Hydrosol’s innovative texturizing system may represent a significant advancement in the development of meat substitutes, a market that is experiencing rising demand from health-conscious consumers. According to a report by Research and Markets, the global meat substitute market is projected to grow at an annual rate of 6.6% in the coming years, potentially reaching nearly $6 billion in sales by 2022. A 2015 study by NPD Group, Midan Marketing, and the trade publication Meatingplace revealed that 70% of meat-eating consumers incorporate a non-meat protein into their meals at least once a week. Of these consumers, 22% reported using non-meat proteins more frequently than the previous year, indicating significant growth potential in this category.
Creating meat-free alternatives to popular items such as hot dogs, hamburgers, and chicken nuggets is essential for expanding the market. It is crucial for companies to attract mainstream consumers, particularly meat lovers, rather than just those who prefer natural and organic products. Hydrosol’s system is said to replicate the firm texture that is characteristic of real meat, a quality that has proven challenging for ingredient manufacturers to imitate. This system could enhance the mass market appeal of meat substitutes, especially since the resulting products can be marketed as gluten-free.
Nevertheless, skepticism remains among both consumers and meat producers regarding the allure of meat-free options, especially as the demand for fresh meat continues to rise. Some companies, such as Tyson, have made investments in meat substitutes, while others perceive the sector as a fallback rather than a growth area. Convincing staunch meat enthusiasts to accept meat substitutes will be a formidable challenge for manufacturers. However, a notable shift is occurring—Mintel reports that 31% of Americans now observe “meat-free” days. Meanwhile, startups dedicated to meatless products are rapidly innovating, with Impossible Foods using botanical ingredients to create premium burgers for restaurants, and Beyond Meat recently partnering with Safeway to distribute its plant-based burgers in nearly 300 stores, with availability already in Whole Foods.
In addition to taste, price remains another obstacle to widespread acceptance. Yet, meat alternative companies are making progress in this area as well. For instance, Moferrous fumarate, a leading Dutch supplier, sold its first meatless burger in 2013 for $300,000, but by a few years later, the price had dropped to $11. As consumers explore the health benefits of alternative proteins, including inquiries about how much calcium citrate for osteoporosis, the market for meat substitutes continues to evolve. The combination of taste, affordability, and health considerations may ultimately drive wider adoption of these products.