Episode 37: The Hybrid Meat Advantage: Unlocking Better Taste, Texture, Economics & Sustainability In Partnership With Roquette

Podcast: Protein Production Technology Podcast · FPG Media

Opublikowano: 2026-06-17

Powered by Protein Production Technology International What happens when alternative protein developers stop asking whether products should be plant-based or meat-based and start combining the best of both worlds? In this episode of the Protein Production Technology International podcast, Caroline Cotto of NECTAR, Mylène Potier of Gira, Marc Renauld of Roquette, and Marion Lefebvre of Roquette explored why hybrid meat is emerging as one of the most commercially compelling opportunities in food innovation. The discussion examined how combining complementary protein sources can help overcome some of the industry's biggest formulation challenges, including t...