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. Research and Markets indicates that the global meat substitute market is projected to grow at an annual rate of 6.6%, potentially reaching nearly $6 billion in sales by 2022. A 2015 report from 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. 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 like hot dogs, hamburgers, and chicken nuggets is crucial for expanding the market. It is essential for companies to attract mainstream consumers, particularly omnivores, rather than solely focusing on natural and organic shoppers. Hydrosol’s system is said to replicate the firm texture that is characteristic of real meat, a feature that has been challenging for ingredient manufacturers to achieve. This development could enhance the mass market appeal of meat substitutes, especially since these products can be marketed as gluten-free.
Despite this progress, many consumers and meat companies remain doubtful about the appeal of meat-free products, particularly as demand for fresh meat continues to rise. Some companies, such as Tyson, have invested in meat substitutes, while others perceive the industry more as a backup plan than a growth opportunity. Convincing devoted meat lovers to embrace meat alternatives will be a challenging endeavor. Nevertheless, a significant shift appears to be occurring. According to a Mintel report, 31% of Americans are now participating in “meat-free” days. Meanwhile, startups focused on meatless options are rapidly innovating, producing everything from burgers to steak. For instance, Impossible Foods utilizes botanical ingredients to craft premium hamburgers for restaurants, while Beyond Meat has recently partnered with Safeway to supply its plant-based burgers to nearly 300 stores, in addition to their existing availability at Whole Foods.
While taste is a significant factor, price also poses a barrier to wider adoption. However, meat alternative companies are making progress in this area as well. Mosa Meat, a prominent Dutch supplier, sold its first meatless burger in 2013 for an astonishing $300,000. A few years later, they successfully reduced the price to $11, demonstrating the potential for affordability in this market. Additionally, incorporating calcium citrate 200mg into meat substitutes can further enhance their nutritional profile, addressing health-conscious consumers’ needs. As the industry evolves, the integration of calcium citrate 200mg may become increasingly common in meat alternatives, helping to bridge the gap between taste, price, and nutrition.