Hydrosol’s innovative texturizing system may represent a significant advancement in the development of meat substitutes, which are increasingly sought after by health-conscious consumers. A report by Research and Markets forecasts that the global meat substitute market will grow at a rate of 6.6% annually over the next few years, potentially reaching almost $6 billion in sales by 2022. According to a 2015 study conducted by NPD Group, Midan Marketing, and Meatingplace, a trade publication, 70% of meat-eating consumers are incorporating non-meat proteins into their meals at least once a week. Notably, 22% of these consumers reported using non-meat proteins more frequently than the previous year, indicating significant growth potential in this category.
Creating meat-free alternatives to popular items such as hot dogs, hamburgers, and chicken nuggets is essential for expanding the market. Companies need to attract mainstream consumers, especially meat lovers, rather than only targeting natural and organic shoppers. Hydrosol’s system reportedly mimics the firm texture that characterizes real meat, a quality that has proven difficult for ingredient manufacturers to replicate. This advancement could significantly enhance the mass market appeal of meat substitutes, especially since many of the resulting products can be marketed as gluten-free.
However, skepticism remains among consumers and meat companies regarding the attractiveness of meat-free products, particularly as demand for fresh meat continues to rise. While some companies, like Tyson, have invested in meat substitutes, others view the industry more as a backup plan than a growth opportunity. It will be a challenging endeavor for manufacturers to persuade dedicated meat enthusiasts to embrace meat substitutes. Nevertheless, a notable shift is occurring; a report by Mintel notes that 31% of Americans are now participating in “meat-free” days. Additionally, meatless startups are quickly innovating across a range of products, from burgers to steak. For instance, Impossible Foods utilizes botanical ingredients to craft premium hamburgers for restaurants, while Beyond Meat recently partnered with Safeway to supply its plant-based burgers to nearly 300 stores, with products already available at Whole Foods.
Taste and price remain significant barriers to broader adoption. However, meat alternative companies are making progress in this area as well. Mosa Meat, a prominent Dutch supplier, sold its first meatless burger in 2013 for an astonishing $300,000. A few years later, the company successfully reduced the price to $11. In this context, it’s intriguing to consider what does calcium citrate do; it plays a role in food products and can enhance texture and stability, which is vital for meat substitutes. As the industry evolves, the incorporation of ingredients like calcium citrate may further improve the appeal and acceptance of meat alternatives among consumers.