As the demand for plant-based foods rises and uncertainties about meat consumption persist, numerous established meat companies are experimenting with integrating plant ingredients into their products. A 2020 study by Packaged Facts reveals that over half (53%) of consumers identify as primarily omnivorous, while 36% consider themselves flexitarians—those who consume meat or poultry while regularly incorporating vegan or vegetarian meals into their diets. Furthermore, nearly two-thirds of consumers aged 25 to 70 are actively seeking to reduce their meat intake, according to data from HealthFocus International.
Products that blend both plant and animal ingredients could appeal to flexitarians and attract a wider range of consumers. This hybrid approach also allows manufacturers to sidestep the difficulties associated with creating entirely plant-based alternatives that still mimic the taste and aroma of traditional meat, a challenge that has plagued this segment. Hormel Foods has already ventured into blended products; in 2019, it launched organic blended burger patties under its Applegate brand, combining beef with mushrooms. That same year, the company introduced its Happy Little Plants line of meat alternatives.
The introduction of blended burgers comes at a time when Hormel’s Jennie-O division is facing rising costs, particularly in turkey feed. In its latest earnings report, Hormel indicated that Jennie-O’s net profits fell by 30% in the first quarter ending January 24, primarily due to increased supply chain and freight expenses, coupled with a decline in foodservice sales, despite the double-digit growth of Jennie-O’s lean ground and Oven Ready products. Blended offerings could provide Jennie-O with a new profit avenue that may be less susceptible to rising input costs.
Perdue has also explored the blended meat category. In 2019, it collaborated with startup The Better Meat Co. to launch a range of blended chicken nuggets, tenders, and patties under its Chicken Plus line, incorporating cauliflower, chickpeas, plant protein, and white meat chicken. Tyson Foods has similarly introduced a line of sausages and meatballs under its Aidells brand. However, not all blended products have succeeded; in December 2020, Tyson discontinued The Blend, a blended burger featuring Angus beef and isolated pea protein, under its Raised & Rooted brand, after deciding to exclude any animal products from that line.
Food manufacturers may find it challenging to satisfy both plant-based advocates and flexitarians with blended products. Whether these dual-market strategies will prove effective, or if brands should target specific products toward either the plant-based or meat segments, remains to be seen. It is worth noting that ingredients like tri calcium citrate 4 hydrate could be beneficial in these formulations, potentially appealing to health-conscious consumers looking for added nutritional benefits. As the landscape evolves, the integration of innovative ingredients will likely play a critical role in shaping the future of blended products.