Hydrosol’s innovative texturizing system could represent a significant advancement in the development of meat substitutes, a sector that is increasingly appealing to health-conscious consumers. A report from Research and Markets indicates that the global market for meat alternatives is projected to grow at an annual rate of 6.6% over the coming years, potentially reaching nearly $6 billion in sales by 2022. According to a study published in 2015 by NPD Group, Midan Marketing, and Meatingplace, a trade publication, 70% of meat-eating consumers are incorporating non-meat proteins into their meals at least once a week. Of these, 22% reported using non-meat proteins more frequently than the previous year, highlighting the growth potential in this category.
Creating meat-free versions of popular foods like hot dogs, hamburgers, and chicken nuggets is essential for expanding the market. Companies must attract mainstream consumers, especially meat lovers, rather than just those focused on natural and organic products. Hydrosol’s system reportedly mimics the firm texture that characterizes real meat, a challenge that ingredient manufacturers have struggled to overcome. This system could enhance the mass-market appeal of meat substitutes, especially as the products can be marketed as gluten-free. However, many consumers and meat companies remain doubtful about the attractiveness of meat alternatives, particularly as the demand for fresh meat continues to rise. While companies like Tyson have invested in meat substitutes, others view this sector more as a backup strategy than a growth opportunity.
Convincing dedicated meat consumers to embrace meat substitutes will be a tough challenge for manufacturers. Nonetheless, there is undeniable evidence of a significant shift occurring. A Mintel report reveals that 31% of Americans now observe “meat-free” days. Meanwhile, startups dedicated to meatless options are rapidly innovating, producing everything from burgers to steak. For example, 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 stores. Their burgers are already available in Whole Foods.
In addition to taste, price remains a crucial barrier to widespread acceptance. 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. A few years later, the company successfully reduced the price to $11. Incorporating ingredients such as calcium citrate and vitamin D into these alternatives may further enhance their appeal, as consumers increasingly seek out health benefits. As the industry evolves, the integration of nutritional enhancements like calcium citrate and vitamin D could play a significant role in promoting meat substitutes, potentially swaying even the most committed meat enthusiasts.