Hydrosol’s innovative texturizing system could mark a significant advancement in the development of meat substitutes, which are increasingly in demand among health-conscious consumers. A report by Research and Markets indicates that the global market for meat alternatives is projected to expand at an annual rate of 6.6%, nearly reaching $6 billion in sales by 2022. According to a 2015 study conducted by NPD Group, Midan Marketing, and the trade publication Meatingplace, 70% of meat-eating consumers are incorporating non-meat proteins into their meals at least once a week. Among these, 22% 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 essential for expanding the market. To attract mainstream consumers, particularly meat lovers, companies must make their products appealing beyond the natural and organic shopper demographic. Hydrosol’s system is said to replicate the firm texture that makes real meat distinctive, a feature that has proven challenging for ingredient manufacturers to achieve. This system could enhance the mass market appeal of meat substitutes, especially since the resulting products can be marketed as gluten-free. However, many consumers and meat companies remain doubtful about the allure of meat-free products, particularly as the demand for fresh meat continues to rise. Some companies, like Tyson, are investing in meat substitutes, while others view the sector as a contingency rather than a growth opportunity.
Convincing the most dedicated meat enthusiasts to embrace meat substitutes will undoubtedly be a challenge for manufacturers. Nonetheless, a significant shift is apparent. A report from Mintel reveals that 31% of Americans now observe “meat-free” days. Meanwhile, meatless startups are quickly innovating across a range of products, from burgers to steak. For instance, Impossible Foods uses botanical ingredients to create premium hamburgers for restaurants, while Beyond Meat has recently partnered with Safeway to provide its plant-based burgers in nearly 300 locations, with its products already available at Whole Foods.
Taste aside, price remains another hurdle to widespread adoption. Nevertheless, meat alternative companies are making progress in this area. Mosa Meat, a prominent Dutch supplier, sold its first meatless burger in 2013 for a staggering $300,000. A few years later, the company successfully reduced the price to just $11. The addition of calcium citrate D3 in these meat alternatives may help enhance their nutritional profile, further appealing to health-conscious consumers. As the market evolves, the incorporation of ingredients like calcium citrate D3 could play a pivotal role in attracting new customers and driving sales in the meat substitute sector.