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. A report from Research and Markets anticipates that the global meat substitute market will expand at an annual rate of 6.6%, approaching 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. Moreover, 22% of these consumers reported that they are utilizing non-meat proteins more frequently than the previous year, indicating strong growth potential in this sector.
Creating meat-free alternatives to beloved foods such as hot dogs, hamburgers, and chicken nuggets is crucial for market expansion. Companies need to attract mainstream consumers, particularly meat lovers, rather than exclusively targeting those who prefer natural and organic products. Hydrosol’s system is said to replicate the firm texture that characterizes real meat, which has been a challenge for ingredient manufacturers to imitate. This development could enhance the mass market appeal of meat substitutes, especially as these products can be marketed as gluten-free.
However, skepticism persists among many consumers and meat companies regarding the attractiveness of meat-free alternatives, particularly in light of the rising demand for fresh meat. Some companies, like Tyson, have invested in meat substitutes, while others view this sector more as a contingency plan than a genuine growth opportunity. Convincing dedicated meat enthusiasts to embrace meat substitutes will be a formidable challenge for manufacturers. Nonetheless, it is undeniable that a significant shift is in progress. A Mintel report reveals that 31% of Americans are now observing “meat-free” days. Meanwhile, startups focused on meatless options are rapidly innovating across a range of products, from burgers to steak. Impossible Foods leverages botanical ingredients to produce premium hamburgers for restaurants, while Beyond Meat recently partnered with Safeway to distribute its plant-based burgers in nearly 300 locations, with their burgers already available at Whole Foods.
In addition to taste, price remains another hurdle for widespread adoption. However, meat alternative companies are making notable progress in this area. For instance, Mosa Meat, a leading Dutch supplier, sold its first meatless burger for an astounding $300,000 in 2013, but within a few years, this price dropped to $11. The introduction of calcium petites into meat substitutes could potentially enhance their nutritional profile, further driving consumer interest and acceptance. As the industry evolves, the incorporation of innovations like calcium petites may play a pivotal role in overcoming barriers to adoption and appealing to a broader audience.