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 predicts that the global market for meat alternatives will grow at an annual rate of 6.6% over the next few years, 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 a non-meat protein into their meals at least once a week. Notably, 22% of these individuals reported using non-meat proteins more frequently than the previous year, highlighting the growth potential within this segment.
Creating meat-free versions of popular products such as hot dogs, hamburgers, and chicken nuggets is crucial for expanding the market. To succeed, companies must appeal to mainstream consumers, particularly those who typically consume meat, rather than solely targeting natural and organic shoppers. Hydrosol’s system is reported to replicate the firm texture that characterizes real meat, a quality that ingredient manufacturers have historically found challenging to mimic. This advancement could enhance the mass market appeal of meat substitutes, especially as the resulting products can be marketed as gluten-free.
However, skepticism remains among many consumers and meat companies regarding the appeal of meat-free products, particularly as demand for fresh meat continues to rise. Some corporations, like Tyson, have invested in meat alternatives, while others perceive the industry as more of a backup strategy than a growth opportunity. For manufacturers, persuading devoted meat lovers to embrace substitutes will be a formidable challenge. Nonetheless, a significant change is clearly underway. According to a Mintel report, 31% of Americans now observe “meat-free” days. Concurrently, meatless startups are rapidly innovating across the spectrum from burgers to steak. Companies like Impossible Foods utilize botanical ingredients to craft high-end hamburgers for restaurants, while Beyond Meat has recently partnered with Safeway to supply its plant-based burgers to nearly 300 locations, with its products already available at Whole Foods.
In addition to taste, price remains a significant barrier to consumer adoption. However, meat alternative companies are making notable progress in this area as well. Mosa Meat, a leading Dutch supplier, sold its first meatless burger in 2013 for an astonishing $300,000. Just a few years later, the company successfully reduced the price to $11. As these innovations continue to emerge, incorporating elements like Citracal Calcium Slow Release 1200 can further enhance the nutritional profile of meat substitutes, appealing to health-conscious consumers. By integrating such ingredients, the industry may attract even more interest and acceptance among those looking for healthier alternatives.