blended meat series

Marketing expert Irina Gerry argues that while blended meat, could meet niche consumer needs such as upgraded nutrition or improved flavor, it's not a 'big' idea. This article is part of our content series exploring the world of hybrid…
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The Spare Food Co. has introduced Spare Starter, a plant-based "culinary shortcut" made with a blend of upcycled produce and spices that can replace a portion of conventional animal protein in dishes like burgers, meatballs and chillis. …
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While still a niche category, an increasing number of brands are working with blended and hybrid meats – some nascent startups, others established meat producers. Funding is critical if this sector is to grow and reach its potential, but…
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As blended and hybrid meats begin to sizzle, Green Queen speaks to alternative protein bodies the Good Food Institute and ProVeg International to get their take on this novel approach to protein diversification. This article is part of…
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After years of working with cellular agriculture companies, Parendi Birdie is now working on her own blended meat startup, Asentia. She tells Green Queen about launch plans, consumer testing, and the best way to market these products. …
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CEO and co-founder of Californian hybrid meat company SciFi Foods Joshua March on alt meat price parity, why he's all in on combining plant proteins with cultivated meat instead of conventional, and consumers' disregard for industry terms.…
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Shalom Daniel, CEO of mycelium meat company Mush Foods, tells Green Queen about why the brand's ingredient is ideal for blended meat applications, why anti-meat investors believe flex meat is the solution, and its mission to halve global…
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Andrew Arentowicz, CEO of blended meat startup 50/50 Foods Inc explains who his target consumer is, why blended meat has failed before, why the category has a marketing problem and his take on the animal welfare question. This article…
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