Lidl’s move into hybrid meat could open up a wider mainstream market for products combining animal and plant proteins, according to ingredient specialist ACI Group.

Lidl launched a new high-protein range nationwide last month, blending British meat with pea protein across products including sausages, mince, burgers and meatballs.

Prices start at £1.99, with Lidl claiming the range contains at least 20 per cent more protein than conventional equivalents.

ACI Group said the launch showed how hybrid products could appeal to shoppers by focusing on familiar formats, nutrition and value rather than asking consumers to give up meat entirely.

The ingredient distributor said it was seeing growing interest from food manufacturers in formulations that partially replace animal protein with plant-based ingredients while maintaining taste, texture and commercial viability.

ACI Group food and nutritional scientist Dr Briony Sayers said: “The protein transition doesn’t have to mean taking meat off the menu. It could mean changing what’s in it.

“What makes Lidl’s launch particularly interesting is that it isn’t asking consumers to give anything up. It’s offering them more protein in products they already know, at an accessible price, and sustainability therefore becomes an additional benefit, rather than the sole reason to buy.”

The company said hybrid meat could help manufacturers lower the environmental impact of products while avoiding some of the consumer resistance associated with switching entirely to plant-based alternatives.

However, Sayers warned that the category’s long-term success would depend on manufacturers getting product formulation right.

She said: “While Lidl’s launch is an important milestone, the long-term success of hybrid meat will depend on whether products can consistently deliver on taste, texture and value.

“For hybrid meat to move beyond individual launches and become a meaningful category, manufacturers need to get the formulation right.”

ACI Group said producers need to balance texture, mouthfeel, flavour, moisture retention, cooking performance and nutritional claims, while keeping costs competitive.

It added that the functionality and consistency of plant proteins will be particularly important as hybrid products move towards larger-scale manufacturing.

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