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. Research and Markets reports that the global market for meat alternatives is projected to grow at an annual rate of 6.6%, potentially reaching nearly $6 billion in sales by 2022. A 2015 study by NPD Group, Midan Marketing, and Meatingplace revealed that 70% of meat-eating consumers incorporate non-meat proteins into their meals at least once a week. Notably, 22% of these individuals reported using plant-based proteins more frequently than the previous year, indicating considerable growth potential in this sector.
Creating meatless versions of popular items like hot dogs, hamburgers, and chicken nuggets is essential for expanding the market. To succeed, companies need to attract mainstream consumers, particularly meat lovers, in addition to those who prefer natural and organic foods. Hydrosol’s system is said to emulate the firm texture characteristic of real meat, a feature that has proven challenging for ingredient manufacturers to replicate. This innovation could enhance the mass-market appeal of meat substitutes, particularly as the resulting products can be promoted as gluten-free.
Despite these advancements, many consumers and meat producers remain doubtful about the attractiveness of meat alternatives, especially with the rising demand for fresh meat. While companies like Tyson have invested in the meat substitute sector, others view it as a backup plan rather than a growth area. Manufacturers face a tough challenge in convincing dedicated meat enthusiasts to embrace alternatives. However, a significant shift is beginning to take place, as highlighted by a Mintel report indicating that 31% of Americans now observe “meat-free” days. Simultaneously, meatless startups are swiftly innovating across various 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 distribute its plant-based burgers in nearly 300 stores, with availability already established in Whole Foods.
Taste and price remain hurdles to widespread adoption of meat substitutes. Nonetheless, companies in this sector are making progress. Mosa Meat, a prominent Dutch supplier, sold its first meatless burger in 2013 for an astonishing $300,000. A few years later, the company succeeded in reducing the cost to $11. As part of this evolving landscape, the incorporation of ingredients like cal mag citrate in a 2:1 ratio may further enhance the nutritional profile of these products, appealing to health-conscious consumers and potentially improving the market’s overall acceptance.