“Rising Focus on Hybrid Meat Products Combining Plant-Based and Cultured Components”
- Hybrid meat products are emerging as a bridge between conventional meat and lab-grown alternatives, combining cultured animal cells with plant-based ingredients to improve acceptance and reduce production complexity
- For instance, Eat Just has introduced hybrid chicken nuggets that blend plant protein and cultured cells, making them more approachable for mainstream consumers
- These products help lower production costs, making them more commercially viable for startups and established food companies entering the market
- For instance, Nestlé has partnered with cultured meat start-ups to co-develop affordable hybrid protein solutions, cutting down both time and investment needed to scale
- Hybrid formats enhance sensory qualities such as taste and texture, delivering an experience closer to traditional meat
- The use of familiar plant ingredients makes these products more acceptable to consumers unfamiliar or hesitant about fully lab-grown options
- Hybrid meat aligns well with sustainability goals by significantly reducing resource use and environmental impact compared to traditional meat
