LONDON—The global wagyu beef market is expected to post a CAGR of more than 6% during the period 2019-2023, according to the latest market research report by Technavio.
A key factor driving the growth of the global wagyu beef market is the health benefits of Wagyu beef. Wagyu is finely marbled beef that contains higher amounts of fatty acids such as conjugated linoleic acid (CLA), which makes it more tender and flavorful than other types of beef. Wagyu fat has a better flavor and lower melting point than fat in common beef cattle. Further, it contains oleic acid that is considered good for the heart and it has the lowest cholesterol levels when compared to other red meats, fish, and chicken. Wagyu beef also resembles olive oil and salmon in terms of health benefits due to its high marbling. Therefore, the growing awareness about various health benefits of wagyu beef will propel its demand during the forecast period.
As per Technavio, the increasing innovations will have a positive impact on the market and contribute to its growth significantly over the forecast period. This global wagyu beef market 2019-2023research report also analyzes other important trends and market drivers that will affect market growth over 2019-2023.
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