Meat and plants: friends with benefits

He, around 40, fifth-generation steward of a family-run meat business. She, a ring binder from the 1960s. Filled with yellowed pages, each one holding a typewritten recipe. For all manner of meat preparations, sausages and charcuterie.

As we mused on the dynamics of the meat industry and the role of plant-based, the director—dressed in a white production coat, suddenly sprang to his feet. He left the meeting room, only to return moments later with the binder. What followed was the affectionate scene described above.

“Have a look through, what do you notice?” he asked. As I read, it quickly became clear what he meant. Nearly every recipe listed, alongside quality meat, one or more plant-based ingredients. Herbs, flours, textures derived from grains and legumes. Crucial for optimal flavour, binding and texture, as I was told. Quality, circularity, nothing was wasted, and animal and plant were already going hand in hand in the 1960s.

What we now describe as the rise of hybrid is, in fact, the renaissance of a long-valued symbiosis. That of meat and plants, intimately connected in flavourful products. With, beyond better taste, many additional benefits—particularly relevant in today’s context: sustainability, health, affordability.

With this realisation, I cycled back to the station, energised. My earlier concern about a polarising conversation proved entirely unfounded. In fact, after this visit, I am convinced: right now, a unique opportunity presents itself to give the protein transition renewed momentum. One in which hybrid products will flourish again: more than ever before. Driven by craftsmanship, expertise, and a love for both plant and animal:

Meat and plants: friends with benefits.