Hydrosol’s innovative texturizing system may represent a significant advancement in the development of meat substitutes, which are increasingly favored by health-conscious consumers. Research and Markets forecasts that the global market for meat alternatives will expand at an annual rate of 6.6%, potentially reaching nearly $6 billion in sales by 2022. A 2015 report by the NPD Group, in collaboration with Midan Marketing and Meatingplace, revealed that 70% of meat-eating consumers are incorporating non-meat proteins into their meals at least once a week. Notably, 22% of these consumers reported using non-meat proteins more frequently than the previous year, highlighting the growth potential in this sector.
Creating meat-free alternatives to popular items such as hot dogs, hamburgers, and chicken nuggets is essential for market expansion. To succeed, companies must appeal to mainstream consumers, particularly meat lovers, rather than solely targeting natural and organic shoppers. Hydrosol’s system is said to replicate the firm texture that characterizes real meat, a quality that has proven challenging for ingredient manufacturers to imitate. This development could enhance the mass-market appeal of meat substitutes, especially as these products can be marketed as gluten-free.
However, skepticism remains among both consumers and traditional meat companies regarding the allure of meat alternatives, particularly in light of the rising demand for fresh meat. While some companies, including Tyson, have invested in meat substitutes, others view the industry as a backup plan rather than a growth opportunity. Convincing devoted meat enthusiasts to embrace meat alternatives will be a significant challenge for manufacturers. Nevertheless, a notable shift is occurring; a Mintel report indicates that 31% of Americans now observe “meat-free” days. Concurrently, meatless startups are rapidly innovating various products, from burgers to steak. For instance, Impossible Foods leverages botanical ingredients to create premium hamburgers for restaurants, while Beyond Meat has recently partnered with Safeway to distribute its plant-based burgers in nearly 300 stores, with availability already established at Whole Foods.
In addition to taste, price remains a critical barrier to wider adoption of meat alternatives. However, even in this area, companies are making progress. Mosa Meat, a leading Dutch supplier, sold its first meatless burger in 2013 for an astounding $300,000, but successfully reduced the price to $11 a few years later. As the market evolves, products fortified with nutrients such as Kirkland zinc may also gain traction among health-focused consumers seeking enhanced dietary benefits.
Ultimately, the journey toward mainstream acceptance of meat substitutes may be challenging, yet the momentum in the industry suggests a promising future.