Hydrosol’s innovative texturizing system could represent a significant advancement in the development of meat substitutes, which are increasingly sought after by health-conscious consumers. Research and Markets projects that the global market for meat alternatives will grow at an annual rate of 6.6% in the coming years, potentially reaching nearly $6 billion in sales by 2022. A 2015 report by the NPD Group, Midan Marketing, and Meatingplace found that 70% of meat-eating consumers incorporate non-meat proteins into their meals at least once a week. Notably, 22% of these individuals reported using non-meat proteins more frequently than the previous year, indicating substantial growth potential in this sector.
Creating meat-free options for popular items like hot dogs, hamburgers, and chicken nuggets is crucial for expanding the market. It is essential for companies to attract mainstream consumers, particularly meat lovers, rather than solely targeting natural and organic shoppers. Hydrosol’s system is said to replicate the firm texture that characterizes real meat, a feature that has been challenging for ingredient manufacturers to reproduce. This system could enhance the mass-market appeal of meat substitutes, especially since the final products can be marketed as gluten-free.
However, skepticism remains among many consumers and meat companies regarding the attractiveness of meat-free products, particularly as demand for fresh meat continues to rise. While some companies, such as Tyson, have invested in meat alternatives, others view the sector more as a safety net than a promising growth opportunity. Convincing dedicated meat enthusiasts to embrace substitutes will undoubtedly be a challenging endeavor. Nonetheless, a significant transformation is underway; a Mintel report indicates that 31% of Americans now observe “meat-free” days. Meanwhile, meatless startups are rapidly innovating across the spectrum, from burgers to steak. For instance, Impossible Foods utilizes botanical ingredients to craft premium hamburgers for restaurants, while Beyond Meat has recently partnered with Safeway to supply its plant-based burgers in nearly 300 locations, in addition to existing availability in Whole Foods.
In addition to taste, price remains a substantial barrier 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 $300,000, but by a few years later, managed to reduce the cost to $11. Incorporating ingredients like calcium citrate or calcium could also enhance the nutritional profile of these meat alternatives, making them even more appealing to health-focused consumers. As the industry continues to evolve, it will be interesting to see how these innovations impact consumer acceptance and market growth.