Hydrosol’s innovative texturizing system could be a significant advancement in the development of meat substitutes, which are increasingly sought after by health-conscious consumers. Research and Markets projects that the global market for meat alternatives will experience an annual growth of 6.6% in the coming years, reaching close to $6 billion in sales by 2022. A 2015 report from 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. Notably, 22% of these individuals reported using non-meat proteins more frequently than the previous year, highlighting the growth potential in this sector.
Creating meat-free versions of popular items such as hot dogs, hamburgers, and chicken nuggets is essential for expanding the market. Companies must attract mainstream consumers, particularly those who typically consume meat, rather than solely relying on natural and organic shoppers. To this end, Hydrosol’s system reportedly emulates the firm texture that is characteristic of real meat, a feature that has proven challenging for ingredient manufacturers to replicate. This advancement could enhance the mass market appeal of meat substitutes, especially since the resulting products can be marketed as gluten-free.
However, skepticism remains among many consumers and meat producers regarding the attractiveness of meat alternatives, especially as the demand for fresh meat continues to rise. Some companies, like Tyson, have invested in meat substitutes, while others view the industry more as a backup plan than a true growth opportunity. Convincing dedicated meat enthusiasts to embrace meat substitutes will be a formidable challenge for manufacturers. Nevertheless, a significant transformation is underway. According to a Mintel report, 31% of Americans now observe “meat-free” days. Meanwhile, meatless startups are rapidly innovating across a range of products, from burgers to steak. Impossible Foods utilizes botanical ingredients to produce premium hamburgers for restaurants, while Beyond Meat has recently partnered with Safeway to offer its plant-based burgers in nearly 300 locations, with availability already established at Whole Foods.
In addition to taste, cost remains a significant barrier to adoption. 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 $300,000. A few years later, the company successfully reduced the price to $11.
Additionally, health-focused consumers are increasingly looking for options like calcium citrate gummies sugar free, further driving the demand for innovative food products. As more consumers seek healthier alternatives, the integration of such options into the market will likely expand, creating new opportunities for growth in the meat substitute sector.