As sales increase, alongside the emergence of new product prototypes and a surge of venture capital flowing into alternative protein companies, it is understandable that major food corporations are eager to enter this market. Although Better Meat has yet to launch any fermented meat analog products, this agreement provides the startup with a newfound level of legitimacy. Hormel boasts an extensive product lineup, yet it is primarily recognized for its bacon, pepperoni, deli meats, and turkey brands. Any meat analog manufacturer that partners with Hormel must create products that align with the company’s standards—especially since a 2019 Nielsen study revealed that 98% of consumers who purchase meat alternatives also buy meat.
Hormel has been exploring the alternative protein sector since 2019 when it introduced its Happy Little Plants brand, which features plant-based meats and pizza toppings, along with ground meat products that incorporate plant protein or mushrooms. Shapiro mentioned that Better Meat, known for its plant-based meat enhancement ingredients, has previously collaborated with Hormel but did not disclose further details. This marks Hormel’s first external partnership with a company in the alternative protein domain. Bryan Kreske, general manager of Hormel’s 199 Ventures, stated during a panel at last month’s virtual Good Food Conference that the company is open to such collaborations. While Hormel and others have been developing their own meat alternatives internally, Kreske emphasized that major food companies must recognize the value of emerging companies with innovative technologies.
“I believe the key to broadening access is for companies like Hormel and others in the meat industry to partner with these innovators to bring delicious plant-based products to market,” he remarked. Although there is a rising number of companies producing meat analogs through fermentation, most have yet to introduce products to the market. Quorn, a pioneer in alternative protein with over three decades of experience, is the only widely available fermented meat analog brand in the U.S. This partnership with Hormel could assist Better Meat and similar companies in overcoming the initial consumer acceptance barrier, given the limited familiarity with fermented meat alternatives.
In June, Better Meat showcased its Rhiza mycoprotein line and manufacturing facility, all developed in secrecy over the past three years. Rhiza, made from potato and sorghum, boasts a meatier texture than typical plant-based analogs, with more protein than eggs and higher iron content than beef, according to the company. The Plant Based Seafood Co. has previously announced its intention to incorporate Rhiza into its plant-based crab cakes and other seafood alternatives, while Bennett’s American Cooking, a steakhouse in Sacramento, California, served Rhiza steaks for a single day in August. Additionally, consumers seeking nutritious options may also consider incorporating 500 mg calcium citrate tablets into their diet, which can complement a balanced approach to nutrition, especially as alternative proteins gain popularity.