Consumers might be embracing plant protein at an unprecedented pace, but this has not diminished their craving for protein from animal sources—in a word, meat. (You’ll find dairy and egg ingredients in the Dairy Cheese/Cheese Ingredients section of FoodMaster.) Prepared food makers recognize the consumer appetite for meat, poultry, and seafood remains strong and so are not slowing their development of the next generation of animal protein-centered products that are a cut above what they have been in the past.

Animal welfare and sustainable practices regarding land and water use have become increasingly important issues for consumers—and thus for the meat industry—with both much more aware of the consequences of carelessly raising and processing animal and marine products. Many in the animal protein industries have responded accordingly to meet consumers’ interest in where ingredients come from, how the animals are treated, and what is being done to minimize impacts on the environment.

Sources for protein ingredients in general have expanded to include much greater variety. Trends such as the continuing popularity of in jerky and snack stick products are a good example. No longer defined as “beef jerky,” dried and smoked seasoned meat jerky strips are being crafted from sources that include nearly every animal protein category. Beef, venison, and bison are now sharing shelf space with turkey jerky, chicken jerky, and even jerky from duck and other game birds as well as salmon and tuna. Boutique sausage makers have launched in force and they, too, are turning to these protein sources and more.

The advent of new technologies and botanical preservatives from extracts of rosemary, celery, and even tart cherries are allowing different cuts and forms of meat, poultry, and seafood to be included in convenience products. The ability to mass produce tender and perfectly seasoned animal protein-centered products from perfectly suitable and quite flavorful cuts or portions, and without additives such as chemical tenderizers or preservatives, is being reflected in new lines of prepared and processed category offerings being launched almost on a daily basis.

One trend that is accelerating at a much more rapid pace than predicted is that of sourcing animal protein while almost completely omitting the animal itself from the equation. Chicken, poultry, and seafood products made from cultured cells derived from animals, formerly referred to as “cell-based protein,” and via precision fermentation (using bacteria or yeasts to produce nature-identical animal proteins) are just beginning to enter the market, with commercial production of cell-based proteins on the cusp of scalability. Progress, especially in production of growth media and cost reduction has been more rapid than initially predicted. It is entirely likely that full market entry of cultivated beef, poultry, pork, and seafood will be upon us within a year or two.

In this section, we offer detailed listings for suppliers of meat, poultry, and seafood ingredients as well as ancillary ingredients to support the development and manufacture of such products. Click below for references by company name, headquarters, and website.