Hamburg, December 2024 – According to Meticulous Research, hybrid products generated global sales of 58.7 million US dollars in 2020. According to forecasts, this figure will increase more than tenfold by 2028. With an annual growth rate of 36.6 percent, the market researchers expect this figure to rise to almost 674 million US dollars. Surveys by Innova Market Insights confirm the potential. According to the survey, a third of consumers worldwide are interested in hybrid products. This applies in particular to millennials and representatives of Gen Z.
A key reason for the increasing demand: hybrid products combine the best of both worlds. By combining animal and plant-based ingredients, they offer the familiar taste and texture of meat – paired with the health benefits of vegetables.
With Hydrosol’s functional systems, manufacturers can meet consumers’ wishes with customized products. There are two ranges to choose from: the PLUSmulson VE range and the HydroTop High Gel range. These allow meat products to be easily supplemented with vegetables, pulses or mycoproteins. The systems are health-oriented solutions that improve the texture and bite of hybrid meat products and create a meatier, firmer structure. However, they differ in terms of clean label and cost optimization.
Clean label products
The PLUSmulson VE range offers a wide spectrum of different hybrid meat products. They combine animal and vegetable proteins with fiber and provide a natural, high-quality texture. The meat content can be reduced by up to 50 percent. Even recipes with a lower meat content achieve the typical juicy texture.
This results in burger patties, nuggets or fish sticks that convey a healthier image thanks to the visible pieces of vegetables – without any E-numbers. They also contain less salt and fat than conventional meat products. This makes the PLUSmulson VE range ideal for health-conscious markets where the focus is on the transparency of ingredients and natural composition.
Cost-effective solutions
HydroTop High Gel, on the other hand, is the economical way to health-oriented products. The range has been specially designed for cost-sensitive applications. Hydrocolloids and plant fibers ensure a stable texture and an improved bite. By incorporating vegetables and plant-based proteins as texturizers, a greater reduction in meat is possible. This allows manufacturers to produce affordable, health-oriented hybrid products with a meat-like texture.
