Analysis of Surimi Market Covering 30+ Countries Including Analysis of US, Canada, UK, Germany, France, Nordics, GCC countries, Japan, Korea and many more
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 health 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 popular 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.
Surimi Market Size (2023)
US$ 6.1 Billion
Projected Market Value (2033)
US$ 11 Billion
Global Market Growth Rate (2023-2033)
Market Share of Fish Surimi
Key Companies Profiled
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“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.
Surimi processing waste is used to extract fish gelatin, which has applications in the cosmetic, pharmaceutical, dietary supplement, and food manufacturing industries. The use of surimi in value-added products is also boosting global market growth. The potential for sustainable surimi waste usage will inevitably lead to growth in the manufacturing of surimi-based products 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.
Consumers' 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.
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“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.
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“Rapid Expansion of Land-based Surimi Industry in Asia Pacific”
Asia Pacific accounts for 60% share of the global surimi market value. Fish ball is a traditional and leading surimi product in the region, consumed primarily with noodles in hot pots and soups. As a result, the peak consumption season is in the winter. The rapid expansion of the land-based surimi industry and growing consumption of barbecued surimi fish cakes and fish balls are boosting market expansion.
Consumption of surimi through various products such as chilled surimi products and fresh surimi products is driving market growth in the region. One distinguishing feature of Chinese products and consumers is the ability to combine fish with meat and other ingredients as needed. Surimi, in the Chinese concept, is a functional nutrient that is used with other proteins to give shape, texture, and taste, but it is not necessarily seafood.
“Huge Demand for Seafood Analogs in Germany”
Surimi sales in Germany are driven by rising demand for seafood analogs such as lobster meat and imitation crabs. Innovative products such as surimi pasta and noodles, as well as corporate efforts to adopt new flavor trends to meet consumer demand, are also supporting market expansion.
High demand for Asian cuisine in Germany is boosting sales of chilled surimi. Silver carp surimi sales are also expected to witness significant growth in the country owing to its nutritional properties of high-quality protein and essential amino acid content.
“Rising Demand for Low-fat Meat Products from Food Service Chains”
Sales of surimi in Japan are estimated to rise at 5% CAGR over the forecast period. People are becoming more aware of the benefits of eating nutritious foods and leading healthy lifestyles.
Consumption of protein-based products is increasing, implying that demand for fresh surimi products is likely to increase owing to them being rich sources of fish and animal proteins. The presence of producers of surimi-based functional food ingredients and the rising popularity of low-fat meat products among food service chains are boosting market value in Japan.
“Increasing Preference for Imitation Crab Foods in the U.S.”
The surimi market in the U.S. is anticipated to propel at a CAGR of 9% over the forecast period, owing to increased demand for surimi from restaurants. The longer shelf-life of frozen surimi products effectively lowers the impact of issues related to the transport of surimi products to various sales channels, which is thereby driving sales of frozen surimi in the U.S.
“Fish Surimi Gaining Popularity Due to High Nutritional Properties and Various Applications in Asian Cuisines”
Based on species, the market is classified into fish surimi and meat surimi. Fish surimi accounts for around 50% of the market revenue share.
Fish surimi is low in calories and fat, making it an ideal addition to a diet for those attempting to lose weight or shed excess pounds. Low-fat low-cholesterol foods are an option for preventing chronic illnesses such as heart disease. In fish surimi, itoyori surimi and Pacific whiting surimi are expected to witness lucrative growth in demand owing to their nutritional properties and various applications in Asian cuisines.
“HoReCa Adopting Surimi as Ingredient in Various Meat & Seafood Products”
Based on application, the market is divided into HoReCa, food processing, households, pharmaceuticals, and animal feed. Hotels, restaurants, and cafes hold 40% share of the global market.
HoReCa (hotels, restaurants, and cafes) prefer surimi as a food ingredient in various meat and seafood products because of its superior fat-emulsifying, water-binding, and gelling properties. The popularity and consumption of crab-flavored food products have increased. Surimi is a crucial ingredient in the production of imitation crab, which is becoming increasingly popular.
Restaurants and cafes are increasingly interested in presenting ethically produced ingredients, especially imitation crab meals. Restaurants are a major driving force, offering surimi as a natural product made from fish.
Surimi is commonly used in food service and food manufacturing industries to prepare seafood such as crab sticks, fish sticks, and crab flakes. Top surimi producers are focusing on quality control of surimi-based products by following safety regulations to reduce the environmental impact.
Leading surimi companies are increasing their distribution networks to reach a large consumer base. This is increasingly prevalent among major surimi producers who want to expand their global footprint.
Top frozen seafood brands are concentrating on the implementation of new developments in manufacturing techniques to enhance product standards. Top manufacturers of premium frozen surimi products are utilizing various enticing marketing strategies to evoke a sense of authenticity and encourage people to purchase their products.
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Surimi consumption is predicted to increase at a CAGR of 6% from 2023 to 2033.
The U.S., Germany, and Japan are the top countries driving the sales of surimi.
Currently, fish surimi holds around 50% share of the total market value.
Adoption of surimi products is anticipated to reach US$ 11 billion by 2033.
Rising preference for crab flavors and popularity of surimi in shellfish food formulations are driving market expansion.
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