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The Hybrid Meat Advantage

Hybrid meat is quickly gaining recognition across Europe as a powerful way to meet modern food trends and consumer needs. At Roquette, we help food producers create hybrid meat products that deliver on taste, texture, affordability, and sustainability.

Why Hybrid Meat?

Today’s consumers are reducing their meat consumption, yet remain focused on maintaining high protein intake.  

Almost 54% of Europeans have cut back on meat, while 59% report increasing their protein consumption in the last two years.1  

Recent studies reveal that fully plant-based meat alternatives still face barriers such as perceptions of ultra-processing (54% avoid for this reason), disappointing taste or texture (32% hesitant), and price concerns.2

Hybrid meat—combining animal and plant-based proteins—brings together the best of both worlds: a familiar, delicious eating experience and a cleaner label, with improved nutrition and a lower environmental footprint.

Consumers are increasingly open to products that combine the familiar taste and texture of meat with the added benefits of plant-based ingredients.

Hybrid meat helps overcome these challenges by blending real meat with plant-based ingredients, delivering on taste, bite, and price—all while reducing environmental impact and often featuring a cleaner label.

European Consumer Trends

A Roquette-led study across Germany, the UK, France, the Netherlands, and Sweden reveals the main drivers for hybrid meat are taste and texture, followed by price, transparent labeling, nutritional profile, and environmental impact.  

As food budgets tighten and climate awareness grows, consumers are seeking protein-rich, high-quality options that are both affordable and better for the planet.

What Can Food Producers Bring?

By developing hybrid meat products, food manufacturers and their key partners -retail and foodservice players- can directly address flexitarian consumer trends and support sustainability initiatives. Hybrid options reduce reliance on animal protein, lower supply chain risks, and offer savings—without compromising on the eating experience or quality.

Our NUTRALYS® textured pea protein range offers versatile functionality and a neutral taste, making it ideal for creating hybrid burgers, sausages, and meatballs. The new NUTRALYS® T Pea 702M delivers outstanding water retention and yield while supporting clean-label and gluten-free formulations.

For example, replacing 25% of beef in a burger patty with NUTRALYS® T Pea 702M keeps protein levels high, reduces fat, cuts CO₂ emissions, and lowers ingredient costs—all while enhancing juiciness and tenderness. 

▶️ Watch Our On-Demand Webinar: Want to learn more about hybrid meat innovation?

Access our exclusive webinar replay, where Roquette and Protein Production Technology International (PPTI) experts discuss the latest trends, formulation strategies, and real-world case studies in hybrid meat development.

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