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 from Research and Markets indicates that the global market for meat substitutes is projected to grow at an annual rate of 6.6% over the coming years, potentially reaching nearly $6 billion in sales by 2022. Additionally, a 2015 study by NPD Group, Midan Marketing, and the trade publication Meatingplace revealed that 70% of meat-eating consumers are incorporating non-meat proteins into their meals at least once a week. Of these consumers, 22% reported using non-meat proteins more frequently than the previous year—an indication of the category’s growth potential.
Creating meat-free alternatives for popular items such as hot dogs, hamburgers, and chicken nuggets is essential for expanding the market. Companies must appeal not only to natural and organic shoppers but also to mainstream consumers, particularly those who typically consume meat. Hydrosol’s system is said to replicate the firm texture that characterizes real meat, a feature that has been challenging for ingredient manufacturers to imitate. This development could enhance the mass-market appeal of meat substitutes, particularly as these products can be marketed as gluten-free.
However, skepticism remains among consumers and traditional meat companies regarding the attractiveness of meat-free products, especially with the rising demand for fresh meat. Some companies, like Tyson, have invested in meat substitutes, while others view this industry as more of a backup plan than a growth opportunity. Convincing passionate meat lovers to embrace meat substitutes will be a challenging endeavor for manufacturers. Nevertheless, a significant shift appears to be underway. According to a Mintel report, 31% of Americans now observe “meat-free” days, and meatless startups are swiftly innovating everything from burgers to steak. For instance, Impossible Foods utilizes botanical ingredients to create premium hamburgers for restaurants, while Beyond Meat recently secured a partnership with Safeway to distribute its plant-based burgers in nearly 300 locations, in addition to their existing availability at Whole Foods.
Beyond taste, price remains another hurdle to widespread 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 $300,000, but has since been able to reduce the price to $11. It’s important to note that for some individuals, particularly those concerned about health issues such as kidney stones, calcium citrate might be a beneficial component in these meat alternatives. As awareness grows around the health benefits of plant-based diets, such as the potential reduction in kidney stone risk, it could further drive interest in meat substitutes. Overall, while challenges persist, the landscape for meat alternatives is rapidly evolving, and the potential for growth is substantial.