Hybrid meat?

This short documentary video raises a question that would have sounded almost provocative just a few years ago: can meat remain meat if we replace some of its protein with plant-based ingredients—without sacrificing taste, texture, and nutritional value?

The documentary, featuring Prof. Dr. Tomaž Polak and researcher Mojca Kuhar, takes viewers into the world of hybrid meat products, where nutritional science meets everyday dining. These are products that combine the best of both worlds: the sensory appeal of meat and the nutritional and sustainability advantages of plant-based proteins. Not as a compromise, but as a thoughtful response to the challenges of modern nutrition.

The focus is on issues that concern all of us who enjoy eating meat – and at the same time think about health and the environment.

Why does a hybrid approach make sense for meat eaters?What prejudices do consumers have and why is "it's not real meat" often not true?And above all: how is science solving the biggest challenges of such products – from taste and texture to fat and amino acid profile?Research conducted at the Department of Food Science and Technology at the Biotechnical Faculty University of Ljubljana's shows that by incorporating legumes, fungi, microalgae, and other plant sources can create meat products with more fiber, a more favorable fat composition, and a smaller environmental footprint—while remaining sensorily convincing.

The key message is clear: the future of meat is not necessarily "either/or," but "both/and." The video explains what it means to choose a hybrid product. How can we understand, choose, and try it without fear?

And what is the next step for the food industry to make such products a part of our everyday diet?