GLOBAL CANNED MEAT MARKET: STATE, MAIN DEVELOPMENT TRENDS
Keywords:
canned meat, global market, technological innovations, packaging, consumer trends, food safety
Abstract
The modern world market of canned meat is in a phase of significant transformations caused by global trends. On the one hand, canned meat traditionally plays a strategic role in ensuring food security, as it combines long-term storage, high nutritional value and ease of use. On the other hand, changes in consumer preferences, increased requirements for the quality and safety of food products, as well as the development of innovative technologies and packaging materials form new vectors of development of the industry, which necessitates the need for systematic continuation of research. The aim of the work is to form a scientifically based picture of the current state of the world market of canned meat and identify key trends in its development. The volume and structure of the world market of meat and meat products are analyzed; the place of canned meat in the general structure of the meat market and in the segments of ready-made and longterm storage products is outlined; technological innovations in production and packaging are characterized; trends caused by changes in consumer behavior are summarized. Market dynamics reflect not only the growth and redistribution of segments, but also a change in selection criteria: quality in consumer perception is increasingly associated with safety, stability, trust in labeling and practicality. Research focuses on three areas: innovations in composition and recipes; optimization of heat treatment and packaging solutions; ensuring compliance of finished products with current safety and sustainability requirements. The results confirm the scientific hypothesis about the dynamic development of the global canned meat market under the influence of the listed factors. In further research, attention will be focused on the systematization of the Ukrainian market to identify the features of its functioning and the formation of guidelines for effective development.
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2. Chriki S., Hocquette J.-F. The myth of cultured meat: A review. Frontiers in Nutrition. 2020, 7, Article 7. https://doi.org/10.3389/fnut.2020.00007.
3. Statista Research Department. Global meat industry – statistics & facts. 2025. URL: https://www.statista.com/topics/4880/global-meat-industry/#topicOverview.
4. Dhyani P. Package designing for thermally processed foods and beverages: A review. International Journal of Science and Research. 2020, 9(9), 776-782. https://doi.org/10.21275/SR20913113227.
5. Abzhanova S., Zhaksylykova G., Kulazhanov T., Baybolova L., Nabiyeva Z. Application of functional ingredients in canned meat production. Food Sci. Technol. 2022, 42, 163-172. https://doi.org/10.1590/fst.61122.
6. Ullah A., Gul R. A., Inaam N., Naeem M., Imran M., Aslam S., Saeed A., Raza A. Causes of meat deterioration and preservation methods. Indian Journal of Pure & Applied Biosciences. 2023, 11(1), 14-22. https://doi.org/10.18782/2582-2845.8970.
7. Shaltout F. A. Impacts of meat preservation on public health and economy. Journal of Nutrition and Food Processing. 2024, 7(4). https://doi.org/10.31579/2637-8914/203.
8. Dani R., Tiwari K., Prabhakar A. P. B. A review of food packaging materials and its impact on environment. AIP Conference Proceedings. 2024, 2978(1), 020006. https://doi.org/10.1063/5.0182889.
9. Liu Z., Zhang M., Hao Y., Hu W., Zhu W., Wang H., Li L. Application of surface-modified functional packaging in food storage: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety. 2024, 23(3), e13343. https://doi.org/10.1111/1541-4337.13343.
10. Jimenez P. S., Bangar S. P., Suffern M., Whiteside W. S. Understanding retort processing: A review. Food Science & Nutrition. 2024, 12, 1545-1563. https://doi.org/10.1002/fsn3.3912.
11. Roy B. K., Khanam J. S., Tule S. A., Sultana N. Development of canned meat production technique and its quality assessment. Bangladesh Journal of Animal Science. 2025, 54(1), 12-19. https://doi.org/10.3329/bjas.v54i1.80841.
12. Ciawi Y., Tonyes S. G., Dwipayanti N. M. U. Multilayer packaging recycling: Challenges, current practices, and future prospects. Academia Environmental Sciences and Sustainability. 2025, 2(1), 1-12. DOI:10.20935/AcadEnvSci7521.
13. Ponnampalam E. N., Bekhit A. E. D., Bruce H., Scollan N. D., Muchenje V., Silva P., Jacobs J. L. Production strategies and processing systems of meat: Current status and future outlook for innovation–a global perspective. In C. M. Galanakis (Ed.), Sustainable meat production and processing. Academic Press, 2019. Pp. 17-44. https://doi.org/10.1016/B978-0-12-814874-7.00002-X.
14. Sharma A. Ready-to-eat meat products market size & outlook, 2025-2033. Straits Research. 2025. URL: https://straitsresearch.com/report/ready-to-eat-meat-products-market.
15. Drewnowski A. Perspective: The place of pork meat in sustainable healthy diets. Advances in Nutrition. 2024, 15(5), 100213. https://doi.org/10.1016/j.advnut.2024.100213.
16. Piles M., Tusell L., Mora M., Garcia-Baccino C., Cudrey D., Hassenfratz C., Mercat M.-J., David I. Feeding behaviour in group-housed growing-finishing pigs and its relationship with growth and feed efficiency. Veterinary Sciences. 2025, 12(2), 168. https://doi.org/10.3390/vetsci12020168.
17. Alfaia C. M., Madeira M. S., Pestana J., Coelho D., Lopes P. A., Toldrá F., Prates J. A. M. Pork byproducts. In B. K. Simpson, A. N. Aryee, & F. Toldrá (Eds.), Byproducts from agriculture and fisheries: Adding value for food, feed, pharma and fuels. John Wiley & Sons. 2019. Pp. 19-41. https://doi.org/10.1002/9781119383956.ch2.
18. Kim D., Parajuli R., Harris N., Kim C., Thoma G. Measuring and mitigating GHGs: Chicken (Commodity brief). World Wildlife Fund, The Markets Institute at WWF. 2022. URL: https://www.worldwildlife.org/documents/116/fc8bl1h7k_MOBERG_GHG_Brief_CHICKEN_06_22_v5.pdf.
19. López-Moreno M., Fresán U., Marchena-Giráldez C., Bertotti G., Roldán-Ruiz A. Industry study sponsorship and conflicts of interest on the effect of unprocessed red meat on cardiovascular disease risk: A systematic review of clinical trials. The American Journal of Clinical Nutrition. 2025, 121(6), 1246-1257. https://doi.org/10.1016/j.ajcnut.2025.02.030.
20. Lindner J. Beef industry statistics: Market data report 2025. Gitnux. 2025. URL: https://gitnux.org/beef-industry-statistics/.
21. Godfray H. C. J., Aveyard P., Garnett T., Hall J. W., Key T. J., Lorimer J., Pierrehumbert R. T., Scarborough P., Springmann M., Jebb S. A. Meat consumption, health, and the environment. Science. 2018, 361(6399), eaam5324. https://doi.org/10.1126/science.aam5324.
22. Lynch J. Availability of disaggregated greenhouse gas emissions from beef cattle production: A systematic review. Environmental Impact Assessment Review. 2019, 76, 69-78. https://doi.org/10.1016/j.eiar.2019.02.003.
23. Food and Agriculture Organization of the United Nations. Meat market review: Emerging trends and outlook in 2024. 2024. URL: https://openknowledge.fao.org/server/api/core/bitstreams/0d3971d1-2fba-4381-8bac-b3a251ee716a/content.
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31. Mordor Intelligence. Canned meat market size & share analysis – growth trends & forecasts (2025-2030). Market research report. 2025. URL: https://www.mordorintelligence.com/industry-reports/global-canned-meat-market.
32. ІndustryARC. Canned Meat Market – By Product Type, By Packaging Material, By Category, By Distribution Channel and By Geography – Opportunity Analysis & Industry Forecast, 2024-2030. 2025. URL: https://www.industryarc.com/Research/canned-meat-market-800763.
33. Henchion M., McCarthy M., Resconi V. C., Troy D. Meat consumption: Trends and quality matters. Meat Science. 2014, 98(3), 561-568. https://doi.org/10.1016/j.meatsci.2014.06.007.
34. Vasilev D., Stajkovic S., Karabasil N., Dimitrijevic M., Teodorovic V. Perspectives in meat processing. IOP Conference Series: Earth and Environmental Science. 2019, 333(1), 012024. https://doi.org/10.1088/1755-1315/333/1/012024.
35. Chellaiah R., Shanmugasundaram M., Kizhekkedath J. Advances in meat preservation and safety. International Journal of Science and Research. 2020, 9(3). https://doi.org/10.21275/SR20913113227.
36. Stojanović B. Đ., Stojanović Z. M., Marjanović S. S., Janković S. D., Antić Mališa P., Balaban M. R., Antić V. V. Canned meat products for members of the Serbian armed forces: Na, K, Ca, and Mg content and health risks/benefits. Journal of Agricultural Sciences (Belgrade). 2022, 67(4), 415-431. https://doi.org/10.2298/JAS2204415S.
37. Al-Zaidi R. M. K., Hadi M. T., Al-Attar E. J., Khaleel A. M. Preservatives in canned meat and their potential human health concerns: A review. Earthline Journal of Chemical Sciences. 2024, 11(1), 163-172. https://doi.org/10.34198/ejcs.11124.163172.
38. Shah M. A., Bosco S. J. D., Mir S. A., Sunooj K. Evaluation of shelf life of retort pouch packaged Rogan josh, a traditional meat curry of Kashmir, India. Food Packaging and Shelf Life. 2017, 12, 76-82. https://doi.org/10.1016/j.fpsl.2017.04.001.
39. Data Bridge Market Research. Global canned meat market – Industry trends and forecast to 2032. 2025. URL: https://www.databridgemarketresearch.com/reports/global-canned-meat-market.
40. Food & Hospitality Asia. Top trends in the meat sector: 2024 & beyond. 2024. URL: https://www.foodnhotelasia.com/blog/fnb/trends-in-the-meat-sector/.
41. United Nations. New UN report links processed meats to cancer in humans; red meat also likely to cause the disease. UN News. 2015. URL: https://news.un.org/en/story/2015/10/513662.
Published
2026-10-12
Section
MODERN DIRECTIONS FOR THE DEVELOPMENT OF FOOD TECHNOLOGY
This work is licensed under a Creative Commons Attribution 4.0 International License.
