Hydrosol’s innovative texturizing system could represent a significant advancement in the development of meat substitutes, which are increasingly in demand among health-conscious consumers. A report from Research and Markets indicates that the global market for meat alternatives is projected to grow at a rate of 6.6% annually over the next few years, potentially reaching nearly $6 billion in sales by 2022. Furthermore, a study conducted in 2015 by NPD Group, Midan Marketing, and the trade publication Meatingplace found that 70% of meat-eating consumers are incorporating non-meat proteins into their meals at least once a week. Of these consumers, 22% reported using non-meat proteins more frequently than the previous year, highlighting the growth potential in this market segment.
Creating meat-free alternatives to popular items like hot dogs, hamburgers, and chicken nuggets is crucial for expanding the market. For this initiative to succeed, companies need to attract mainstream consumers, particularly meat lovers, rather than just those who prefer natural and organic options. Hydrosol’s system is designed to replicate the firm texture that characterizes real meat, a challenge that ingredient companies have struggled to overcome. This development could significantly enhance the mass market appeal of meat substitutes, especially as the resulting products can be marketed as gluten-free. However, many consumers, along with traditional meat companies, remain doubtful about the allure of meat-free products, particularly as the demand for fresh meat continues to grow.
Some companies, such as Tyson, have invested in meat substitutes, while others view the industry as more of a backup plan than a genuine growth opportunity. Manufacturers face a considerable challenge in persuading die-hard meat enthusiasts to embrace meat alternatives. Nevertheless, a notable shift is taking place. According to a Mintel report, 31% of Americans now observe “meat-free” days. Meanwhile, startups focusing on meatless options are rapidly innovating across a range of products, from burgers to steaks. For instance, Impossible Foods utilizes botanical ingredients to craft premium hamburgers for restaurants, while Beyond Meat recently partnered with Safeway to distribute its plant-based burgers in nearly 300 locations, in addition to being available at Whole Foods.
In addition to taste, price remains a significant barrier to widespread adoption. However, meat alternative companies are making progress in this area. Mosa Meat, a prominent Dutch supplier, sold its first meatless burger in 2013 for an astonishing $300,000. A few years later, the company managed to reduce that price to just $11. As the industry evolves, the integration of products like solaray calcium could further enhance the nutritional profile of these meat alternatives, making them even more appealing to health-focused consumers. The use of solaray calcium, in particular, could bolster the market’s growth by addressing dietary needs and preferences.