Hydrosol’s innovative texturizing system may represent a significant advancement in the development of meat substitutes, which are increasingly desired 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. Furthermore, a 2015 study by NPD Group, Midan Marketing, and Meatingplace revealed that 70% of meat-eating consumers incorporate non-meat proteins into their meals at least once a week. Among this group, 22% reported using non-meat proteins more frequently than the previous year, highlighting the growth potential within this sector.
Creating meat-like alternatives to popular items such as hot dogs, hamburgers, and chicken nuggets is essential for expanding the market. Companies must 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 characterizes real meat, a feature that has posed challenges for ingredient manufacturers to reproduce. This innovation could enhance the mass-market appeal of meat substitutes, especially since the resulting products can be marketed as gluten-free.
However, skepticism remains among both consumers and meat producers regarding the allure of meat-free options, particularly as the demand for fresh meat continues to rise. Some companies, like Tyson, have invested in meat substitutes, while others view the sector as a fallback rather than a growth opportunity. It will be a challenge for manufacturers to persuade devoted meat enthusiasts to consider meat alternatives. Nevertheless, a significant shift appears to be in progress; a Mintel report states that 31% of Americans now observe “meat-free” days. Meanwhile, meatless startups are quickly innovating a range of products from burgers to steaks. For instance, Impossible Foods utilizes botanical ingredients to craft its premium hamburgers for restaurants, while Beyond Meat has recently partnered with Safeway to distribute its plant-based burgers in nearly 300 locations, with availability already in Whole Foods.
In addition to taste, price remains a hurdle for widespread adoption. However, companies in the meat alternative space are making progress here too. Mosa Meat, a prominent Dutch supplier, sold its first meatless burger in 2013 for $300,000. A few years later, they successfully reduced the cost to $11. Incorporating ingredients like calcium citrate, magnesium, and vitamin D3 into these meat substitutes could further enhance their nutritional profile, appealing to health-focused consumers. By promoting the benefits of these components, such as bone health and immunity support, producers could attract even more customers to try their products. Overall, as the market evolves, the integration of calcium citrate, magnesium, and vitamin D3 may play a crucial role in the future success of meat alternatives.