“ybrid meats” are meat products enhanced with plant-based ingredients. In this edito Paul Shapiro argues that this approach, while sometimes criticized by “plant-based advocates” like Nil Zacharias, could have a significant positive impact on sustainability and public health. The text contrasts the slow growth of the plant-based meat market with the continued rise in animal meat consumption, suggesting that hybrid products could be a more effective way to reduce overall meat demand. The author counters the argument that this is a “patronizing” or “stealthy” way to trick consumers, noting that many hybrid products are transparent about their ingredients and that blending meat and plants has a long history in cooking. The article concludes that, similar to how hybrid cars helped accelerate the shift to cleaner transportation, hybrid meats could be a practical and scalable solution to move toward a more sustainable food system.
Source: Guest blog — Making meat better: In defense of meat enhancement | Alt Meat