Unless you follow food trends closely, terms like "cultured," "cultivated," or "hybrid" meats might be unfamiliar -- but there are now more ways than ever to eat meat (or skip it entirely), and this healthy eating hack could help you cut back on what all that beef consumption your doctor warned against.
With spring grilling season peaking around the corner, it's worth noting that the evolution of meat is already here, and it can be objectively healthier when done right. Hybrid meat -- which blends animal protein with plant-based ingredients that replicate meat's taste and texture -- tops my list of healthy-eating strategies for 2026.
I spoke to Bryan Quoc Le, PhD, founder and principal food consultant at Mendocino Food Consulting, and Kiran Campbell, registered dietitian nutritionist for MyNetDiary, to better understand cultured, cultivated and hybrid meats, along with their food safety and nutritional considerations.
What is hybrid meat?
Both and other hybrid meat purveyors combine meat and plant-based ingredients to achieve a meaty taste with less cholestorol. Both
Different from cultured or cultivated meat, this category of animal protein that consumers are likely to be introduced to soon is called hybrid meat.
"Hybrid meats are products that blend meat with plant ingredients in varying proportions to create the desirable flavors and textures of meat, with the nutrition, sustainability and affordability of plants," said Le.
Cultured and hybrid meat producers are banking on a hunger for real meat that relies less on dubious farming practices. Both Burger
Such products may eventually also be made from cultured meats, but are already on some grocery shelves using conventional meat, with Both, Choppy and Quorn developing products that aren't vegetarian, but extend the utility of meat with plant-based ingredients.
"Hybrid meats are a smart and healthier option for people who want to cut back on meat but aren't ready to give it up completely," said Campbell. "They can also taste very similar to animal products, so you don't have to give up flavor or texture," she added.
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