Quorn is the latest to delve into the controversial ‘hybrid meat’ category, which gives consumers products that are neither fully meat nor fully meat free. But why now?
An overwhelming majority of delegates at FoodNavigator’s recent Positive Nutrition Summit see potential in the ‘hybrid’ category, but meat-free innovators are not convinced.
Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.
Following on from Beneo’s investment in Meatless, the functional ingredients supplier has taken the ‘next step’ in its plant-based protein strategy with a 14% stake in hybrid vegetarian and vegan brand Grillido.
Swedish mycoprotein start-up Mycorena is working to accelerate the hybrid meat category through a collaboration with meat manufacturer Nybergs Deli and supermarket retailer ICA.
The Israeli foodtech company says the concept product provides validation of its technology, which involves growing milk-producing cells in a lab. “This is a significant milestone, not just for Wilk, but for the global industry.”
China-based HEROTEIN is hoping to become the first company in the country to commercialise hybrid plant-cultivated meat products, believing that this alternative is a solution for the system to overcome current affordability and taste challenges.
Move over meat and plant-based blends, a new hybrid is in town. Or it will be soon, according to industry experts, who believe ‘the perfect match’ of cell-cultured and plant-based ingredients is headed for regulatory approval and market entry.
Some blended meat and plant-based products are still going strong years after launch. Others, however, are withdrawn within months having failed to pique consumer interest. Instead of blaming taste, appearance, or texture, could the answer lie in…marketing?...
From an environmental and sensory standpoint, it makes sense to create ‘hybrid’ products from a blend of plant-based and meat proteins. Yet experts are dubious the category will take off.
What do European consumers really think of novel meat products that incorporate plant-based ingredients? An EIT-funded project led Dr Simona Grasso from the University of Reading has sought to find out.
Spanish food tech start-up Cubiq Foods has developed a vegan ‘smart fat’ that, it claims, behaves like animal fat within product formulations. Addressing some of the functional constraints of coconut oil, CEO and co-founder Andrés Montefeltro tells FoodNavigator...
Processed meat is well consumed in Europe – but overconsumption is associated with certain health risks. An EIT Food project from the University of Reading and APB in the UK, Aarhus University in Denmark and the Spanish National Research Council in Spain...
