelves in modern grocery retailers.
Local twists in terms of flavour and format are expected to continue within processed meat, seafood and alternatives to meat, such as Hainanese skewered meat from Singapore by Leo Satay, bulgogi (marinaded protein for barbeque frilling) from Korea by KSP Food and I’m Bulgogi, meat in a Japanese-style marinade meat such as seaweed miso by Shinsen, and other Japanese processed meat formats including karaage (marinaded protein that is battered with flour and deep fried), katsu (protein battered with panko bread crumbs), and yakitori (skewered and grilled over a charcoal fire). These products are also increasingly offered by some private label lines, including FairPrice.
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Processed Meat, Seafood and Alternatives to Meat
This is the aggregation of processed meat, processed seafood and meat and seafood substitutes.
See All of Our DefinitionsThis report originates from Passport, our Processed Meat, Seafood and Alternatives to Meat research and analysis database.
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