Are you ready for the new protein transition?

The conversation around protein has moved beyond the traditional meat-versus-plant debate. Today, the most significant developments are taking place in hybrid solutions that combine animal and quality plant proteins, changing what sustainable and health-driven eating looks like in practice.

The global plant-based protein market, projected to exceed $20 billion by 2032, is no longer defined by niche vegan products but increasingly by hybrid protein formats designed for mainstream appeal. Market data shows that consumers are not seeking radical dietary shifts. Instead, they want practical, flexible product options that align with flexitarian eating patterns. Research consistently confirms that most plant-based buyers still consume meat, with flexitarians representing the fastest-growing segment in alternative protein.

For manufacturers, this shift changes the innovation brief. Success depends on delivering familiar taste, texture, and cooking performance, while improving nutritional value and reducing environmental impact. Hybrid meat products formulated with highly functional soy, pea protein, and functional fibre systems offer a scalable route to precision-formulated products that maintain sensory integrity while lowering meat inclusion levels.

Essential innovation in hybrid formulation

As evidence supporting plant-forward diets grows, consumers are paying closer attention to protein quality, ingredient transparency, and long-term health outcomes.

Soy protein remains one of the few plant proteins recognised as complete, delivering all essential amino acids and supporting heart health when used to replace higher saturated fat animal proteins. However, certain plant proteins can present formulation challenges, particularly in managing off-notes, achieving desirable chew and firmness, and maintaining structural integrity during cooking.

Historically, these challenges slowed adoption. But today, advances in extrusion, protein texturisation, and flavour science have significantly narrowed the sensory gap between hybrid systems and conventional meat. This is in part due to the introduction of quality plant protein that can impact Improvements in mouthfeel, juiciness, and fibrous texture. This enables

manufacturers to reduce compromise without sacrificing consumer acceptance.

Functionality is the foundation of successful hybrid development

IFF’s SUPRO® isolated soy proteins, available through ACI Group, deliver approximately 90% protein (dry basis), providing concentrated nutrition alongside critical functional benefits. These include gelling, emulsification, water and fat binding, and viscosity control, which are all essential for maintaining juiciness, structure, yield, and cook performance in both hybrid and conventional systems.

The broader SUPRO® portfolio supports diverse application needs:

• ALPHA® soy protein concentrates enhance forming and succulence, particularly in high-moisture extrusion.

• RESPONSE® textured soy proteins replicate the open structure and bite of ground meat.

• SUPRO® MAX and SUPRO® TEX structured vegetable proteins create fibrous, whole-muscle-like textures for hybrid or plant-based strips, shreds, and chunks.

• SUPRO® TEX delivers up to 80% protein in structured formats designed to simulate beef, pork, lamb, and chicken applications with measurable cost efficiencies.

For brands seeking complementary or allergen-friendly solutions, IFF’s TRUPRO® pea protein range offers naturally non-GMO options that blend seamlessly with soy or function independently in ground applications. With protein levels up to 83% and no requirement for soy allergen labelling, TRUPRO® supports clean-label positioning while maintaining reliable functionality. Textured pea proteins offer adaptable flavour profiles, straightforward hydration, and compatibility with standard processing equipment, ensuring innovation without operational disruption.

Sustainability as a commercial lever

Sustainability considerations now influence procurement, retail acceptance, and regulatory compliance. Hybrid meat provides a measurable pathway to carbon reduction without requiring consumers to abandon meat entirely.

IFF’s sustainability strategy extends beyond ingredient performance to responsible sourcing, supply chain transparency, and operational efficiency. The company is committed to soy production practices that conserve biodiversity, respect human rights, and protect native vegetation. Continuous manufacturing improvements reduce energy and water usage, while Life Cycle Assessments provide customers with quantifiable carbon footprint data at the product level while supporting ESG reporting and science-based targets.

This integration of performance and sustainability is commercially significant. Regulatory scrutiny around carbon disclosure is increasing, retailers are tightening environmental requirements, and consumers expect credible claims. Hybrid solutions offer brands a scalable way to respond without compromising eating quality or profitability.

The strategic opportunity for brands

Hybrid meat occupies a practical middle ground. It preserves the sensory experience consumers expect while delivering measurable environmental and nutritional improvements. It is not a compromise between meat and plants but a formulation strategy that strengthens both.

By partnering with ACI Group and IFF, brands gain access to advanced formulation expertise, a broad plant-protein portfolio, and sustainability frameworks grounded in verifiable data. This enables faster speed to market, optimised cost-in-use, and differentiated hybrid and plant-based products supported by credible environmental metrics.

Brands that invest in scalable hybrid innovation today will be best positioned to meet evolving consumer demand, regulatory expectations, and retailer standards tomorrow. For more information on how IFF’s plant-protein ingredients can build your product portfolio for hybrid meat, contact ACI Group at www.acigroup.com.