Ready to take a bite of the meat stick snack market? Meet rising demand with Balchem’s MeatShure®

The meat sticks landscape is evolving. What was once a gas station staple targeted primarily at male consumers has evolved into a premium protein powerhouse capturing the attention of families, health-conscious consumers and everyday athletes.

As a result, the category is experiencing remarkable growth – with sales up 29.7% in value (USD) year on year [1]. But what is driving this meat stick market boom – and how can manufacturers scale up to meet the surge in demand?

Meat sticks: The new shape of healthy snacking

Today’s consumers are increasingly health-conscious and active – with 45% of “better-for-you” snackers chasing protein [2] to support healthy muscles and contribute to satiety. As a result, the ready-to-eat meat stick snacks category is experiencing a significant moment of growth.

When asked about their health-related reasons for increasing meat consumption, 52% cite protein intake as their primary driver [3]. Globally, there’s been a 23% year-over-year growth in meat categories tracked with a “high protein” or “source of protein” claim [4], demonstrating that protein positioning resonates strongly across markets. So how can meat manufacturers scale up their meat stick production lines to tap into this opportunity?

Discover three ways to unlock next-level meat stick production with MeatShure^®:

1. Increase production capacity and efficiency

Traditional meat stick fermentation requires eight to 16 hours, potentially creating a significant production bottleneck. Balchem’s MeatShure^® Encapsulated Acidulants eliminate this step entirely by enabling direct acidification, allowing manufacturers to move straight from mixing and stuffing to cooking.

The result is a dramatic increase in throughput, without costly facility investments – making MeatShure^® a capital-efficient growth solution for manufacturers racing to keep pace with surging consumer demand.

2. Get the zero-added-sugar advantage

Today’s health-conscious snackers want protein-forward, better-for-you options without unnecessary ingredients. By removing the need for fermentation, MeatShure^® also removes the requirement for added sugar, enabling manufacturers to deliver zero-added-sugar formulations.

This positions meat sticks as an ideal option for carb-conscious consumers and the fast-growing GLP-1 companion snack market, where low-sugar protein snacks are desired. With MeatShure^®, brands can meet consumer expectations for transparency and nutritional integrity.

3. A trusted partner: proven reliability, consistent quality

Industrial meat processing environments are unforgiving – high moisture, mechanical shear and elevated temperatures can easily compromise encapsulation technologies. MeatShure^® is engineered to withstand these harsh conditions, ensuring acids release only during cooking.

This prevents premature protein extraction and costly batch failures, while delivering the tangy, fermented flavour consumers expect from meat sticks. With precise pH control and consistent performance across a range of meat sources – including beef, pork, poultry, turkey, venison and beyond – MeatShure^® gives manufacturers confidence in quality, flavour and efficiency at scale.

_{[1] Source: Nielsen (Data ending 09.06.25)}

_{[2] “Better For You Snacking-US-2024” Mintel, Jan 2024}

_{[3] “Top Trends in Meat & Meat Alternatives – Global” INNOVA, 2025}

_{[4] “Sweets & Snacks Expo, Indianapolis, May 13-15, 2025,” Mintel, June 2025}