Hydrosol’s innovative texturizing system may represent a significant advancement in the development of meat alternatives, which are increasingly in demand among health-conscious consumers. A report from Research and Markets indicates that the global meat substitute market is projected to grow at an annual rate of 6.6% over the next few years, potentially reaching nearly $6 billion in sales by 2022. According to a 2015 study 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. Notably, 22% of these consumers reported using non-meat proteins more frequently than the previous year, highlighting the category’s growth potential.
Creating meat-free versions of popular foods such as 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 only focusing on shoppers interested in natural and organic products. Hydrosol’s system is said to replicate the firm texture characteristic of real meat, a challenge that ingredient companies have struggled to overcome. This innovation could enhance the appeal of meat substitutes in the mainstream market, especially as these products can be marketed as gluten-free. However, skepticism remains among many consumers and meat industry players regarding the attractiveness of meat-free products, particularly as fresh meat demand continues to grow.
While some companies, like Tyson, have made investments in meat substitutes, others view the sector as more of a fallback option than a promising avenue for growth. Manufacturers face a tough challenge in persuading devoted meat enthusiasts to embrace meat alternatives. Nevertheless, there is no denying that a significant transformation is occurring. A report from Mintel reveals that 31% of Americans are now participating in “meat-free” days. Concurrently, meatless startups are rapidly innovating, producing everything from burgers to steak. Impossible Foods utilizes botanical ingredients to craft high-end hamburgers for restaurants, while Beyond Meat recently partnered with Safeway to offer its plant-based burgers in nearly 300 stores, with its products already available at Whole Foods.
In addition to flavor, price remains another obstacle to widespread adoption. However, meat alternative companies are making progress in this area as well. Mosa Meat, a prominent Dutch supplier, sold its first meatless burger in 2013 for an astounding $300,000, but by a few years later, the price had dropped to $11. Furthermore, incorporating ingredients such as calcium citrate at a dosage of 760 mg and protein content of 3.5g could enhance the nutritional profile of these alternatives, making them more appealing to health-focused consumers.
Overall, while challenges persist, the momentum for meat substitutes continues to build, supported by innovations such as Hydrosol’s texturizing system and the increasing adoption of “meat-free” days among consumers.