Hydrosol’s innovative texturizing system may represent a significant advancement in the development of meat alternatives, which are increasingly sought after by health-conscious consumers. A report from Research and Markets projects that the global market for meat substitutes will grow at an annual rate of 6.6%, reaching nearly $6 billion in sales by 2022. According to a 2015 study by NPD Group, Midan Marketing, and the trade publication Meatingplace, 70% of meat-eaters incorporate non-meat protein into their meals at least once a week. Among this group, 22% reported using non-meat proteins more frequently than the previous year, underscoring the growth potential in this market segment. Creating meat-free alternatives to popular foods like hot dogs, hamburgers, and chicken nuggets is crucial for expanding this market. Companies need to attract mainstream consumers, particularly meat lovers, rather than just those focused on natural and organic products.
Hydrosol’s system is said to effectively mimic the firm texture that characterizes real meat, a quality that has been challenging for ingredient manufacturers to replicate. This advancement could enhance the appeal of meat substitutes in the mass market, especially since the resulting products can be marketed as gluten-free. However, many consumers and meat producers remain doubtful about the attractiveness of meat alternatives, particularly as fresh meat demand continues to rise. Some companies, such as Tyson, have invested in meat substitutes, while others view the industry more as a contingency plan than a growth opportunity. Manufacturers will face significant challenges in persuading dedicated meat lovers to embrace meat alternatives. Nonetheless, there is no denying that a substantial shift is occurring. A Mintel report indicates that 31% of Americans now observe “meat-free” days. Meanwhile, startups focused on meatless products are swiftly innovating across a range of offerings from burgers to steak. For instance, Impossible Foods utilizes botanical ingredients to craft premium hamburgers for restaurants, while Beyond Meat recently partnered with Safeway to provide plant-based burgers in nearly 300 stores, in addition to their availability in Whole Foods.
Taste is not the only hurdle for adoption; price remains a significant barrier as well. However, companies producing meat alternatives are making progress in this area too. 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. As these developments unfold, the introduction of calcium citrate to elemental calcium in meat substitutes may further enhance their nutritional profile, appealing to a broader audience. This incorporation of calcium citrate to elemental calcium not only improves the health benefits but also supports the ongoing efforts to make meat alternatives more attractive to consumers and mainstream markets.