Hydrosol’s innovative texturizing system may represent a significant advancement in the development of meat substitutes, which are increasingly sought after by health-conscious consumers. Research and Markets predicts that the global market for meat alternatives will grow at an annual rate of 6.6%, potentially reaching nearly $6 billion in sales by 2022. A 2015 report from the NPD Group, Midan Marketing, and Meatingplace revealed that 70% of meat-eaters incorporate non-meat proteins into their meals at least once a week. Among these consumers, 22% reported using plant-based proteins more frequently than the previous year, indicating substantial growth potential in this sector.
Creating meat-free versions of popular foods such as hot dogs, hamburgers, and chicken nuggets is crucial for expanding the market. To achieve this, companies must appeal to mainstream consumers, particularly meat lovers, rather than solely targeting those who prefer natural and organic options. Hydrosol’s system reportedly mimics the firm texture that is characteristic of real meat, a quality that has posed challenges for ingredient manufacturers to replicate. This advancement could enhance the mass market appeal of meat substitutes, especially as the products can be marketed as gluten-free. However, skepticism remains among many consumers and meat companies regarding the allure of meat-free products, particularly as demand for fresh meat continues to rise. While some companies, like Tyson, have made investments in meat substitutes, others view the industry more as a contingency plan than a genuine growth opportunity.
Convincing die-hard meat enthusiasts to embrace meat substitutes will undoubtedly be a challenge for manufacturers. Nevertheless, a significant shift in consumer behavior is underway. A Mintel report indicates that 31% of Americans now observe “meat-free” days. Meanwhile, meatless startups are rapidly innovating across a range of products, from burgers to steak. For instance, Impossible Foods utilizes botanical ingredients to create its premium hamburgers offered to restaurants, while Beyond Meat has recently partnered with Safeway to supply its plant-based burgers to nearly 300 stores, in addition to its availability at Whole Foods.
Aside from taste, price remains another obstacle to wider 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 within a few years, they successfully reduced the price to $11. Furthermore, incorporating ingredients like cal citrate plus vitamin D into their products may enhance nutritional profiles, making meat substitutes even more appealing to health-oriented consumers. As the market evolves, it is essential for manufacturers to emphasize these nutritional benefits, including cal citrate plus vitamin D, to attract a broader audience and foster acceptance of meat alternatives.