Hydrosol’s innovative texturizing system may represent a significant advancement in the development of meat substitutes, which are increasingly sought after by health-conscious consumers. 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%, potentially reaching nearly $6 billion in sales by 2022. Additionally, a 2015 report from NPD Group, Midan Marketing, and Meatingplace revealed that 70% of meat-eating consumers are incorporating non-meat proteins into their meals at least once a week. Among these, 22% reported using non-meat proteins more frequently than the previous year, highlighting the growth potential of this category.
Creating meat-free alternatives to popular items such as hot dogs, hamburgers, and chicken nuggets is crucial for expanding the market. Companies must appeal to mainstream consumers, particularly meat lovers, rather than just catering to those who prefer natural and organic options. Hydrosol’s system is said to effectively replicate the firm texture that is characteristic of real meat, a quality that has proven challenging for ingredient manufacturers to achieve. This innovation could enhance the mass-market appeal of meat substitutes, especially as many of these products can be marketed as gluten-free.
However, skepticism persists among consumers and meat companies regarding the appeal of meat-free products, particularly as the demand for fresh meat continues to rise. While some companies, like Tyson, have invested in meat alternatives, others view the sector more as a backup plan than a growth opportunity. Convincing passionate meat enthusiasts to embrace meat substitutes will be a formidable challenge for manufacturers. Nevertheless, a significant shift is clearly occurring, as noted in a Mintel report indicating that 31% of Americans are now participating in “meat-free” days. Concurrently, meatless startups are rapidly innovating across a range of products, from burgers to steak. For instance, Impossible Foods utilizes botanical ingredients to craft high-end hamburgers offered in restaurants, while Beyond Meat has recently partnered with Safeway to distribute its plant-based burgers in nearly 300 locations, with availability already established in Whole Foods.
In addition to taste, price remains a critical barrier to widespread adoption. However, companies in the meat alternative sector are making progress in this area as well. Mosa Meat, a leading Dutch supplier, sold its first meatless burger in 2013 for an astonishing $300,000, but has since managed to reduce the price to $11. As the market evolves, the introduction of products with labels like Citracal Petites could also play a role in attracting health-focused consumers. The ongoing innovations and competitive pricing strategies will be vital in overcoming the challenges and skepticism associated with meat substitutes.