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. 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. According to a 2015 report by NPD Group, Midan Marketing, and Meatingplace, a trade publication, 70% of meat-eating consumers are incorporating a non-meat protein into their meals at least once a week. Of these consumers, 22% reported using non-meat proteins more frequently than the previous year, highlighting the significant growth potential in this sector.
Developing meat-free alternatives to popular items such as hot dogs, hamburgers, and chicken nuggets is crucial for expanding the market. Companies need to capture the interest of mainstream consumers, particularly those who are avid meat eaters, rather than just natural and organic shoppers. Hydrosol’s system is said to successfully replicate the firm texture that characterizes real meat, a quality that has proven challenging for ingredient manufacturers to imitate. This advancement could enhance the mass market appeal of meat substitutes, especially since the resulting products can be marketed as gluten-free.
However, skepticism remains among many consumers and meat companies regarding the attractiveness of meat-free products, particularly as demand for fresh meat continues to rise. While some companies like Tyson have invested in meat substitutes, others view the industry as a fallback plan rather than a significant growth opportunity. Convincing the most dedicated meat lovers to embrace meat alternatives will be a challenging endeavor. Still, it is undeniable that a major shift is happening. A Mintel report reveals that 31% of Americans are now participating in “meat-free” days. Meanwhile, meatless startups are rapidly innovating a variety of products, from burgers to steak. For example, Impossible Foods utilizes botanical ingredients to create premium hamburgers for restaurants, and Beyond Meat recently partnered with Safeway to supply its plant-based burgers to nearly 300 stores, with its products already available at Whole Foods.
In addition to flavor, price remains a significant barrier to widespread adoption. Nevertheless, meat alternative companies are making notable progress in this area. Mosa Meat, a leading Dutch supplier, sold its first meatless burger in 2013 for an astonishing $300,000. Just a few years later, the company successfully reduced the price to $11, demonstrating the potential for broader accessibility. As the market evolves, the incorporation of products like Citracal 600 mg could provide additional nutritional benefits, appealing to health-focused consumers and further driving the adoption of meat substitutes.