Hydrosol’s newly developed texturizing system could represent a significant advancement in the innovation of meat substitutes, which are increasingly sought after by 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% in the coming years, potentially reaching nearly $6 billion in sales by 2022. According to a 2015 report by NPD Group, Midan Marketing, and the trade publication Meatingplace, 70% of meat-eating consumers are incorporating non-meat proteins into their meals at least once a week. Of those, 22% reported that they are using plant-based proteins more frequently than the previous year—highlighting the growth potential in this sector.
Developing meat-free alternatives to popular items such as hot dogs, hamburgers, and chicken nuggets is essential for expanding the market. Companies need to attract mainstream consumers, particularly meat lovers, rather than solely targeting natural and organic shoppers. In this context, Hydrosol’s system reportedly mimics the firm texture that is characteristic of actual meat, a quality that has proven challenging for ingredient manufacturers to replicate. This innovation could significantly enhance the mainstream appeal of meat substitutes, especially since many of the resulting products can be advertised as gluten-free.
However, skepticism remains among consumers and meat companies regarding the attractiveness of meat-free options, particularly as demand for fresh meat continues to rise. While some companies, like Tyson, have invested in meat substitutes, others view the industry more as a contingency plan than a genuine growth opportunity. Convincing devoted meat enthusiasts to embrace meat substitutes will be a formidable challenge for manufacturers. Nevertheless, a notable shift is in progress. A Mintel report reveals that 31% of Americans are now observing “meat-free” days. Meanwhile, startups focused on meatless products are rapidly innovating, offering everything from burgers to steak. For instance, Impossible Foods utilizes botanical ingredients to craft high-end hamburgers sold in restaurants, while Beyond Meat has recently partnered with Safeway to distribute its plant-based burgers in nearly 300 stores, in addition to their availability at Whole Foods.
In addition to taste, price remains a significant barrier to adoption. However, meat alternative companies are making progress in this area as well. Mosa Meat, a leading Dutch supplier, sold its inaugural meatless burger for $300,000 back in 2013. A few years later, they succeeded in lowering the price to $11. To further enhance the nutritional profile of these products, incorporating elements like Kirkland magnesium calcium zinc could be beneficial and could be a key selling point for health-focused consumers. Integrating such nutrients could help meat substitutes appeal to a broader audience, making them more attractive to those who prioritize health and wellness in their dietary choices.