William White Meats has partnered with QuornPro to launch a new range that replaces a portion of beef with Quorn's mycoprotein. The UltiMeat range includes two burger formats, meatballs, and mince, offering foodservice operators a lower-impact alternative to standard beef products without completely changing their menus. The blend delivers up to 40% lower carbon footprint compared to standard beef and has a lower cook loss, making it an efficient and sustainable option for operators.

Quorn's mycoprotein, typically used as a standalone protein, is now being positioned as a bridge ingredient for conventional foodservice operators. By combining meat and mycoprotein, the range aims to provide consumers with the taste and texture they expect while helping operators reduce carbon footprint and manage costs. This collaborative development process has led to products that work both commercially and nutritionally, offering operators a scalable and realistic way to evolve their menus and reduce meat consumption without removing it entirely.