Hydrosol’s innovative texturizing system might represent a significant advancement in the development of meat substitutes, which are increasingly sought after by health-conscious consumers. Research and Markets forecasts that the global market for meat alternatives is poised to grow at an annual rate of 6.6%, potentially reaching nearly $6 billion in sales by 2022. A 2015 report from NPD Group, along with insights from Midan Marketing and the trade publication Meatingplace, revealed that 70% of meat-eating consumers incorporate non-meat proteins into their meals at least once a week. Among these, 22% reported using non-meat proteins more frequently than in the previous year, indicating strong growth potential for this category.
Creating plant-based versions of popular foods like hot dogs, hamburgers, and chicken nuggets is crucial for expanding the market. Manufacturers must attract mainstream consumers, particularly meat lovers, rather than solely targeting natural and organic shoppers. Hydrosol’s system is said to replicate the firm texture that distinguishes real meat, a characteristic that has proven challenging for ingredient companies to imitate. This advancement could enhance the mass market appeal of meat substitutes, particularly as many of these products can be marketed as gluten-free.
However, skepticism remains among consumers and meat companies regarding the attractiveness of meat-free options, especially with the continuous rise in fresh meat demand. Some corporations, such as Tyson, have made investments in meat substitutes, while others view the sector as a backup strategy rather than a growth avenue. Convincing the most devoted meat enthusiasts to embrace meat substitutes will be a formidable challenge. Nonetheless, a notable shift is occurring. According to a Mintel report, 31% of Americans now observe “meat-free” days. Concurrently, meatless startups are rapidly innovating a range of products from burgers to steak. For instance, Impossible Foods leverages botanical ingredients to craft premium hamburgers for restaurants, while Beyond Meat recently partnered with Safeway to distribute its plant-based burgers in nearly 300 locations, in addition to its existing presence in Whole Foods.
Taste and price remain significant hurdles to widespread adoption. In this regard, meat alternative companies are making progress. Mosa Meat, a leading Dutch supplier, famously sold its first meatless burger in 2013 for an astonishing $300,000, but within a few years, they successfully reduced the price to just $11. It’s worth noting that while exploring meat substitutes, consumers should also be aware of potential side effects associated with ingredients such as calcium citrate, magnesium, and zinc, which could influence their dietary choices. Overall, as the market evolves, addressing these factors will be essential for broader acceptance of meat alternatives.