Hybrids on the horizon

Dr Pia Meinlschmidt and Dr Katharina Burdorf explore how hybrid, fermentation-based, and cultivated ingredients could define the future of meat

The lines between conventional meat, plant-based alternatives, fermentation-derived proteins, and cultivated ingredients are blurring. In the race to create more sustainable, nutritious, and appealing protein options, a new category is emerging – hybrid products that blend the familiar with the innovative. These can combine meat with vegetables or legumes, plant proteins with mycoprotein, or even cultivated fat with a plant-derived base. For the companies pioneering them, the challenge is as much about consumer perception as it is about technical formulation.

Few are better placed to navigate this interplay than Dr Katharina Burdorf, Team Lead Product Management at Hydrosol and Dr Pia Meinlschmidt, Team Lead Product Management at sister company Planteneers. Both are part of the Stern-Wywiol Gruppe, where they work just a few steps apart in northern Germany, developing stabilizing and texturing systems that could set the standard for what hybrid and blended products look like in the years to come.

Defining ‘hybrid’ in today’s market

“I think we’re currently seeing a real peak in interest when it comes to hybrid products – sometimes also called blended meat or remixed meat,” begins Burdorf. “Essentially, we’re talking about a mixture of real meat with plant-based components. Those plant-based components can be classic vegetables, legumes, textured proteins, mushrooms, nuts – really anything from traditional mixtures to more innovative approaches. The ratio of meat to plant-based ingredients can vary widely depending on the concept.”

Certain categories seem particularly promising. “When we look at consumer data, burgers – particularly beef-based burger patties – emerge as the most interesting combination for consumers,” she explains. “It seems that more premium meats, like beef, generate greater interest. Consumers tended to favor products containing about 50-75% meat, with the remaining 25-50% made up of vegetables, soy, or other plant-based components.”

Interestingly, visibility of the plant elements is not necessarily a drawback. “When we’re talking about vegetables, it’s actually nice if you can see them – there’s nothing to hide. In fact, it can be an extra selling point, almost like an upgrade to the product,” Burdorf believes.

The rise of cultivated-plant hybrids

Beyond conventional hybrids, the industry is preparing for the arrival of cultivated ingredients. “At least for those of us following the field, it’s clear that the major approach for many startups is to launch with a hybrid product rather than a fully cultivated one,” Burdorf says.

The main driver is economics. “Bioreactors are very expensive. If you plan to invest in your own rather than use contract manufacturing, it requires a huge amount of capital. In the end, a hybrid product containing cultivated cells needs to at least reach price parity – but ideally be even cheaper than a traditional meat product.”

Functionally, cultivated ingredients can bring unique benefits. “Cultivated fat biomass can replace vegetable oils or fats – such as coconut oil – and bring a distinctly meaty flavor as well as adding juiciness,” she explains. “With biomass based on muscle fibers, you have a high water content, but the proteins inside also provide some functional properties, such as binding.”

From her perspective, the cost case for hybrids is compelling. “Why would you use 100% cultivated biomass if you can already achieve a great result with around 20% cultivated cells – or in some cases, even just 5% – combined with plant-based ingredients? Personally, I don’t think there’s a need to go up to 80% or more.”

Meinlschmidt confirms that Planteneers is already preparing for cultivated compatibility. “We’re designing our functional systems so they’ll work well with them in the future. That means we’re looking closely at cultivated cells and how they might interact with our systems – in terms of pH value, moisture behavior, water- and fat-binding capacities, texture development, and processing needs. Our goal is to be ready when the time comes.”

Consumer perceptions and the importance of framing

The term ‘hybrid’ is not without its communication hurdles. “Consumers don’t necessarily relate the word ‘hybrid’ to food – they associate it with cars or technology – so their initial reaction might be, ‘I don’t want to eat something like that’,” Burdorf notes. She favors terms such as ‘blended meat’, framed as a natural pairing of meat with vegetables or familiar plant-based ingredients.

We often position hybrids as the best of both worlds: great taste, familiar formats, and a lower environmental impact

She believes the most receptive demographic for future cultivated-plant hybrids will be younger consumers aged 18-30, though with the right language and benefits, older groups could also be reached. “The goal is to position it as a ‘better for you’ product without creating a sense of sacrifice – something you can enjoy without feeling guilty.”

Meinlschmidt echoes this, saying, “We often position hybrids as ‘the best of both worlds’: great taste, familiar formats, and a lower environmental impact. It’s not about forcing change, but about offering better choices.” The emphasis, she adds, should be on taste, nutrition, sustainability, and cost – not technical jargon.

The role of fermentation-based proteins

If hybrids represent the bridge between traditional and novel proteins, mycoprotein may be the keystone of that bridge. “Fermentation-derived ingredients like mycoprotein – also called mycelium – is really a game changer right now,” Meinlschmidt says.

“The natural texture is much closer to meat than traditional plant proteins. With mycelium, we either don’t need TVP at all or can significantly reduce the amount. It’s naturally fibrous and structured, and nutritionally it’s a complete, high-quality protein containing all essential amino acids. It’s naturally high in dietary fiber, including beta-glucans, and it’s highly digestible, with a PDCAAS of almost 1.”

Environmental benefits add to the appeal. “It requires less land, less water, and fewer resources overall. Mycoprotein ticks all the boxes and opens the door to next-generation, upgraded plant-based innovation.”

Burdorf confirms that Hydrosol is experimenting in this area. “We’ve already carried out some initial trials, and we’ve been quite amazed by the results,” she says, though she notes that adjustments to moisture, fat, and seasoning are often needed to match the sensory profile of meat.

Clean label and the ultra-processed debate

For both Planteneers and Hydrosol, clean label is a constant priority. “Methylcellulose does a lot – it binds, it gels, it holds moisture, and it gives that perfect meaty bite under hot conditions. It’s very hard to mimic, replicate, or remove from a recipe entirely,” Meinlschmidt explains. “We’ve already developed recipes without methylcellulose, which is a significant step forward.”

She also believes that hybrids could help address unfavorable perceptions of plant-based foods as ultra-processed. “If we formulate and develop hybrids smartly, we can reduce the number of ingredients and create a cleaner, leaner version overall, shifting the conversation away from ‘processed equals bad’ toward one of purposeful products.”

Burdorf agrees that hybrids can play a bridging role. “It could even make consumers more open to trying purely plant-based products in the future. Hybrid products can help diversify the plate and act as a bridge between two worlds.” By easing the transition, hybrids allow consumers to explore new proteins without giving up the tastes and textures they already enjoy.

Collaboration under one roof

One reason Hydrosol and Planteneers can move quickly in these areas is their close physical and organizational proximity. “We work in the same offices, the same buildings, and even use the same equipment in the lab,” Burdorf reveals. “If a question comes up, I can simply go next door and ask Pia about mycoproteins, and she can do the same with me.”

Meinlschmidt highlights the advantage this brings in speed to market. “By combining our resources, we can move very quickly – from ideation to prototyping – and respond to market needs fast. Bringing together all of our expertise and know-how is a real advantage.”

For both, the coming year will bring opportunities to trial new technologies and ingredients. As Burdorf says, “Whenever we make a new contact – especially in the field of cellular agriculture – and get the chance to test these kinds of products, it’s exciting to see what’s already possible through biotech and to imagine how our future food will look. Being involved at such an early stage is truly thrilling.”

For more information visit www. hydrosol.de or www.planteneers.com