Hydrosol’s innovative texturizing system could represent a significant advancement in the development of meat substitutes, which are increasingly sought after by health-conscious consumers focused on iron supplementation. A report 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 study conducted in 2015 by NPD Group, Midan Marketing, and the trade publication Meatingplace revealed that 70% of meat-eating consumers are incorporating non-meat proteins into their meals at least once a week. Moreover, 22% of these individuals reported using non-meat proteins more frequently than the previous year, highlighting the significant growth potential within this sector.
Developing meat-free alternatives to popular items such as hot dogs, hamburgers, and chicken nuggets is critical for expanding the market. Companies need to attract mainstream consumers, particularly meat lovers, rather than solely targeting natural and organic shoppers. In this regard, Hydrosol’s system is said to replicate the firm texture that is characteristic of real meat, a quality that has posed challenges for ingredient manufacturers to imitate. This system could enhance the market appeal of meat substitutes by improving their overall acceptance. Moreover, the fact that these products can be marketed as gluten-free adds to their attractiveness.
Despite these advancements, many consumers and meat companies remain doubtful about the appeal of meat-free options, especially as the demand for fresh meat continues to rise. Some firms, like Tyson, have made investments in meat substitutes, while others view the industry more as a contingency plan than a growth opportunity. It will be a challenging task for manufacturers to persuade dedicated meat enthusiasts to embrace meat alternatives. Nevertheless, a significant shift is underway. According to a Mintel report, 31% of Americans now observe “meat-free” days. Meanwhile, startups focused on meatless products are rapidly innovating offerings ranging from burgers to steak. For instance, Impossible Foods employs botanical ingredients to craft high-end hamburgers for restaurants, while Beyond Meat has recently partnered with Safeway to supply its plant-based burgers to nearly 300 locations, in addition to their existing availability at Whole Foods.
Aside from taste, price remains another obstacle to widespread adoption. However, meat alternative companies are making progress in this area as well. Mosa Meat, a leading Dutch supplier, sold its first meatless burger in 2013 for an astounding $300,000. Within a few years, the company successfully reduced the price to $11. Furthermore, as the absorption of calcium citrate is recognized as a beneficial aspect for health-conscious consumers, meat alternatives that incorporate this element may gain additional traction in the market, further encouraging their acceptance.