SURIMI MARKET

Surimi Market Outlook (2023 – 2033)

Global demand for surimi is predicted to increase at a CAGR of 6% from 2023 to 2033. In 2023, the global surimi market is valued at US$ 6.1 billion and is estimated to reach a market size of US$ 11 billion by 2033. Fresh surimi is experiencing more demand compared to processed surimi due to factors such as flavor, overall quality, and several health – improving qualities.

Whitefish protein concentration is known as surimi. Surimi is processed either immediately after fishing or in factories located on land. Fish fillets have their meat chopped and repeatedly rinsed with fresh water to remove everything but the soluble proteins.

The odorless and flavorless paste made by this procedure is put into a frozen block form known as surimi. The surimi base is then given cryoprotectant 15 to maintain its gelling and elastic qualities. These blocks are sold to food processors, who combine this raw material with other ingredients to give it texture, taste, and color. The result is the final product, known as surimi or kamaboko, which is well-liked in Asian and European markets.

Omega – 3 fatty acids, which are abundant in surimi and aid in the reduction of inflammation and weight gain. Various processed food items of all kinds are prepared using it as well. The consumption of seafood is rising globally, and more people are becoming heath conscious. These trends, together with strategic moves made by top market players, are also contributing to the surimi market expansion.

Surimi extraction techniques are becoming more popular globally due to the increased demand for comminuted products in the food industry. The most polular fish – based muscle protein consumed worldwide is surimi. The popularity of processed meat, especially seafood imitations and kamaboko products is paving the way for surimi providers. Protease inhibitors are commonly used by food producers in several surimi – based products to preserve the gel’s stability. Some of the end users in the market include residential and commercial consumer groups.

Demand for surimi is expected to continue to rise from the food service sector, and also among consumers who prefer to cook at home. Emphasis on raw material exploitation, utilization of fisheries by catch and underutilized species, stock evaluation, preservation of the environment, pollution control, and water consumption are expected to encourage manufacturers to invest in sustainable surimi manufacturing processes. Furthermore, by – products of fish filleting could be used as an alternative for surimi production, providing several opportunities for seafood manufacturers to invest in a surimi processing line.

Which are the Major Factors Stimulating the Demand for Surimi?

“Increasing Adoption of Surimi in Imitation Seafood Products”

Surimi’s application as a substitute for real crabs and other shellfish species is expected to increase due to its low cost and high convenience. The use of surimi in imitation seafood products is driving market revenue. Imitation crab is becoming more popular among consumers for preparing seafood at home since it is less expensive and has high nutritious content.

Other seafood products, on the other hand, such as salmon, tuna, and lobsters are struggling to maintain a large market share due to rising prices. Surimi’s increased application in the preparation of crab – flavored products and other seafood is expected to boost sales over the coming years.

“ Growing Consumption of Surimi by Food Processing Companies to Improve Softness & Taste of Cooked Meat”

Surimi filling is gaining traction among consumers of fish and meat products due to its low cost and high nutritional content. Surimi is used by food processing firms to improve the softness and taste of cooked meat.

Consumer’s awareness about healthy lifestyles and nutritional food is increasing, and, as a result, they prefer high – quality, natural, and organic food products. Furthermore, they are concerned about the quality of ingredients used in food products, and they desire healthy and nutritious foods. Consumers are willing to pay extra for high-quality premium foods, and therefore, demand for clean – label surimi products is higher than that for conventional surimi offerings.

What Could Possibly Hinder the Consumption of Surimi ?

“Lack of Raw Resources and High Initial Cost for Setting Up Plants Required to Produce Surimi”

The surimi market growth is anticipated to be constrained by a lack of local supply of raw materials. Aquatic products must also be promptly processed, stored, and marketed due to their extreme perishability. In this situation, unforeseen obstacles inhibit the proper operation of supply chain management for fresh foods, leading to food waste and a decline in market demand.

A significant barrier to market expansion is the increased probability of microbial contamination caused by exposure to air and moisture, which results in greater storage and preservation expenses to prevent decomposition. The lengthy manufacturing process and high initial costs involved with setting up the plants required to produce surimi may limit market value.