Not ready to jump in with both feet to the 100% alt-meat arena? Is it a ying-yang thing? Not ready to commit to plant-based proteins yet raising animals for food turns you off? Do you feel a moral obligation to help reduce greenhouse gases from excess cow gas yet still on the cow fence because the thought of cutting out that grilled cheeseburger makes you cry?

Breathe deeply; you're not alone. There has been a rise in the flexitarian diet — an eating style that encourages mostly plant-based foods while adding meat and other animal products in moderation.

This particular “terian-ism” trend has been picking up speed and several large meat companies have begun dabbling with blended meats. In 2019, Hormel's Applegate jumped on the bandwagon, becoming the first to market with the "Big Meat" brand launching a blended burger made from a mixture of beef and mushrooms. Tyson followed suit shortly after, with its "Raised and Rooted" brand ("bravo" to that name BTW) bringing its blended beef burgers and also plant-based chicken nuggets to your local grocer. Not to be outdone, chicken giant Perdue also released its chicken nuggets made with plant-based protein. They followed up next with a chicken tender blended with vegetables such as cauliflower, chickpeas and plant protein.

Recently I have been working with a team to develop blended animal and plant protein products. We've been focusing on tempeh in several different formats. What is tempeh? It is traditionally made with soybeans that are fermented and pressed into blocks. It can also be made with soybeans, grains and other legumes.

What benefits does tempeh offer the consumer? A 3oz portion of tempeh contains 16 grams of protein! Using a percentage of tempeh and blending it with different animal proteins helps reduce the overall cost of the finished product. The interesting part is the multiple products trialed had little if any discernable flavor deviation.

Currently, beef prices are on the rise and a blended product can offer added benefits to both consumers and manufacturers. I would be remiss in not sharing that we have noticed there are definite limits to the percentage used before changing both taste and texture. It has been an interesting concept, and I believe it’s here to stay.

The plant-based channel is on track to surpass $1.3 billion this coming year. There is always something new to learn when working with food.

My query this week is: Have you tried any of the blended protein products? Would you embrace a blended protein diet? Any feedback, or thoughts to share?

(P.S.: I still love a great steak and a well-crafted burger.)

Live well ...

Are blended proteins on your radar this year?

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