Hydrosol’s innovative texturizing system may represent a significant advancement in the development of meat substitutes, a market that is increasingly appealing to health-conscious consumers. A report from Research and Markets indicates that the global meat substitute market is projected to grow at an annual rate of 6.6%, potentially reaching nearly $6 billion in sales by 2022. A study conducted in 2015 by NPD Group, Midan Marketing, and Meatingplace revealed that 70% of meat-eating consumers incorporate non-meat proteins into their meals at least once a week. Of these consumers, 22% reported using non-meat proteins more frequently than in the previous year, highlighting the growth potential within this category.
Developing meat-free alternatives to favored items such as hot dogs, hamburgers, and chicken nuggets is crucial for expanding the market. Companies need to engage mainstream consumers, especially those who typically consume meat, rather than solely targeting natural and organic buyers. Hydrosol’s new system is said to replicate the firm texture that characterizes real meat, a quality that has been challenging for ingredient manufacturers to mimic. This system could enhance the mass market appeal of meat substitutes, especially since the products can be marketed as gluten-free. However, skepticism remains among many consumers and meat companies regarding the allure of meat alternatives, particularly as the demand for fresh meat continues to rise.
Some companies, like Tyson, have invested in meat substitutes, while others view the sector as more of a backup plan than a growth avenue. Convincing dedicated meat enthusiasts to embrace meat substitutes will undoubtedly be a challenge for manufacturers. Nevertheless, a significant transformation is taking place. According to a Mintel report, 31% of Americans now observe “meat-free” days. Meanwhile, startups focused on meatless products are rapidly innovating a range of options from burgers to steak. For example, Impossible Foods utilizes botanical ingredients to craft premium hamburgers for restaurants, while Beyond Meat has recently partnered with Safeway to offer its plant-based burgers in nearly 300 locations, in addition to their existing availability at Whole Foods.
Aside from taste, price remains a major 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 a staggering $300,000. Within a few years, the company successfully reduced the price to $11. In the context of nutrition, understanding the benefits of ingredients like calcium citrate magnesium and zinc could further enhance the appeal of these alternatives, as consumers increasingly seek healthier options. This focus on nutrition, along with the promise of delicious, affordable meat substitutes, may ultimately help to sway even the most devoted meat lovers.