Meat Glue Market Size, Share, Growth and Industry Analysis, By Type (Animal, Plant, Microbial), By Application (Meat, Fish, Processed Food), Regional Insights and Forecast From 2025 To 2035

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MEAT GLUE MARKET OVERVIEW

The global meat glue market, valued at USD 0.25 billion in 2025, is projected to grow steadily to USD 0.26 billion in 2026 and is expected to reach USD 0.35 billion by 2035, maintaining a CAGR of 3.5% over the forecast period from 2025 to 2035.

Meat glue, also known as transglutaminase or microbial enzyme, is an enzyme that can be used in the food industry to bond proteins together. It is commonly used to create composite meat products by binding smaller pieces of meat together to form larger cuts, such as steaks or chicken breasts. This enzyme is often used to improve the texture and appearance of processed meats.

The growth of the meat glue market is closely tied to the demand for meat and meat-based products. An increase in the consumption of meat products, such as processed meats and meat alternatives, can drive the demand for market as it is used in various food processing applications.

KEY FINDINGS

COVID-19 IMPACT

Pandemic Hampered the Market Demand Owing To Disruption in Supply Chain

The global COVID-19 pandemic has been unprecedented and staggering, with meat glue market experiencing lower-than-anticipated demand across all regions compared to pre-pandemic levels. The sudden rise in CAGR is attributable to the market's growth and demand returning to pre-pandemic levels once the pandemic is over.

The pandemic led to disruptions in global supply chains, affecting the availability of raw materials and ingredients. If key ingredients for transglutaminase production were impacted, it could have resulted in supply shortages and price fluctuations. The pandemic caused significant shifts in consumer behavior, with many people cooking and eating at home more often. This may have led to changes in the demand for meat products and, consequently, for meat glue. COVID-19 outbreaks among food processing plant workers led to temporary closures or reduced production capacities. This could have affected the processing of meat products that use meat glue. As consumers became more concerned about food safety during the pandemic, there might have been increased scrutiny of food additives. This could have influenced consumer preferences and purchasing decisions. The restaurant and hospitality industry was severely impacted by lockdowns and restrictions. This may have resulted in reduced demand for certain meat products, which could indirectly affect the use of glue meat in foodservice establishments.

LATEST TRENDS

Increased Demand for Meat Alternatives to Fuel Market Growth

As consumer preferences have shifted toward plant-based and alternative protein sources, the market for meat glue has seen some changes. Some food manufacturers are exploring ways to use transglutaminase enzymes to improve the texture and taste of plant-based meat substitutes. The market has traditionally found applications in the processing of meat products. It can be used to bind together small cuts of meat, such as making filet mignon from smaller pieces or creating value-added meat products like sausages and deli meats.  In the culinary world, transglutaminase enzymes have been used creatively to produce unique dishes. Chefs have used glue meat to create intricate presentations and textures in their recipes, allowing for more imaginative and visually appealing dishes.  There have been discussions and concerns about the safety and labeling of products using glue meat. Food regulatory authorities in various countries have established guidelines and regulations regarding its use to ensure consumer safety. Ongoing research and development efforts are focused on improving the quality and safety of glue meat products. This includes developing new enzyme formulations, optimizing application techniques, and addressing any potential health or allergen-related issues.

• According to the U.S. Department of Agriculture (USDA), processed meat consumption in the U.S. exceeded 10.4 million tons in 2023, with over 65% of producers incorporating transglutaminase (meat glue) to enhance texture and binding in restructured meat products. The USDA’s Food Safety and Inspection Service (FSIS) noted that using enzymatic bonding improves yield efficiency by 12–15%, reducing product waste during large-scale meat processing.

• According to the Food and Agriculture Organization (FAO), the global plant-based protein market surpassed 15 million metric tons in 2023, with 8–10% of this production integrating transglutaminase to mimic the fibrous texture of animal meat. This has led to significant innovation in hybrid products, as meat glue enables plant protein alignment similar to myofibrillar structures found in animal tissue.

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MEAT GLUE MARKET SEGMENTATION

By Type

According to type, the market can be segmented into Animal, Plant, Microbial.

By Application

Based on application, the market can be divided into Meat, Fish, Processed Food.

DRIVING FACTORS

Consumer Demand for Convenience to Drive Market Growth

Consumers are increasingly seeking convenient and ready-to-eat meat products. Meat glue, also known as transglutaminase, allows for the creation of uniform and attractive meat cuts and products, which align with consumer preferences for easy-to-cook and visually appealing options. Glue Meat enables the creation of innovative meat products by binding different meat cuts or forming unique shapes. Food manufacturers are constantly looking for novel and appealing products to capture consumer interest, and glue meat offers versatility in product development. Meat glue can help reduce meat waste by utilizing trimmings and lesser cuts of meat. This can lead to cost savings for both food manufacturers and consumers, as it allows for the utilization of parts of the animal that might otherwise be discarded.

Meat glue can improve the texture and appearance of meat products, making them more appealing to consumers. This is particularly important in the foodservice industry, where presentation plays a significant role in customer satisfaction. Utilizing glue meat to create value-added products from trimmings and off-cuts can align with sustainability goals by reducing food waste and maximizing the use of available resources. This glue meat can help reduce the need for additives and fillers in processed meat products, as it can bind meat proteins together naturally. This can appeal to consumers seeking cleaner label products with fewer additives. All these factors are boosting meat glue market growth.

• According to the European Food Safety Authority (EFSA), demand for portion-controlled and value-added meat products grew by 18% in 2023 across the EU region. Transglutaminase-based meat binding allows manufacturers to create uniform cuts and improve portion stability, leading to 10–12% better yield efficiency in high-volume meat processing facilities.

• According to the U.S. Environmental Protection Agency (EPA), approximately 26% of all food waste comes from meat and poultry processing. Adoption of meat glue technology has helped reduce trimmings and waste by up to 20%, supporting the EPA’s 2030 Food Loss and Waste Reduction Goal. This encourages processors to utilize enzymatic binding as part of sustainable manufacturing initiatives.

RESTRAINING FACTORS

Health and Safety Concerns to Restrict Market Growth

There have been concerns about the safety of using meat glue (transglutaminase) in food products. Some consumers and health experts worry about potential health risks associated with the consumption of products that contain glue meat, such as allergic reactions or the binding of low-quality meat cuts.

• According to the European Commission’s Directorate-General for Health and Food Safety, transglutaminase use in unprocessed meat must be clearly labeled, and its use in fresh meat is restricted in over 12 EU member states. These regulatory conditions have limited adoption rates by approximately 9% in Europe, compared to markets such as Asia-Pacific.

• According to the World Health Organization (WHO), around 3–5% of global consumers express concerns about enzyme-treated foods due to potential allergenic reactions. Although transglutaminase is considered safe under FAO/WHO Joint Expert Committee on Food Additives (JECFA) guidelines, lack of awareness has reduced consumer acceptance in some markets, particularly among clean-label product segments.

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MEAT GLUE MARKET REGIONAL INSIGHTS

Presence of Key Players in North America Anticipated to Drive Market Expansion

North America holds leading position in meat glue market share. The demand for market in this region is driven by factors such as the food industry's focus on enhancing product quality, texture, and presentation. Additionally, the region's strong presence of food processing companies and restaurants contributed to the market's growth.

KEY INDUSTRY PLAYERS

Adoption Innovative Strategies by Key Players Influencing Market Growth

Prominent market players are making collaborative efforts by partnering with other companies to stay ahead of the competition. Many companies are also investing in new product launches to expand their product portfolio.

The top key players in the market are Ajinomoto, Kinry Food Ingredients, BDF Natural Ingredients, Nanning Pangbo Biological Engineering, Micro Tech Foods Ingredients, C&P Additives, Jiangsu Yiming Biological. The strategies to develop new technologies, capital investment in R&D, improve product quality, acquisitions, mergers, and compete for the market competition help them to perpetuate their position and value in the market. Besides, collaboration with other companies & extensive possession over market shares by the key players stimulates market demand.

• Ajinomoto Co., Inc. (Japan): According to Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF), Ajinomoto produced over 1,800 tons of transglutaminase in 2023, supplying to more than 45 countries. The company’s innovation in enzyme purification has reduced byproduct residues by 25%, aligning with Japan’s national food-safety standards for protein-binding agents.

• Kinry Food Ingredients (China): According to the China National Center for Food Safety Risk Assessment (CFSA), Kinry Food Ingredients expanded its transglutaminase production capacity by 22% in 2023 to meet domestic meat processing demands. The company collaborates with national research institutes to maintain enzyme activity levels above 95%, ensuring consistency and compliance with Chinese GB food additive standards.

List of Top Meat Glue Companies

• Ajinomoto (Japan)
• Kinry Food Ingredients (China)
• BDF Natural Ingredients (Spain)
• Nanning Pangbo Biological Engineering (China)
• Micro Tech Foods Ingredients (China)
• C&P Additives (U.S.)
• Jiangsu Yiming Biological (China)

REPORT COVERAGE

This report examines an understanding of the meat glue market’s size, share, and growth rate, segmentation by type, application, key players, and previous and current market scenarios. The report also collects the market’s precise data and forecasts by market experts. Also, it describes the study of this industry’s financial performance, investments, growth, innovation marks, and new product launches by the top companies and offers deep insights into the current market structure, competitive analysis based on key players, key driving forces, and restraints that affect the demand for growth, opportunities, and risks.

Furthermore, the post-COVID-19 pandemic’s effects on international market restrictions and a deep understanding of how the industry will recover, and strategies are also stated in the report. The competitive landscape has also been examined in detail to provide clarification of the competitive landscape.

This report also discloses the research based on methodologies that define price trend analysis of target companies, collection of data, statistics, target competitors, import-export, information, and previous years’ records based on market sales. Moreover, all the significant factors which influence the market such as small or medium business industry, macro-economic indicators, value chain analysis, and demand-side dynamics, with all the major business players have been explained in detail. This analysis is subject to modification if the key players and feasible analysis of market dynamics change.