Dry Sausage Market REPORT OVERVIEW
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The global dry sausage market size was USD 4714 million in 2021 and is projected to touch USD 6931.07 million by 2031, at a CAGR of 3.9%7 during the forecast period.
A sausage can be categorized as dry or semi-dry, smoked, or unsmoked, and is generally considered ready-to-eat. Dry sausages are concentrated meat forms made with beef, pork, poultry, seasoned with spices, that are mixed with curing ingredients, and moved through an air-drying process. This type of sausage is softer than semi-dry sausage, which is partially dried and smoked for preparation before being consumed. The varieties of dry sausages are chorizo, frizzes, pepperoni, lolita, and salami.
The sausage may or may not be characterized by bacterial fermentation. When fermented, the growth of lactic acid bacteria is helpful as a meat preservative and for producing the typical tangy flavor. Salamis and Cervelats are the main sausage products. Italian and French sausages are rarely smoked, but other varieties usually are smoked. These sausages require more production time than different links, resulting in a concentrated meat form.
COVID-19 Impact: Increased Food Production Demand Accelerated Market Growth
With travel shutdowns in place, the demand for food production increased dramatically over the last two years as people stayed home. The dry sausage market saw high levels of growth during the pandemic as it is widely used in pizza, ready-to-eat items, and various other meals. The pandemic spurred the industry's development and continues climbing the ladder. The increased demand was mainly seen in the Americas and Europe, as most consumers preferring the product reside in these regions. South Korea and Japan also saw an uptick in demand for sausages.
LATEST TRENDS
"Improved Machinery to Proliferate Market Growth"
Sausage production was a way of preserving meat in the old days, but in modern days, it has gradually turned into meat products with various ingredients. There has been a massive improvement in all aspects of sausage production, such as shape, animal species, components, equipment, and machines. Further advances will be made in sausage production due to the technological revolution in addressed areas and the ones to be researched. Techniques such as synthetic casings and improved machinery will help the market to increase very soon.
Dry Sausage Market SEGMENTATION
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- By Type
The market categorizes into pork, beef, and poultry dry sausage.
- By Application
Based on the applications, the market categorizes into pizza, ready-to-eat food, and meals.
DRIVING FACTORS
"Innovations in Manufacturing and Production to Boost Market Growth"
Humidity Monitoring Devices (HMD) are used against dry and wet bulb thermometers to measure the relative humidity in sausage manufacturing, as humidity monitoring devices give a direct readout of relative humidity, increasing accuracy. Machines are used at each step of production instead of manual labor. The sausage industry has seen a vast improvement in product texture and yield due to the evolution of vacuumization in pumps, inline grinding, automatic hanging devices, automated mold loading, and computer-controlled product flow. An example would be the AL series of machines produced by Handtmann for linking natural sausage casing to accurate length and weight.
"Development of Sausage Formulation Software to Drive Market Growth"
New models of machines are being manufactured, such as grinders with different plate diameters and holes for desired particle size of the sausage. The development and use of sausage formulation software have made the cumbersome sausage formulation calculations easy and efficient for the sausage processors. An example is the sausage mania spreadsheet. The innovations and development in the market will thus drive the dry sausage market growth. Investors must regularly consider and keep track of these developments to enhance their industry production process. The dry sausage market will grow dramatically with the development of new ideas and efficient resources.
RESTRAINING FACTORS
"High Amount of Sodium Addition to Affect Health and Impede Market Growth"
Consumption of preservatives in food products is a significant cause of concern today. The addition of a high amount of sodium in the sausage could lead to health problems such as blood pressure, cholesterol, issues in the arteries, hypertension, and other heart problems. Fats and calories may further escalate these problems. Hence, companies should thoroughly check the manufacturing and production processes as preservatives in the products could affect the market growth. Thus, investors must consider these factors before forging an agreement.
Dry Sausage Market REGIONAL INSIGHTS
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"Increased Food Production Demand to Accelerate North American Market Share "
North America will lead the dry sausage market share due to increased demand for food production. The pandemic proliferated the need for increased food production, which has caused the market spur recently. Some of the top companies producing this type of sausage are based in the U.S., making it a potential market for investors. The region is set to see a growth in the product exponentially soon, as new flavors and resources come into the market daily. Thus, investors must closely watch the region for further developments.
KEY INDUSTRY PLAYERS
The report analyzes different market players in the industry, and information is published after proper research, analysis of trends, key developments, new initiatives, and technological developments and innovations. Other aspects in the report are a study on the companies, regions, automation, technical and environmental developments, and the impact of new emerging industries along with their risks. The facts in the report may be subject to change, given the situation of market players from time to time.
List of Market Players Profiled
- WH Group (Smithfield Foods) {China}
- Campofrío Food Group {Spain}
- Hormel (U.S.)
- Tyson Foods (Hillshire Brands) {U.S.}
- Olymel (Canada)
- Vienna Beef (U.S.)
REPORT COVERAGE
The report examines elements that affect the demand and supply and estimates dynamic market forces for the forecast period. The report offers drivers, restraints, the latest trends, and industrial developments. After evaluating financial and technical market factors, the report provides an exhaustive SWOT analysis. The research is subject to alteration given the key players and analysis of market dynamics change. The information is an approximate estimate of the factors mentioned, taken into consideration after thorough research.
| REPORT COVERAGE | DETAILS |
|---|---|
Market Size Value In |
US$ 4714 Million in 2021 |
Market Size Value By |
US$ 6931.07 Million by 2031 |
Growth Rate |
CAGR of 3.9% from 2021 to 2031 |
Forecast Period |
2024-2031 |
Base Year |
2023 |
Historical Data Available |
Yes |
Regional Scope |
Global |
Segments Covered |
Type and Application |
Frequently Asked Questions
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What value is the dry sausage market expected to touch by 2031?
The global dry sausage market is expected to touch USD 6931.07 million by 2031.
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What CAGR is the dry sausage market expected to exhibit by 2031?
The dry sausage market is expected to exhibit a CAGR of 3.9% by 2031.
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What are the driving factors of the dry sausage market?
Innovations in the manufacturing process and the development of new software are the driving factors of the dry sausage market.
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Which are the leading companies operating in the dry sausage market?
WH Group (Smithfield Foods), Campofrío Food Group, Hormel, Tyson Foods (Hillshire Brands), Olymel, and Vienna Beef are the leading companies operating in the dry sausage market.
