In a new opinion piece, Dr Briony Sayers argues that hybrid meat products could have a greater environmental benefit than fully plant-based alternatives by encouraging a larger number of meat-eaters to make the switch. The argument focuses on scale, with Sayers suggesting that nudging the majority of meat-eaters towards products that partially substitute animal protein with plant-based ingredients could result in a significant reduction in emissions and resource use. These hybrid products are not a new concept but are now designed for nutritional and environmental optimization rather than just cost-cutting.

Sayers highlights that flexitarians, not vegans, are the target market for these hybrid meat products, as all-or-nothing dietary shifts have shown limited staying power in the past. She points to the environmental and nutritional benefits of incorporating plant-based ingredients into meat products, with substantial reductions in greenhouse gas emissions and improvements in health outcomes. With retailers and policy makers already moving in the direction of reducing red meat consumption and increasing plant-based options, hybrid meat products could play a significant role in achieving these goals.