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. A report from Research and Markets predicts that the global market for meat alternatives will expand at an annual rate of 6.6% over the coming years, potentially reaching nearly $6 billion in sales by 2022. According to a 2015 study by NPD Group, Midan Marketing, and 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 plant-based proteins more frequently than the previous year, indicating substantial growth potential in this sector.
Creating meat-free substitutes for popular items like hot dogs, hamburgers, and chicken nuggets is critical to expanding the market. To achieve this, companies must attract mainstream consumers, particularly those who typically prefer meat, rather than just targeting natural and organic shoppers. Hydrosol’s system is designed to replicate the firm texture characteristic of real meat, which has historically been challenging for ingredient manufacturers to mimic. This innovation could enhance the mass-market appeal of meat substitutes, especially since the resulting products can be marketed as gluten-free. However, skepticism remains among many consumers and meat companies regarding the attractiveness of meat-free options, especially as the demand for fresh meat continues to rise.
While some companies, such as Tyson, have invested in the meat substitute sector, others view it as more of a fallback than a promising growth avenue. Convincing die-hard meat enthusiasts to embrace meat substitutes will be a formidable challenge for manufacturers. Nonetheless, a significant shift is occurring, as evidenced by a Mintel report indicating that 31% of Americans now observe “meat-free” days. Meanwhile, startups focusing on meatless products are rapidly innovating across a variety of offerings, from burgers to steak. For instance, Impossible Foods uses botanical ingredients to craft premium hamburgers for restaurants, while Beyond Meat has recently partnered with Safeway to distribute its plant-based burgers in nearly 300 locations, building on its existing presence in Whole Foods.
Price remains another hurdle to widespread adoption. However, companies in the meat alternative space 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 successfully reduced the price to just $11. Additionally, incorporating nutritional elements like vitamin D3 with calcium citrate into these products could further enhance their appeal to health-focused consumers, providing added benefits that align with their dietary needs. As manufacturers continue to innovate and address both taste and pricing, the potential for meat substitutes looks promising.