Egg Protein Market Size, Share, Growth, and Industry Analysis, By Type (Whole Egg Powder,Egg White Powder,Egg Yolk Powder), By Application (Bakery,Meat Product,Ice Cream,Other), Regional Insights and Forecast to 2035

Egg Protein Market Overview

The global Egg Protein Market size is projected to grow from USD 11541 million in 2026 to USD 12758.58 million in 2027, reaching USD 28453.51 million by 2035, expanding at a CAGR of 10.55% during the forecast period.

The global Egg Protein Market is supported by the fact that more than 85 million metric tons of eggs are produced annually worldwide. Egg protein powders, derived from whole eggs, whites, or yolks, supply industries including bakery, meat, dairy, and nutritional supplements. Egg protein’s digestibility score of 1.0 on the PDCAAS scale ranks it higher than soy or wheat proteins. Increasing demand for high-protein ingredients in functional foods is projected to expand usage across 30+ food categories. Approximately 40% of egg protein output is directed toward the bakery sector, reflecting the ingredient’s central role in emulsification and foaming functions.

The United States produces over 110 billion eggs annually, accounting for nearly 10% of global egg production. Egg protein powders represent 20% of processed egg applications in the U.S. food market. Demand for egg white protein in sports nutrition rose by 15% in 2024, while bakery applications accounted for 35% of the country’s egg protein usage. Rising consumer preference for natural protein sources drove 25% higher demand in clean-label products compared to synthetic alternatives. The U.S. remains a key importer of specialty egg protein concentrates, supplying more than 500 manufacturers across food, beverage, and nutraceutical sectors.

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Key Findings

• Key Market Driver: Nearly 65% of consumers prefer natural protein over synthetic sources, boosting egg protein adoption across functional foods.
• Major Market Restraint: Around 22% of egg protein manufacturers face challenges due to fluctuations in raw egg supply and avian influenza outbreaks.
• Emerging Trends: Over 30% of new product launches in 2024 featured egg protein in clean-label, keto, and sports nutrition categories.
• Regional Leadership: Asia-Pacific holds 42% of the market share, followed by Europe at 28%, reflecting consumption and processing dominance.
• Competitive Landscape: The top 10 players account for 55% of the global market, with highly fragmented shares across regional producers.
• Market Segmentation: Egg white powder contributes 45% share, whole egg powder 35%, and yolk powder 20% of total demand.
• Recent Development: In 2024, over 15 new manufacturing plants were established in Asia to meet the growing egg protein demand.

Egg Protein Market Latest Trends

The Egg Protein Market Trends highlight accelerated demand for clean-label proteins, with 35% of consumers globally seeking products free from artificial additives. Egg white protein powders, containing 80% protein per serving, are now included in over 200 sports nutrition brands. Bakery remains a strong growth driver, with egg proteins used in 70% of cake and pastry mixes for their foaming and gelling properties. Nutraceutical usage surged by 12% between 2023 and 2024, with powders incorporated in immune-boosting supplements. Rising demand for convenience foods also propelled egg protein consumption in ready-to-eat meals, where 20% of frozen food formulations included egg protein as a functional binder.

Egg Protein Market Dynamics

DRIVER

"Growing demand for functional foods"

The main driver for the Egg Protein Market Growth is the increasing demand for functional and sports nutrition foods. In 2024, 65% of millennials consumed protein-enriched products weekly, with egg protein chosen for its high amino acid profile. More than 40% of sports nutrition powders launched globally contain egg protein as the primary or secondary source. Clinical studies showed egg protein contributes to 25% faster muscle recovery compared to casein, enhancing its adoption.

RESTRAINT

"Volatility in egg supply"

One major restraint is supply instability. Outbreaks of avian influenza caused a reduction of 10% in U.S. egg supply in 2023, directly impacting protein powder availability. Additionally, 18% of manufacturers reported higher production costs due to fluctuations in feed and raw egg prices. Sustainability challenges in poultry farming also hinder consistent egg protein supply in Europe.

OPPORTUNITY

"Expanding personalized nutrition"

The Egg Protein Market Outlook shows opportunities in personalized and medical nutrition. Nearly 28% of healthcare food supplements used egg protein hydrolysates for clinical diets in 2024. With global elderly populations rising to 700 million individuals over 65, demand for easy-to-digest proteins is expanding. Companies introducing egg protein-based supplements for aging populations captured 15% growth in specialized medical foods in 2023–2024.

CHALLENGE

"Rising competition from plant proteins"

A major challenge is the competition from plant-based alternatives. Plant proteins, accounting for 35% of protein ingredients sold globally, are promoted as allergen-friendly and vegan. Nearly 12% of egg protein consumers shifted to pea or soy proteins in 2024 due to cost advantages. Market penetration is affected as plant proteins offer 20% lower average prices compared to egg protein.

Egg Protein Market Segmentation

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BY TYPE

Whole Egg Powder: Whole egg powder makes up about 35% of the global egg protein market share, with strong demand in bakery applications such as cakes, bread, and pastries. Each 100 g of powder contains around 48 g of protein and 43 g of fat, making it a multifunctional ingredient. More than 60% of bakery manufacturers use whole egg powder for emulsification and binding properties. The shelf life of up to 12 months compared to liquid eggs supports its adoption in over 50 countries.

The Whole Egg Powder segment is expected to reach a market size of USD 4,215.45 million in 2025, expanding to USD 10,352.11 million by 2034, representing a CAGR of 10.68%, driven by its high nutritional and functional value.

Top 5 Major Dominant Countries in the Whole Egg Powder Segment

• United States: U.S. market projected at USD 1,215.22 million in 2025, growing to USD 2,990.41 million by 2034, with 28.83% share and a CAGR of 10.60% due to strong bakery and processed food consumption.
• Germany: Germany estimated at USD 612.54 million in 2025, expanding to USD 1,550.33 million by 2034, holding 14.53% share at 10.72% CAGR, driven by bakery and confectionery applications.
• China: China expected to reach USD 1,025.44 million in 2025, rising to USD 2,600.62 million by 2034, capturing 24.32% share with 10.55% CAGR due to processed food and protein demand.
• France: France projected at USD 410.25 million in 2025, increasing to USD 1,015.33 million by 2034, holding 9.73% share with 10.66% CAGR supported by confectionery and bakery growth.
• Brazil: Brazil forecasted at USD 312.00 million in 2025, rising to USD 768.22 million by 2034, capturing 7.40% share with a CAGR of 10.62% due to bakery and meat product applications.

Egg White Powder: Egg white powder holds the largest share at 45% of the market. It is highly concentrated with 80–82% protein and less than 1% fat, making it the preferred choice in sports nutrition. It is used in more than 200 global sports supplement brands. Around 50% of confectionery and bakery firms include egg white powder in product formulations. Its functionality in foaming and aeration enables widespread adoption in desserts and beverages.

Egg White Powder market is projected at USD 3,756.12 million in 2025, reaching USD 9,578.55 million by 2034, growing at a CAGR of 10.72%, owing to its wide use in bakery, meat products, and dietary supplements.

Top 5 Major Dominant Countries in the Egg White Powder Segment

• United States: U.S. market expected at USD 1,125.42 million in 2025, expanding to USD 2,925.14 million by 2034, with 29.96% share and 10.69% CAGR driven by bakery and protein supplement demand.
• Germany: Germany projected at USD 612.00 million in 2025, rising to USD 1,565.44 million by 2034, holding 16.29% share with 10.71% CAGR supported by bakery and confectionery applications.
• China: China estimated at USD 890.15 million in 2025, growing to USD 2,275.42 million by 2034, capturing 23.68% share with 10.74% CAGR due to processed food and nutrition demand.
• France: France expected at USD 413.12 million in 2025, increasing to USD 1,043.41 million by 2034, holding 10.10% share with 10.70% CAGR fueled by bakery and dessert products.
• Brazil: Brazil projected at USD 305.43 million in 2025, reaching USD 765.62 million by 2034, capturing 8.12% share with 10.68% CAGR driven by meat and bakery applications.

Egg Yolk Powder: Egg yolk powder contributes 20% of the market share, widely used for its high lecithin content. Containing about 32% fat and 16% protein, yolk powder is primarily used in mayonnaise, sauces, and dressings. Nearly 40% of European sauce manufacturers use egg yolk powder for emulsification. Its global demand has increased by 12% since 2023, particularly in ready-to-eat meals and spreads.

The Egg Yolk Powder segment is forecasted at USD 2,468.05 million in 2025, rising to USD 5,807.48 million by 2034, exhibiting a CAGR of 10.45%, driven by its use in sauces, confectionery, and bakery products.

Top 5 Major Dominant Countries in the Egg Yolk Powder Segment

• United States: U.S. market projected at USD 890.21 million in 2025, reaching USD 2,102.44 million by 2034, holding 36.05% share with 10.42% CAGR supported by bakery and processed food consumption.
• Germany: Germany estimated at USD 401.12 million in 2025, increasing to USD 938.52 million by 2034, capturing 16.25% share with 10.47% CAGR due to sauces and confectionery demand.
• China: China forecasted at USD 495.14 million in 2025, growing to USD 1,168.44 million by 2034, holding 19.93% share with 10.50% CAGR driven by processed food and dessert applications.
• France: France projected at USD 348.00 million in 2025, reaching USD 805.14 million by 2034, capturing 14.11% share with 10.46% CAGR due to bakery and pastry applications.
• Brazil: Brazil expected at USD 233.00 million in 2025, rising to USD 593.38 million by 2034, holding 9.44% share with 10.43% CAGR driven by sauces and bakery products.

BY APPLICATION

Bakery: Bakery applications dominate with 40% of global demand, using egg proteins in breads, cakes, muffins, and pastries. More than 70% of packaged bakery mixes incorporate egg proteins to improve aeration and stability. Consumption of egg protein in bakery reached over 200,000 tons in 2024.

The Bakery segment is anticipated at USD 4,120.33 million in 2025, projected to reach USD 10,380.56 million by 2034, growing at a CAGR of 10.65%, owing to increasing incorporation of egg protein in bakery products.

Top 5 Major Dominant Countries in the Bakery Application

• United States: U.S. market projected at USD 1,225.42 million in 2025, rising to USD 3,088.12 million by 2034, with 29.74% share and 10.64% CAGR supported by bakery product consumption.
• Germany: Germany estimated at USD 612.12 million in 2025, expanding to USD 1,555.33 million by 2034, holding 14.85% share with 10.66% CAGR fueled by bakery industry growth.
• China: China forecasted at USD 890.22 million in 2025, reaching USD 2,290.44 million by 2034, capturing 21.60% share with 10.67% CAGR driven by bakery and dessert applications.
• France: France projected at USD 413.12 million in 2025, increasing to USD 1,043.41 million by 2034, holding 10.03% share with 10.65% CAGR due to bakery consumption trends.
• Brazil: Brazil estimated at USD 305.00 million in 2025, rising to USD 765.62 million by 2034, holding 7.39% share with 10.63% CAGR supported by bakery and confectionery demand.

Meat Products: Meat processing accounts for 25% of the market. Egg proteins are used as binders, improving water retention by 15% and enhancing texture in sausages, patties, and meatballs. In North America, 80% of processed meat facilities rely on egg protein powders for stability.

Meat Product application is projected at USD 2,450.11 million in 2025, reaching USD 6,150.42 million by 2034, at a CAGR of 10.60%, driven by rising use of egg protein as a binder and nutritional enhancer.

Top 5 Major Dominant Countries in the Meat Product Application

• United States: U.S. market estimated at USD 845.21 million in 2025, growing to USD 2,135.42 million by 2034, capturing 34.50% share with 10.58% CAGR due to processed meat consumption.
• Germany: Germany projected at USD 512.12 million in 2025, reaching USD 1,290.14 million by 2034, holding 20.90% share with 10.61% CAGR supported by meat processing industries.
• China: China expected at USD 505.44 million in 2025, expanding to USD 1,270.33 million by 2034, holding 20.63% share with 10.62% CAGR driven by processed meat production.
• France: France forecasted at USD 312.00 million in 2025, increasing to USD 782.12 million by 2034, capturing 12.74% share with 10.60% CAGR due to meat product applications.
• Brazil: Brazil projected at USD 275.00 million in 2025, growing to USD 700.14 million by 2034, holding 11.22% share with 10.61% CAGR supported by processed meat utilization.

Ice Cream: Ice cream represents 15% of the application share, with egg proteins functioning as emulsifiers to stabilize fat and improve overrun. Around 20% of premium ice cream brands globally use egg proteins, particularly in Europe and North America.

Ice Cream application is projected at USD 1,250.44 million in 2025, expected to reach USD 3,125.77 million by 2034, registering a CAGR of 10.55%, driven by increasing demand for protein-fortified frozen desserts.

Top 5 Major Dominant Countries in the Ice Cream Application

• United States: U.S. market projected at USD 510.12 million in 2025, rising to USD 1,275.22 million by 2034, capturing 40.80% share with 10.55% CAGR due to protein-enriched ice cream consumption.
• Germany: Germany forecasted at USD 205.14 million in 2025, reaching USD 512.33 million by 2034, holding 16.41% share with 10.54% CAGR supported by dairy dessert industry.
• China: China estimated at USD 215.00 million in 2025, growing to USD 537.00 million by 2034, capturing 17.20% share with 10.56% CAGR fueled by ice cream and dessert demand.
• France: France projected at USD 152.33 million in 2025, reaching USD 380.44 million by 2034, holding 12.17% share with 10.55% CAGR due to ice cream consumption.
• Brazil: Brazil expected at USD 115.44 million in 2025, rising to USD 288.55 million by 2034, capturing 9.23% share with 10.54% CAGR supported by frozen dessert applications.

Other Applications: The “others” segment contributes 20% share, covering sauces, mayonnaise, instant noodles, and dietary supplements. In Asia-Pacific, demand for egg proteins in instant noodle seasoning packets rose by 10% in 2024, showing a shift toward convenient foods.

The Other Applications segment is projected at USD 2,618.54 million in 2025, reaching USD 6,521.35 million by 2034, at a CAGR of 10.52%, supported by nutritional supplements, beverages, and functional food products.

Top 5 Major Dominant Countries in the Other Applications Segment

• United States: U.S. market estimated at USD 1,025.33 million in 2025, growing to USD 2,550.44 million by 2034, holding 39.16% share with 10.50% CAGR driven by functional foods and supplements.
• Germany: Germany forecasted at USD 512.12 million in 2025, increasing to USD 1,280.33 million by 2034, capturing 19.56% share with 10.53% CAGR supported by nutraceutical and beverage applications.
• China: China projected at USD 525.44 million in 2025, rising to USD 1,320.55 million by 2034, holding 20.06% share with 10.52% CAGR driven by protein-enriched products.
• France: France estimated at USD 410.12 million in 2025, reaching USD 1,025.33 million by 2034, holding 15.65% share with 10.51% CAGR fueled by functional foods and beverages.
• Brazil: Brazil forecasted at USD 145.44 million in 2025, increasing to USD 345.08 million by 2034, capturing 5.56% share with 10.50% CAGR due to nutritional and protein products.

Egg Protein Market Regional Outlook

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NORTH AMERICA

North America accounts for 25% of the Egg Protein Market Size. The U.S. dominates with 85% of regional demand, consuming over 150,000 tons of egg protein powders annually. Sports nutrition is the largest application, holding 35% share, followed by bakery at 30%. Canada contributes 10%, mainly for ice cream and sauces. Regional production is challenged by avian flu outbreaks, cutting supply by 8% in 2023, but demand remains resilient.

The North America Egg Protein market is projected at USD 3,510.12 million in 2025, expected to reach USD 8,987.44 million by 2034, registering a CAGR of 10.52%, driven by bakery, meat products, ice cream, and nutritional supplement applications.

North America - Major Dominant Countries in the Egg Protein Market

• United States: U.S. market forecasted at USD 2,850.33 million in 2025, growing to USD 7,302.12 million by 2034, with 81.2% share and CAGR of 10.50% supported by processed food and protein supplement demand.
• Canada: Canada projected at USD 450.12 million in 2025, reaching USD 1,200.44 million by 2034, holding 12.8% share with 10.55% CAGR fueled by bakery and ice cream applications.
• Mexico: Mexico estimated at USD 120.44 million in 2025, rising to USD 305.44 million by 2034, with 3.43% share and CAGR of 10.53% driven by bakery and meat product demand.
• Cuba: Cuba projected at USD 45.33 million in 2025, increasing to USD 115.55 million by 2034, capturing 1.29% share with 10.54% CAGR due to niche processed food demand.
• Puerto Rico: Puerto Rico forecasted at USD 44.00 million in 2025, rising to USD 105.89 million by 2034, with 1.25% share and CAGR of 10.52% supported by nutritional applications.

EUROPE

Europe holds 28% of the Egg Protein Market Share, driven by bakery and processed foods. Germany, France, and the Netherlands together account for 55% of regional demand. In 2024, bakery applications consumed 60,000 tons of egg proteins. Clean-label products represented 30% of demand growth. The EU is also a major exporter, with 20% of egg protein output shipped to Asia and Africa.

Europe Egg Protein market is estimated at USD 2,410.44 million in 2025, reaching USD 5,957.88 million by 2034, growing at a CAGR of 10.55%, driven by bakery, meat, ice cream, and functional food applications.

Europe - Major Dominant Countries in the Egg Protein Market

• Germany: Germany projected at USD 612.12 million in 2025, increasing to USD 1,555.33 million by 2034, holding 25.4% share with 10.55% CAGR due to bakery and protein-rich product demand.
• France: France estimated at USD 540.44 million in 2025, growing to USD 1,335.88 million by 2034, with 22.4% share and 10.56% CAGR fueled by ice cream and processed food applications.
• Italy: Italy forecasted at USD 412.12 million in 2025, reaching USD 1,025.33 million by 2034, holding 17.1% share with 10.52% CAGR supported by bakery and dessert products.
• United Kingdom: UK projected at USD 412.44 million in 2025, rising to USD 1,025.88 million by 2034, holding 17.1% share with 10.52% CAGR driven by processed food and bakery applications.
• Spain: Spain forecasted at USD 433.32 million in 2025, growing to USD 1,015.44 million by 2034, holding 18.0% share with 10.53% CAGR due to functional foods and ice cream demand.

ASIA-PACIFIC

Asia-Pacific leads with 37% market share, processing more than 200,000 tons of egg protein powders annually. China accounts for 50% of regional demand, primarily for bakery and noodles. Japan contributes 20%, focusing on sports nutrition, while India is growing rapidly with a 12% increase in meat processing applications in 2024. Expanding urbanization drives significant market growth, with 70% of Asian households consuming egg-based products weekly.

The Asia Egg Protein market is projected at USD 3,110.12 million in 2025, expected to reach USD 7,865.44 million by 2034, registering a CAGR of 10.62%, driven by bakery, processed food, and nutritional supplements.

Asia - Major Dominant Countries in the Egg Protein Market

• China: China projected at USD 1,250.44 million in 2025, growing to USD 3,280.33 million by 2034, holding 40.2% share with 10.60% CAGR supported by bakery, ice cream, and protein-fortified foods.
• India: India estimated at USD 720.12 million in 2025, increasing to USD 1,885.44 million by 2034, holding 23.1% share with 10.65% CAGR fueled by meat, bakery, and ice cream applications.
• Japan: Japan forecasted at USD 425.33 million in 2025, reaching USD 1,025.44 million by 2034, holding 13.7% share with 10.62% CAGR driven by processed food and dessert consumption.
• South Korea: South Korea projected at USD 355.22 million in 2025, growing to USD 862.12 million by 2034, with 11.4% share and 10.61% CAGR due to bakery and ice cream applications.
• Vietnam: Vietnam estimated at USD 359.01 million in 2025, rising to USD 812.12 million by 2034, capturing 11.5% share with 10.60% CAGR driven by processed and protein-enriched food products.

MIDDLE EAST & AFRICA

The Middle East & Africa contribute 10% of global share. South Africa dominates with 40% of regional demand, focusing on bakery and sauces. The UAE and Saudi Arabia together account for 30%, tied to processed meat imports. Regional demand exceeded 50,000 tons in 2024, with 15% growth in catering applications. Limited local production means 70% of demand is met through imports from Europe and Asia.

Middle East and Africa Egg Protein market is projected at USD 1,808.44 million in 2025, expected to reach USD 4,928.88 million by 2034, registering a CAGR of 10.50%, driven by bakery, meat products, and functional food demand.

Middle East and Africa - Major Dominant Countries in the Egg Protein Market

• Saudi Arabia: Saudi Arabia projected at USD 445.12 million in 2025, reaching USD 1,220.33 million by 2034, holding 24.6% share with 10.48% CAGR driven by bakery and processed food applications.
• United Arab Emirates: UAE forecasted at USD 412.44 million in 2025, rising to USD 1,135.12 million by 2034, holding 22.8% share with 10.50% CAGR supported by ice cream and meat product demand.
• South Africa: South Africa estimated at USD 310.12 million in 2025, growing to USD 845.12 million by 2034, capturing 17.1% share with 10.52% CAGR driven by processed food consumption.
• Egypt: Egypt projected at USD 310.33 million in 2025, increasing to USD 845.44 million by 2034, holding 17.2% share with 10.50% CAGR fueled by bakery and functional food usage.
• Nigeria: Nigeria forecasted at USD 330.43 million in 2025, reaching USD 883.88 million by 2034, capturing 18.3% share with 10.51% CAGR supported by processed food and protein applications.

List of Top Egg Protein Companies

• Dalian Lvxue
• Etam Biological Polytron Technologies
• Lodewijckx Group
• Dalian Hanovo Foods
• Post Holdings
• Bouwhuis Enthoven
• VH Group
• Jinlin Houde
• DEB EL Food
• Interovo
• BNLfood
• Wulro
• Avangardco
• Adriaan Goede
• Sanovo
• Rose Acre Farms
• IGRECA
• GF Ovodry
• Kewpie
• Kangde Biological
• SOVIMO HELLAS
• Rembrandt
• Farm Pride
• Eurovo Group

Post Holdings: Holds 12% of global market share, supplying bakery, meat, and sports nutrition industries worldwide.

Eurovo Group: Commands 10% market share, processing over 5 billion eggs annually into powders, liquids, and protein concentrates.

Investment Analysis and Opportunities

Investments in the Egg Protein Market are concentrated on automation and supply chain expansion. In 2024, over $300 million equivalent was invested in new processing plants across Asia-Pacific. North America saw 10% more investment in disease-resistant poultry farming to secure supply. Demand for personalized nutrition presents new opportunities, as 20% of elderly-targeted supplements now use egg protein hydrolysates. Investors are focusing on high-margin sports nutrition, where egg proteins captured 15% of new product launches in 2023–2024. Expansion into Middle Eastern markets also offers prospects, as imports already satisfy 70% of local demand.

New Product Development

Innovations focus on functionality and sustainability. In 2024, companies launched egg protein hydrolysates offering 20% faster absorption rates than standard powders. Egg yolk-derived phospholipids were incorporated into 10% of new infant formula launches. Plant-egg hybrid powders entered the market, with blends of egg and pea proteins achieving 18% lower allergen risks. Functional beverages containing egg protein concentrates captured 8% growth in Asia-Pacific, appealing to health-conscious millennials. Advances in spray-drying technologies improved solubility, reducing clumping issues in protein powders by 25%, enhancing consumer acceptance.

Five Recent Developments

• In 2023, Post Holdings expanded production by 20%, opening a new egg protein facility in the U.S.
• Eurovo Group launched organic-certified egg white powder in 2024, capturing 5% new share in clean-label foods.
• Dalian Hanovo Foods established a plant in Southeast Asia in 2024, boosting capacity by 15,000 tons annually.
• IGRECA introduced hydrolyzed egg protein in 2023, with 25% higher digestibility for medical nutrition.
• In 2025, Rose Acre Farms invested in sustainable farming, cutting carbon footprint by 18% across operations.

Report Coverage of Egg Protein Market

The Egg Protein Market Research Report covers comprehensive insights into type, application, and regional segmentation. It tracks global consumption exceeding 500,000 tons annually and analyzes application spread across bakery (40%), meat products (25%), ice cream (15%), and others (20%). The report evaluates competitive landscape, with the top 10 companies holding 55% market share. Regional analysis highlights Asia-Pacific at 37%, Europe at 28%, North America at 25%, and Middle East & Africa at 10%. Coverage also includes investment opportunities in sports nutrition and personalized diets, new product developments in hydrolysates, and challenges like disease outbreaks reducing egg supply by 10% in 2023.

Egg Protein Market Report Coverage

REPORT COVERAGE	DETAILS
Market Size Value In	USD 11541 Million in 2026
Market Size Value By	USD 28453.51 Million by 2035
Growth Rate	CAGR of 10.55% from 2026-2035
Forecast Period	2026 - 2035
Base Year	2025
Historical Data Available	Yes
Regional Scope	Global
Segments Covered	By Type : Whole Egg Powder Egg White Powder Egg Yolk Powder By Application : Bakery Meat Product Ice Cream Other
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