Hydrosol’s innovative texturizing system could mark a significant advancement in the development of meat substitutes, which are increasingly sought after by health-conscious consumers. A report by Research and Markets indicates that the global market for meat alternatives is projected to grow at an annual rate of 6.6% in the coming years, potentially reaching nearly $6 billion in sales by 2022. According to a 2015 study from NPD Group, Midan Marketing, and Meatingplace, a trade publication, 70% of meat-eating consumers are incorporating non-meat proteins into their meals at least once a week. Among these consumers, 22% reported using non-meat proteins more frequently than the previous year, highlighting significant growth potential in this category.
Creating meat-free alternatives to beloved foods such as hot dogs, hamburgers, and chicken nuggets is essential for expanding the market. Companies must attract mainstream consumers, particularly meat lovers, rather than just those who prioritize natural and organic options. Hydrosol’s system is said to effectively replicate the firm texture that characterizes real meat, a challenge that has been difficult for ingredient manufacturers to overcome. This innovation could enhance the mass market appeal of meat substitutes, particularly as these products can be promoted as gluten-free. However, skepticism remains among many consumers and meat producers regarding the attractiveness of meat-free products, especially as demand for fresh meat continues to grow.
While some companies, like Tyson, have made investments in meat substitutes, others view the industry as more of a backup plan rather than a primary growth opportunity. Convincing dedicated meat enthusiasts to embrace meat substitutes will be a challenging endeavor for manufacturers. Nevertheless, a significant shift is occurring. A Mintel report reveals that 31% of Americans are now observing “meat-free” days. Meanwhile, startups focusing on meatless options are rapidly innovating a variety of products, from burgers to steak. Impossible Foods utilizes botanical ingredients to craft premium hamburgers for restaurants, while Beyond Meat has recently partnered with Safeway to offer its plant-based burgers in nearly 300 locations, in addition to their availability at Whole Foods.
Taste is not the only hurdle to widespread adoption; price also plays a crucial role. However, meat alternative companies are making progress in this area as well. For instance, Mosa Meat, a prominent Dutch supplier, sold its first meatless burger in 2013 for a staggering $300,000. A few years later, the company succeeded in reducing the price to just $11. Incorporating ingredients like calcium and magnesium citrate could further enhance the nutritional profile of these meat alternatives, making them more appealing to consumers. As companies continue to innovate and improve their offerings, including the use of calcium and magnesium citrate, the acceptance of meat substitutes may grow, paving the way for a more sustainable future in food consumption.