Episode 37: The Hybrid Meat Advantage: Unlocking Better Taste, Texture, Economics & Sustainability In Partnership With Roquette
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What happens when alternative protein developers stop asking whether products should be plant-based or meat-based and start combining the best of both worlds?
What happens when alternative protein developers stop asking whether products should be plant-based or meat-based and start combining the best of both worlds?
In this episode of the Protein Production Technology International podcast, Caroline Cotto of NECTAR, Mylène Potier of Gira, Marc Renauld of Roquette, and Marion Lefebvre of Roquette explored why hybrid meat is emerging as one of the most commercially compelling opportunities in food innovation.
The discussion examined how combining complementary protein sources can help overcome some of the industry's biggest formulation challenges, including taste, texture, structure, nutrition, and affordability. The panel also shared insights into how hybrid approaches can improve product performance while helping manufacturers navigate cost pressures and scale production more effectively.
From ingredient functionality and consumer acceptance to real-world product development strategies, the conversation highlighted why hybrid meat is increasingly being viewed not as a compromise, but as a practical route to bringing better products to market.
A must-listen for product developers, ingredient suppliers, food manufacturers, retailers, and anyone interested in the next phase of alternative protein innovation.
Creators and Guests
