Hydrosol’s innovative texturizing system may represent a significant advancement in the development of meat alternatives, which are increasingly sought after by health-conscious consumers. A report from Research and Markets forecasts that the global meat substitute market will experience an annual growth of 6.6% over the coming years, potentially reaching nearly $6 billion in sales by 2022. Additionally, a study published in 2015 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. Among those, 22% reported using non-meat proteins more frequently than the previous year, highlighting the growth potential in this sector.
Creating meat-free alternatives for popular items like hot dogs, hamburgers, and chicken nuggets is essential for expanding the market. It is crucial for companies to attract mainstream consumers, particularly meat lovers, rather than just those who buy natural and organic products. Hydrosol’s system is said to replicate the firm texture that distinguishes real meat, a characteristic that has been challenging for ingredient manufacturers to imitate. This advancement could enhance the mass-market appeal of meat substitutes, particularly as the resulting products can be marketed as gluten-free.
However, many consumers, as well as traditional meat companies, remain doubtful about the allure of meat-free options, especially as demand for fresh meat continues to rise. Some firms, such as Tyson, are investing in meat substitutes, while others view this sector as a backup plan rather than a growth opportunity. For manufacturers, it will be a challenging task to persuade devoted meat enthusiasts to embrace meat alternatives. Nevertheless, a notable shift is underway. According to a report by Mintel, 31% of Americans are now observing “meat-free” days. Meanwhile, startups focused on meatless products are rapidly innovating various offerings, from burgers to steak. For instance, Impossible Foods employs botanical ingredients to craft premium hamburgers for restaurants, and Beyond Meat has recently partnered with Safeway to supply its plant-based burgers to nearly 300 stores, with availability already in Whole Foods.
In addition to flavor, price remains a significant hurdle to widespread adoption of meat substitutes. However, companies in this sector are making progress in this area as well. Mosa Meat, a leading Dutch supplier, sold its first meatless burger in 2013 for an astounding $300,000. A few years later, they managed to reduce that price to just $11. As the market evolves, consumers may also be interested in understanding nutritional aspects, such as how much calcium citrate is recommended after gastric bypass surgery, as they explore various dietary options. Ultimately, the continued innovation in plant-based products will be crucial in addressing consumer concerns and expanding the market for meat substitutes.