Hydrosol’s innovative texturizing system could represent a significant advancement in the development of meat alternatives, which are increasingly sought after by health-conscious consumers. Research and Markets projects that the global market for meat substitutes will experience an annual growth rate of 6.6% in the coming years, potentially reaching nearly $6 billion in sales by 2022. A 2015 report from NPD Group, Midan Marketing, and Meatingplace revealed that 70% of meat-eating consumers are incorporating non-meat proteins into their meals at least once a week, with 22% of those individuals reporting increased usage compared to the previous year—indicating substantial growth potential in this sector.
Creating meat-free versions of popular items such as hot dogs, hamburgers, and chicken nuggets is essential for expanding the market. Companies need to appeal to mainstream consumers, particularly meat lovers, rather than solely targeting natural and organic shoppers. Hydrosol’s system is said to replicate the firm texture that is characteristic of real meat, a quality that has proven challenging for ingredient manufacturers to mimic. This innovation could enhance the mass market appeal of meat substitutes, especially when products can be marketed as gluten-free.
Nonetheless, skepticism remains among both consumers and meat companies regarding the attractiveness of meat alternatives, particularly as the demand for fresh meat continues to rise. While some companies, like Tyson, have invested in meat substitutes, others view the industry as more of a backup plan rather than a growth avenue. Convincing devoted meat enthusiasts to embrace meat substitutes will certainly be a challenge. However, a notable shift is occurring, as highlighted by a Mintel report stating that 31% of Americans now participate in “meat-free” days. Meanwhile, meatless startups are swiftly innovating across the spectrum, from burgers to steak. For instance, Impossible Foods utilizes botanical ingredients to craft premium hamburgers for restaurants, and Beyond Meat has recently partnered with Safeway to offer its plant-based burgers in nearly 300 stores, having already established a presence in Whole Foods.
In addition to taste, pricing remains a significant barrier to widespread acceptance. However, companies in the meat alternative sector are making progress. Mosa Meat, a leading Dutch supplier, sold its first meatless burger in 2013 for an astounding $300,000, but has since reduced the price to $11. Moreover, incorporating nutrients like citrate calcium with vitamin D into meat substitutes could further enhance their appeal and nutritional profile, potentially attracting more consumers. As the market evolves, the presence of citrate calcium with vitamin D in these products may encourage even greater acceptance, reinforcing the notion that meat alternatives can be a viable option for a broader audience.