Meatless®: your partner for reliable hybrid solutions
Today’s meat industry is navigating a range of challenges that are driving innovation to new dimensions. Supply chain disruptions and rising costs affect every link in the value chain, from processors and retailers to the end consumer. At Meatless®, we see these shifts as an opportunity to transform the industry through nature’s finest offerings: the fusion of plant-based ingredients and premium meat. Hybrid is no longer a trend; it’s a competitive advantage.
Meatless® helps you stay ahead with distinctive, texturized plant-based ingredients designed to meet your needs.
Join the hybrid movement and choose to stand out with Meatless® texturized ingredients.
Straight to:
Why work with Meatless®
At Meatless®, we support you with the development of hybrid meat products, helping your business to meet the growing demand for affordable and more sustainable meat, without compromising on the familiar taste and texture.
Our Meatless® ingredients are designed to enhance juiciness, texture and by doing so, the overall quality of hybrid and enriched meat. This provides you the competitive advantage in developing offers aligned with today’s consumer needs. With a focus on juiciness, the reduction of cost and carbon footprint while providing “better-for-you” alternatives, Meatless® ingredients enable a smooth production of all types of hybrid and enriched meat products.
With Meatless®, you’re not just getting ingredients, you’re receiving tailored support from our experienced technical and applications team. Our team works alongside yours, providing expert guidance to ensure your hybrid products match all expectations in performance, cost and consumer appeal.
Key benefits of partnering with Meatless® for your hybrid meats
- Excellent water holding capacity & heat stability
- Broad range of applications
- Improve your carbon footprint
- Easy implementation into your existing production process
- Minimal impact on ingredient list
- Nutri-Score (D -> B)
Sensoric evaluation of hybrid burgers versus 100% meat
Replacing 15% (lean) meat with texturized rice flakes improves juiciness, texture and firmness compared to 100% lean meat. While replacing 40%* (lean) meat with texturized faba flakes also improves firmness and texture versus 100% lean meat. (*requires egg-white for binding)
Source: HAS University Sensory Test Panel carried out in 2024
Why Meatless® Ingredients deliver more to consumers
- Feature
- With Meatless
- 100% Animal protein
- Feature
- TEXTURE & BITE
- With Meatless
- Juicier than 100% meat
- 100% Animal protein
- Shrinkage and drier mouthfeel
- Feature
- NUTRI-SCORE
- With Meatless
- Up to B Grade
- 100% Animal protein
- Often C/D Grade
- Feature
- HFSS* (UK)
- With Meatless
- Meet regulatory standards
- 100% Animal protein
- Limited
- Feature
- RECIPE COST
- With Meatless
- >15% savings
- 100% Animal protein
- Volatile
- Feature
- CO2 FOOTPRINT
- With Meatless
- 90%+ reduction
- 100% Animal protein
- High
- Feature
- LABELING
- With Meatless
- Clean & Simple
- 100% Animal protein
- Varies
*High in Fat, Sugar, and Salt. HFSS regulations are designed to restrict the promotion and placement of food and drink products that are considered less healthy due to their nutritional content
Calculate your savings with hybrid solutions based on your own recipe. Compare your recipe with a hybrid recipe on costs, CO2 equivalents, sat fat and kcal.
Please select the application you want to use.
Step 1/3
Application: Beef
Enter your meat or fish recipe. You can add or remove additional ingredients with the (+) and (-) buttons.
Step 2/3
| Ingredients | Cost /kg | kg CO2 e/kg | Kcal /kg | g Sat fat/kg |
|---|---|---|---|---|
| Beef 85VL | 0,00 | 39,90 | 2164 | 74,00 |
| Beef 95VL | 0,00 | 39,90 | 1332 | 23,00 |
| Fresh Onion* | 0,00 | 0,44 | 310 | 0,00 |
| Herbs and Spices* | 0,00 | 3,00 | 0 | 0,00 |
| Water | 0,00 | 0,01 | 0 | 0,00 |
Application: Chicken
Enter your meat or fish recipe. You can add or remove additional ingredients with the (+) and (-) buttons.
Step 2/3
| Ingredients | Cost /kg | kg CO2 e/kg | Kcal /kg | g Sat fat/kg |
|---|---|---|---|---|
| Chicken (mix wings, breast, thigh) | 0,00 | 4,50 | 1350 | 18,00 |
| Herbs and Spices* | 0,00 | 3,00 | 0 | 0,00 |
| Water | 0,00 | 0,01 | 0 | 0,00 |
Application: Pork
Enter your meat or fish recipe. You can add or remove additional ingredients with the (+) and (-) buttons.
Step 2/3
| Ingredients | Cost /kg | kg CO2 e/kg | Kcal /kg | g Sat fat/kg |
|---|---|---|---|---|
| Pork Shoulder | 0,00 | 6,70 | 2571 | 68,00 |
| Fresh Onion* | 0,00 | 0,44 | 310 | 0,00 |
| Herbs and Spices* | 0,00 | 3,00 | 0 | 0,00 |
| Water | 0,00 | 0,01 | 0 | 0,00 |
Application: Fish
Enter your meat or fish recipe. You can add or remove additional ingredients with the (+) and (-) buttons.
Step 2/3
| Ingredients | Cost /kg | kg CO2 e/kg | Kcal /kg | g Sat fat/kg |
|---|---|---|---|---|
| Salmon** | 0,00 | 3,55 | 2170 | 28,00 |
| White Fish** | 0,00 | 5,49 | 720 | 1,10 |
| Herbs and Spices* | 0,00 | 3,00 | 0 | 0,00 |
| Water | 0,00 | 0,01 | 0 | 0,00 |
Select one or more Meatless® ingredients based on the information below. Please contact us for pricing or further information.
| Meatless® ingredients | Cost /kg | kg CO2 e/kg | Kcal /kg | g Sat fat/kg |
|---|---|---|---|---|
| Meatless® ingredients | Cost /kg | kg CO2 e/kg | Kcal /kg | g Sat fat/kg |
|---|---|---|---|---|
| Textured Rice Flake* | 0,00 | 0,56 | 810 | 1,00 |
| Textured Faba Flake* | 0,00 | 0,30 | 78 | 1,00 |
| Textured Wheat Flake* | 0,00 | 0,15 | 724 | 1,00 |
| Textured Rice and Mycoprotein Flake | 0,00 | 0,00 | 720 | 4,00 |
| Textured Faba Flake 13% Protein | 0,00 | 0,00 | 780 | 2,70 |
| Textured Tjoena High Protein | 0,00 | 0,00 | 1010 | 4,80 |
| Dehydrated Faba Flake* | 0,00 | 0,30 | 1310 | 4,00 |
| Dehydrated Rice Flake* | 0,00 | 0,56 | 1519 | 3,00 |
| Meatless® Vegan Binding | 0,00 | 3,50 | 264 | 0,20 |
Which ingredient is best for your solution?
| Application | ≤ 30% replacement | > 30% replacement |
|---|---|---|
| Beef | Dehydrated or Textured Faba Flake Dehydrated or Textured Rice Flake Textured Wheat Flake | Textured Faba Flake 13 % Protein |
| Chicken | Dehydrated or Textured Faba Flake or Rice Flake Textured Wheat Flake Textured Rice and Mycoprotein Flake | Possible with the inclusion of binders |
| Pork | Dehydrated or Textured Faba Flake Textured Faba Flake 13 % Protein | Textured Faba Flake Textured Faba Flake 13 % Protein |
| Fish | Dehydrated or Textured Rice Flake Textured Rice and Mycoprotein Flake Textured Wheat Flake | Possible with the inclusion of binders |
Contact us for questions on your recipe and on cost savings:
Application:
Step 3/3
Reference recipe
Please enter the proportion of each ingredient.
| Ingredients | Percent | Cost /kg | CO2 (kg e/recipe) | Kcal (kcal/recipe) | Sat Fat (sat fat/recipe) |
|---|---|---|---|---|---|
| 0,0 | 0,00 | 0,00 | 0 | 0,00 | |
| Total | 0,00 | 0,00 | 0,00 | 0 | 0,00 |
Hybrid recipe
Please adjust your percentage of meat or fish.
| Ingredients | Percent | Cost /kg | CO2 (kg e/recipe) | Kcal (kcal/recipe) | Sat Fat (sat fat/recipe) |
|---|---|---|---|---|---|
| 0,0 | 0,00 | 0,00 | 0 | 0,00 | |
| Total | 0,00 | 0,00 | 0,00 | 0 | 0,00 |
Contact us for questions on your recipe and on cost savings:
Savings
| Cost /kg | CO2 (kg e/recipe) | Kcal (kcal/recipe) | Sat Fat (sat fat/recipe) |
|---|---|---|---|
| 0,00 | 0,00 | 0 | 0,00 |
| 0,00% | 0,00% | 0,00% | 0,00% |
Get a copy of your hybrid recipe and savings:
*CO2 data collected from CarbonCloud
**CO2 data collected from http://seafoodco2.dal.ca/
Hybrid isn’t a question of if, but when – and we believe the time is now
Following the slowdown in plant-based meat and fish alternatives, due to their limited consumer appeal, manufacturers are now embracing an intermediate step to drive a broader protein transition, one that appeals to the mass market.
Many consumers want to eat more plant-based and whole foods but aren’t ready to give up meat and fish entirely, mainly because of texture, taste, nutrition, and, with rising living standards, the price they pay for alternatives.
Flexitarians often struggle to balance indulgence, health, and sustainability. Hybrid products offer the best of both worlds, helping manufacturers meet this growing demand.
“Hybrid strikes the perfect balance between indulgence and innovation.” – FoodIngredientsFirst
Why consumer demand is shifting?
“I like the idea of using plant protein to balance out my meals while still keeping the taste of meat I enjoy.” – Retail Buyer, Germany
Market shifts and retail leadership: Why it matters now
Some retailers are expanding beyond single-item hybrid products like burgers and minced meat, moving toward a broader assortment. An increasing variety of hybrid products, such as meatballs, cold cuts, and sausages, are being introduced. Additionally, more retailers and foodservice providers are developing recipes for ready meals featuring hybrid minced meat in sauces and fillings, as well as hybrid pizza toppings.
Meatless texturized ingredients perform well across different product categories, from burgers to Bolognese sauce.
Ask us for a hybrid recipe tailored to your meat and fish application?
Want more hybrid inspiration?
Discover more on Meatless® texturized rice and faba flakes, ideal for your hybrid meat products!
Hybrid burger with Meatless® TFF fine
Let us inspire you with this next evolution in burger perfection, prepared with Meatless® TFF fine containing textured faba flake and holding 13% protein.
Hybrid fish with Meatless® TRF Coarse
Looking to improve the texture of your blended fish products? Discover here the texturizing benefits of Meatless® TRF Course. Benefit from the natural white colour of our textured rice flakes.
Hybrid or plant-based: Juicy textured filling with Meatless® TTHP
Whether you go 100% vegetarian or look for a blending solution… with Textured Tjoena High Protein flake, you bring that unique balance of colour, texture and taste to the table. Delivering 18.6% protein content at frozen state.
Hybrid meatballs with Meatless® TFF P13
Get the best of both worlds in these delicious hybrid meatballs: Juicy with the perfect texture and affordable protein levels. On top, can be sourced frozen and with a hypo-allergenic profile.
The 4 ingredients mentioned above can be used in a variety of recipes. In which product category do you want to introduce hybrid? Let us know, and we will provide you with tailored information.
Meatless® from concept to plate
Hybrid meat concept
Let us inspire you with this next evolution in burger perfection. How to serve up a juicy burger with 40% beef replacement whilst still delivering that meaty texture.
Recipe available upon request.
Hybrid fish concept
Catch of the day: a tasty combination of sea and land. Because of the superb texture and natural white colour of our plant-based flakes, you can easily blend them with codfish into an appetizing and sustainable bite.
Discover Meatless®: Redefining delicious!
Explore the delights: Visit our Dutch subsidiary’s website today!