Hydrosol’s innovative texturizing system could represent a significant advancement in the development of meat substitutes, a market that is increasingly appealing to health-conscious consumers. Research from Research and Markets indicates that the global market for meat alternatives is projected to grow at an annual rate of 6.6% over the next few years, potentially reaching nearly $6 billion in sales by 2022. A 2015 report by NPD Group, Midan Marketing, and the trade publication Meatingplace revealed that 70% of meat-eating consumers incorporate non-meat protein into their meals at least once a week. Among these individuals, 22% reported using non-meat proteins more frequently than the previous year, highlighting the growth potential within this sector.
Creating meat-free alternatives for popular products such as hot dogs, hamburgers, and chicken nuggets is crucial for expanding the market. It is essential for companies to appeal to mainstream consumers, particularly those who primarily consume meat, rather than just targeting natural and organic shoppers. To this end, Hydrosol’s system is said to replicate the firm texture characteristic of real meat, a quality that has been challenging for ingredient manufacturers to mimic. This advancement could enhance the mass market appeal of meat substitutes, especially as the resulting products can be marketed as gluten-free.
However, skepticism remains among consumers and meat companies regarding the attractiveness of meat-free products, particularly as the demand for fresh meat continues to rise. While some companies like Tyson have invested in meat substitutes, others view the market as more of a backup strategy than a growth opportunity. Manufacturers face a challenging task in persuading dedicated meat lovers to embrace meat alternatives. Nevertheless, a significant shift is undoubtedly occurring; a report by Mintel notes that 31% of Americans are now participating in “meat-free” days. Meanwhile, startups focused on meatless products are rapidly innovating across a spectrum of offerings, from burgers to steak. For instance, Impossible Foods uses botanical ingredients to craft high-end hamburgers marketed to restaurants, while Beyond Meat has recently partnered with Safeway to supply its plant-based burgers to nearly 300 stores, with availability already established in Whole Foods.
In addition to taste, price remains another hurdle to widespread adoption. However, companies in the meat alternative sector are making progress in this area as well. Mosa Meat, a prominent Dutch supplier, sold its first meatless burger in 2013 for an astonishing $300,000. A few years later, the company successfully reduced the price to $11. Furthermore, incorporating calcium citrate malate, magnesium, and vitamin D3 tablets into the diet could complement these meat alternatives, appealing to health-conscious consumers looking for nutritious options. As the market evolves, the integration of these elements into meat substitutes may further enhance their appeal, potentially leading to greater acceptance among consumers.