The Global Bacon Market size is expected to be USD 34.69 billion in 2024 and is anticipated to reach a valuation of USD 49.33 billion by 2032 and is predicted to register a CAGR of 4.5% from 2024 to 2032.
Bacon is prepared from meat cuts from the pig's side and belly. The meat is available fresh, cured, and occasionally smoked. When it comes to cooking, bacon is a relatively adaptable ingredient. It is used to add flavour to recipes and is wound around lean proteins to keep them wet while they cook. The bacon grease has a deliciously Savory and salty flavour that may be utilized to fry or sauté other foods. Bacon is frequently served with eggs, pancakes, or waffles for breakfast. Apart from breakfast, bacon is commonly used to add flavour to sandwiches and hamburgers. The taste and texture of bacon differ depending on the locale, such as American-style bacon, Irish bacon, Canadian bacon, etc. The need for bacon has increased as the consumption for meat protein has increased, as has the growth and development of meat processing technology. Furthermore, the rising demand for bacon-based foods such as pizza, breakfast sandwiches, appetizers, and hamburgers has boosted the market for bacon. Bacon, on the other hand, has a substantial quantity of sodium and fat, which increases the chance of heart disease and high blood pressure, limiting the bacon market's growth. However, the emergence of new goods like turkey bacon has opened up new market potential.
The major driver for the bacon market is the initiative the government is taking to help bacon producers and processors to develop new dishes to attract customers; this is creating a positive impact on the bacon market. The growth in the bacon market is due to the new and creative products made from bacon are available in the market, such as bacon-flavoured ice cream, popcorn, cotton candy, soda, and chocolates. In addition to this, culinary dishes made using bacon is never-ending, more and more consumers are attracted to it each year. The busy and hectic lifestyle of the people is helping the fast-food restaurants grow, which in return is helping the growth of the bacon market. Bacon is available to all as it is inexpensive due to the lavish amount of bacon being available in the markets which helps attract a wide range of consumers. Bacon is known to have high amounts of fat, cholesterol and sodium which are a risk to health. Research says that people who consume a massive amount of bacon are prone to high blood pressure and heart diseases, which creates and hugely negative impact on the bacon market. Many of the plant-based companies are working on developing alternative food for bacon with ingredients such as soya beans, due to the increase in the demand for vegan products in the market. This is setting back the bacon market.
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REPORT METRIC |
DETAILS |
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Market Size Available |
2023 to 2032 |
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Base Year |
2023 |
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Forecast Period |
2024 to 2032 |
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CAGR |
4.5% |
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Segments Covered |
By Type, Application And Region |
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Various Analyses Covered |
Global, Regional and Country Level Analysis; Segment-Level Analysis; DROC; PESTLE Analysis; Porter’s Five Forces Analysis; Competitive Landscape; Analyst Overview of Investment Opportunities |
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Regions Covered |
North America, Europe, APAC, Latin America, Middle East & Africa |
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Market Leaders Profiled |
BRF S.A. (Brazil), Cargill Inc. (United States), Foster Farms (United States), Farmland Industries Inc. (United States), Hormel Foods Corporation (United States), Karro Food Group (United Kingdom), OSI Group (United States), Smithfield Foods Inc. (United States), Tnnies Lebensmittel GmbH & Co. KG. (Germany), Organic Prairie (United States), Applegate Farms LLC (United States), True Story Foods (United States), JBS S.A. (Brazil), Oscar Mayer Company (United States). |
In 2021, the pumped bacon segment has the biggest market share. The pumped bacon process involves injecting curing materials into the bacon and then massaging or tumbling it. It is recommended that sodium nitrite be used at a concentration of 120 parts per million (ppm) and potassium nitrite be used at a concentration of 148 ppm ingoing. At 550 ppm, sodium ascorbate or sodium erythorbate should be utilized. The molecular weight of sodium ascorbate or sodium erythorbate is approximately 198, according to USDA regulations. Hydrated versions of such compounds should be adjusted to achieve sodium ascorbate or sodium erythorbate equivalent of 550 ppm, because nitrite in cured meat products can promote the creation of nitrosamines, a confirmed carcinogen, the USDA in-plant assessment system mandates that samples of pumped bacon be extracted. With the use of a Thermal Energy Analyzer, such samples are evaluated to identify the level of nitrosamines (TEA). Additional samples are taken and examined using gas chromatography if TEA indicates a particular level of nitrosamines. Mass spectrometry must confirm the presumed positive. Any pumping bacon in the production establishment, as well as all future output, will be held if any of the original samples taken by USDA for confirmation is found to contain confirmable amounts of nitrosamines.
The bacon market is divided into organic and conventional categories based on nature. The organic sector dominated the market in 2021. Organic bacon is becoming increasingly popular as people become more aware of its nutritional benefits. Pigs fed an organic vegetarian diet of corn and alfalfa are utilized to make organic bacon. This bacon is not cured and is free of both nitrites and nitrates.
The bacon market is divided into four categories: pork, beef, turkey, and chicken, with pork taking the largest bacon market share in 2021. Pork bacon is becoming increasingly popular in North and South America, Europe, and a few Asian Pacific countries. Pork bacon is widely consumed in the United States, Canada, Mexico, Italy, France, Germany, and the United Kingdom.
The global bacon market is divided into Foodservice channels and retail based on the distribution channel. The retail (supermarket and hypermarket) category dominated the bacon market in 2021. Bacon has its own department at supermarkets and hypermarkets, giving customers a wide range of options to pick from. Factors such as the quality of packed bacon, the quality of meat used in production, and the specifications of the curing and smoking procedures involved, on the other hand, play a significant effect in the sales of bacon in supermarkets and hypermarkets. Customers prefer to buy bacon from supermarkets and hypermarkets because they know they will get high-quality items.
This is due to the lifestyle of the people living in the region. A lot of people from this region are adapted to eating meat for breakfast and bacon is a major part of it. Quick service restaurants in the United States and Canada are introducing new options of bacon in their menus trying to adapt to the area’s changing palates and people's interest in trying new dishes. Moreover, the governments in these areas are taking an initiative to help bacon producers and fast-food restaurants to innovate and introduce new dishes to the market which is helping the growth of the market.
This is because China is known to be the homeland of bacon and is expected to be the market leader in the Asia Pacific region.
The Middle East and Africa are anticipated to set back the growth of the bacon market as most of the population in these regions is Jewish and Muslim, and due to the religious restriction, many restrict adding pork-based products to their meals.
Key Players In Bacon Market are BRF S.A. (Brazil), Cargill Inc. (United States), Foster Farms (United States), Farmland Industries Inc. (United States), Hormel Foods Corporation (United States), Karro Food Group (United Kingdom), OSI Group (United States), Smithfield Foods Inc. (United States), Tnnies Lebensmittel GmbH & Co. KG. (Germany), Organic Prairie (United States), Applegate Farms LLC (United States), True Story Foods (United States), JBS S.A. (Brazil), Oscar Mayer Company (United States).
United States President Donald Trump has passed an exclusive order that the meat shops, including bacon, are shielded from lawsuits that prevent waged workers who were affected by COVID 19, and all the meat producers to stay open.
By Product Type
By Nature
By Source
By Distribution channel
By Region
Frequently Asked Questions
Bacon is a type of salt-cured pork made from various cuts, typically from the belly or back of the pig. It is a popular breakfast meat known for its savory flavor and crispy texture when cooked.
Factors driving the bacon market include its widespread popularity as a breakfast staple, versatility in culinary applications, increasing demand for convenience foods, and innovations in flavor variations and packaging formats.
Emerging trends in the bacon market include the introduction of new flavors and seasoning blends, increased focus on premium and artisanal varieties, growing demand for nitrate-free and uncured options, and the exploration of alternative protein sources such as turkey and plant-based bacon alternatives.
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