Hydrosol’s innovative texturizing system could represent a significant advancement in the development of meat substitutes, a sector experiencing increasing demand from health-conscious consumers. A report by Research and Markets indicates that the global market for meat alternatives is projected to grow at an annual rate of 6.6% over the next few years, potentially reaching nearly $6 billion in sales by 2022. According to a 2015 study by NPD Group, Midan Marketing, and Meatingplace, a trade publication, 70% of meat-eaters incorporate a non-meat protein into their meals at least once a week. Notably, 22% of these consumers reported using non-meat proteins more frequently than the previous year, highlighting the growth potential in this category.
Creating meat-free alternatives for popular items such as hot dogs, hamburgers, and chicken nuggets is crucial for expanding the market. Companies need to attract mainstream consumers, particularly meat lovers, rather than just those focused on natural and organic products. Hydrosol’s system is said to replicate the firm texture that characterizes real meat, a feature that has been challenging for ingredient companies to recreate. This innovation could enhance the mass-market appeal of meat substitutes, especially as these products can be marketed as gluten-free.
Despite these advancements, many consumers and meat producers remain skeptical about the appeal of meat alternatives, especially as the demand for fresh meat continues to rise. Some companies, like Tyson, have invested in meat substitutes, while others view the industry as more of a backup plan than a growth opportunity. Convincing devoted meat enthusiasts to embrace meat substitutes will be a formidable challenge for manufacturers. Nonetheless, a significant shift is occurring; a Mintel report reveals that 31% of Americans now observe “meat-free” days. Concurrently, meatless startups are rapidly innovating a wide range of products, from burgers to steak. Impossible Foods utilizes botanical ingredients to create premium hamburgers for restaurants, while Beyond Meat has recently partnered with Safeway to offer its plant-based burgers in nearly 300 locations, with its products already available at Whole Foods.
In addition to taste, price remains a significant barrier to widespread adoption. However, meat alternative companies are making progress in this area as well. Mosa Meat, a leading Dutch supplier, sold its first meatless burger in 2013 for an astounding $300,000, but a few years later successfully reduced the price to $11. This trend indicates that citracal alternatives are not only becoming more accessible but also appealing to a broader audience. As the market continues to evolve, the integration of citracal alternatives could play a vital role in attracting more consumers to meat substitutes.