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Some plant-based diet advocates celebrate the addition of new meat alternatives into the market, presuming that more competition will satiate demand and drive down prices. However, while these moves may be savvy business ventures, they do not represent a fundamental shift in Big Meat’s attitudes toward sustainability. Instead, these investments in plant-based meat may serve as just a veneer for the meat industry’s environmental offenses and thus should not be lauded by environmental activists.

Subscribe Plant-based and meat hybrids: Better Meat Co looks to usher in new category of ‘healthier, cost-effective’ products in Asia By Pearly Neo Better Meat Co is eyeing Asia as a major market to bring in a whole new category of hybrid, blended meat and plant-based products, citing superior health benefits and price parity as driving factors. Blended or hybrid products refer to conventional meat items such as nuggets or meatballs which are infused with plant proteins to convey additional health and/or taste benefit...

Dive Brief: Hormel's Jennie-O Turkey Store has launched a line of hybrid burgers made with a blend of white meat turkey, black beans, whole grain rice and pepitas. Jennie-O Turkey Burger Blends have 15 grams of protein and 5 grams of fiber per serving.& The frozen burgers have a suggested retail price of $6.99 to $7.99 and come in packages of four quarter-pound patties. Hormel launched the new burgers to target consumers' growing interest in adding more plant-based foods to their diets, according to a press release. A number of legacy meat producers have pivoted to provide more options to fle...

Column Leftovers: The Laughing Cow debuts hybrid Blends; One Bar Fruity Cereal adds protein to a Saturday morning favorite The new line is Bel Group's latest effort in products that include dairy and plants, and Jeni's takes its biggest savory step yet with a variety more suited to a deli than an ice cream parlor. Courtesy of The Laughing Cow Author By Food Dive staff Published Feb. 19, 2021 Share it Leftovers is our look at a few of t...

Subscribe Third wave of plant-based will move beyond highly processed meat analogs, says Crafty Counter: 'Why aren’t we eating more plants as plants?' By Elaine Watson If high-tech reverse engineering has enabled a second generation of meat analogs that precisely mimic their animal-based counterparts, a third wave of plant-based innovation will meet demand for less processed, more culinary-inspired products featuring a wider array of plants, predicts the founder of Crafty Counter, who sells her lentil- and bean-based nu...