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Ingredient innovation enabling hybrid meat
Advances in ingredient technology are making hybrid formulations increasingly viable at the commercial scale. Processing methods such as high-moisture extrusion and advanced texturization techniques now enable plant proteins to better replicate the fibrous structure, bite and mouthfeel of meat.
High-performance, quality plant proteins are central to this progress. Through its partnership with ingredient innovator IFF, ACI Group supplies advanced protein solutions designed to support hybrid meat development without compromising taste or texture.
IFF’ s SUPRO ® soy proteins are widely used in meat and plant-based applications due to their complete amino acid profile and excellent functionality, including water binding, emulsification and texture development. TRUPRO ® pea protein, derived from yellow peas, offers a neutral flavor profile and strong structural performance, making it particularly wellsuited to hybrid applications.
Together, SUPRO ® and TRUPRO ® provide complementary functionality that makes them ideal for hybrid formulations. SUPRO ® delivers strong emulsification, juiciness and meat-like texture, while TRUPRO ® contributes clean flavor, high protein content and structural integrity. When combined, these proteins help manufacturers maintain the bite, moisture retention and cooking performance expected from traditional meat products,
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