Hydrosol’s innovative texturizing system may represent a significant advancement in the development of meat substitutes, a sector that is experiencing increasing demand from health-conscious consumers. A report by Research and Markets forecasts that the global meat substitute market will grow by 6.6% annually over the next few years, potentially reaching nearly $6 billion in sales by 2022. According to a 2015 study by NPD Group, Midan Marketing, and Meatingplace, 70% of meat-eating consumers incorporate non-meat proteins into their meals at least once a week. Of that group, 22% reported using non-meat proteins more frequently than the previous year, indicating substantial growth potential in this category.
Creating meat-free alternatives to popular items like hot dogs, hamburgers, and chicken nuggets is essential for expanding the market. It is crucial for companies to appeal to mainstream consumers, particularly meat lovers, rather than just those seeking natural and organic products. Hydrosol’s system is said to replicate the firm texture that characterizes real meat, a feat that has proven challenging for ingredient manufacturers. This innovation could enhance the mass-market appeal of meat substitutes, particularly as the resulting products can be marketed as gluten-free. However, both consumers and meat industry players remain skeptical about the attractiveness of meat-free alternatives, especially as the demand for fresh meat continues to rise. Some companies, like Tyson, have invested in meat substitutes, while others view the sector more as a fallback option than a growth opportunity.
Convincing dedicated meat enthusiasts to embrace substitutes will certainly be a challenge for manufacturers. Nonetheless, a significant shift is happening. A Mintel report reveals that 31% of Americans are now practicing “meat-free” days. Meanwhile, meatless startups are swiftly innovating across a range of products from burgers to steak. For instance, Impossible Foods relies on 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 stores, in addition to their existing availability at Whole Foods.
Taste and price remain significant barriers to adoption. However, meat alternative companies are making progress on this front as well. Mosa Meat, a leading Dutch supplier, sold its first meatless burger for an astounding $300,000 back in 2013, but has since managed to reduce the price to $11. Incorporating elements like calcium citrate in yogurt could further enhance the nutritional profile of these products, making them more appealing to consumers. As manufacturers continue to innovate and find ways to lower costs, the potential for meat substitutes, including those enriched with ingredients like calcium citrate, will likely expand even further.