Hybrid food products poised to reduce carbon footprint and meet flexitarian demand

Hybrid food products are increasingly popular, combining animal- and plant-based ingredients to offer the best of both worlds: familiar taste and texture with reduced environmental impact. Bright Green Partners has highlighted that incorporating plant proteins into meat and dairy can yield impressive environmental benefits. For example, replacing just 30% of the animal protein in beef or dairy products can cut carbon emissions by up to 45% and reduce water usage by approximately 35%, providing a tangible way to address sustainability concerns without completely forgoing traditional ingredients.

Consumer interest is another driving force for hybrid products, particularly among flexitarians—a group representing around 42% of consumers in certain markets. This demographic values both taste and sustainability, making hybrid products a perfect fit. In addition, hybrid foods tend to be more affordable than their pure animal-based counterparts, offering an attractive option for price-conscious shoppers. Given these trends, hybrid products have strong potential to appeal across various demographics, from meat-lovers seeking lower environmental impact to vegetarians open to including animal products for enhanced taste or nutrition.

However, positioning these products is critical. According to Bright Green Partners, hybrid products must avoid appearing as a 'compromise' or inferior alternative. Instead, companies are encouraged to market these products based on their sensory appeal—such as enhanced flavor, texture, and nutrition—while underscoring the tangible environmental benefits. For example, blending animal fat with plant-based ingredients can achieve a more desirable mouthfeel in dairy products, while still offering a more eco-friendly choice.

As hybrid foods gain traction, product innovation is also expanding. In the processed meat segment, manufacturers are now producing options that incorporate pea or soy protein with beef to reduce emissions and improve resource efficiency. Meanwhile, the dairy sector sees innovation in combining milk with plant-based fats or proteins to reduce environmental impact and offer nutritional benefits.

Such fusions of technologies are still in their infancy but hold a lot of promise for the future of alternative meat. By combining the strengths of each approach, hybrid products could address some of the limitations of both cultivated and plant-based meat on their own. But while there is immense promise, there are challenges to consider. Regulatory frameworks around labeling and marketing hybrid products need to be established. Additionally, ensuring the animal protein source is ethically sourced and sustainable is crucial to maintain the environmental benefits associated with alternative proteins. Consumers may also be concerned about the processing involved or the ethical implications of mixing animal and plant products. But as research to optimize taste, nutrition, and cost continues in earnest, with that continued innovation, hybrid foods have the potential to revolutionize the way we eat.

In January 2024, as heads of state, industry experts and business leaders gathered for the annual World Economic Forum conference in Davos, food startup, Fork & Good, conducted a blind tasting of hybrid cultivated meat to gather feedback from a group of 40 people at an Irish pub 10 minutes away.

“Mixing cultivated meat with conventional meat has many advantages,” believes Gabor Forgacs, CSO, Fork & Good. “It helps alleviate the rising supply chain and environmental challenges meat producers face. It also allows for the gradual introduction of cultured meat through products consumers are already used to.”

Participants each received two small dishes distinguished by blue and yellow stickers. One contained 100% conventional pork and the other a blend of 30% cultivated and 70% conventional pork. An informal poll after the tasting showed more than half of the group preferred the 30/70 blend over conventional meat on its own.

In the USA, 50/50 Foods has launched the 'Both' burger, a blend of 50% beef and 50% vegetables such as broccoli, onions, and cauliflower. The simplicity of its ingredients and balanced approach cater to flexitarians—those who wish to reduce meat consumption without eliminating it entirely. By offering a middle ground, 50/50 Foods hopes to attract a broader audience that appreciates the taste of meat but desires the health benefits of vegetables. The product also addresses key consumer concerns about the unfamiliar additives often found in plant-based products by keeping the ingredients list clean and recognizable​.

Mush Foods, based in New York, is leveraging the power of mycelium (the root structure of mushrooms) with its product, 50Cut. This mushroom blend is designed to be mixed with ground meat, allowing chefs and food producers to cut down on animal protein by up to 50% without sacrificing texture or flavor. Mycelium provides a rich umami flavor, enhancing the taste profile of meat and offering a nutritious, sustainable ingredient that can significantly reduce the environmental footprint of meat-based dishes​.