The protein trend is still going strong, and, having spent the past decade focused on plant proteins, consumers are opening up to craving their protein fix from a wider range of sources.

Consumer data and insights provider Datassential’s 2026 Trends report, while recognizing the current mantra that “fiber is the new protein” when it comes to ingredient trends also made it clear that the demand for protein isn’t going away. And not only that, but the research group’s findings also emphasized that the protein craze isn’t going away and that “animal meat is making a comeback.”

Citing menu growth pattern, the Datassential report noted that “plant-based meat’s menu growth has plateaued, and the tide is turning back to animal proteins.” The report found 72% of consumers surveyed expressed that “animal meat is more satisfying than plant-based meat” and 67% specified that “there are dishes where plant-based meat just won't cut it and can't replace the comfort, texture, or taste of animal meat.”

So how are consumers navigating this dichotomy? Demand is driving up interest in hybrid formulations that combine animal and plant proteins, giving product developers new tools to deliver on nutrition, functionality and sensory performance.

Enter plants

Food and ingredient giant ADM’s 2025 Global Lifestyles Study corroborated that protein is still at the front of nutrition trends, declaring that “protein remains the most sought-after macronutrient globally, with consumers consistently prioritizing it for benefits tied to satiety, muscle maintenance and overall wellness.” The study’s results showed that two-thirds—66%—of consumers are “actively trying to increase protein intake” and further noted that the “sharp rise” in the nutrient demand “underscores protein’s staying power in product positioning.”

At the same time, consumers are redefining what “protein-forward” means. Rather than relying solely on animal-based sources, many are adopting a more flexible approach that includes plant-derived ingredients as part of a broader nutritional strategy.

The ADM report suggested that “86% of plant-forward consumers believe protein diversity is key to a healthier diet” and further determined that such a change “is opening the door for hybrid systems that integrate multiple protein sources within a single formulation.” In other words, flexitarianism has become a lot more flexible in the mind of the average American.

Bringing plant proteins into meat-based formulations allows product makers to enhance nutritional profiles without losing the organoleptic aspects that ensure consumer acceptance. The idea is to minimize the sacrifices of flavor and texture that often occur in plant-based meat mimics while simultaneously boosting both formulation and marketing advantages, such as lowering cholesterol and boosting fiber since plant protein systems used in such blends typically include fiber as well.

A recent survey by the Good Food Institute (GFI) revealed that, while only about a third of consumers are interested in reducing their current consumption of animal proteins, 65% noted that they “would regularly eat plant-based meat if their concerns [about flavor, texture, etc.] were resolved,” and that 93% agreed that they were “interested” or even “very interested” in “trying products that mix animal and alternative proteins.”

The right blend

Plant-meat blends that can meet the flavor and texture benchmarks and are target-marketed offer a consumer-attractive health and sustainability halo, as well as opportunities to lower costs and increase margins. As GFI concludes, “consumer adoption is about both formulation and positioning.” Further research presented by GFI revealed that “improving aftertaste, meatiness, and reducing off flavors” are the “top R&D opportunities based on impact of overall liking.”

The most common plant proteins used in hybrid blends have been soy and pea, included via textured protein or as concentrates or isolates. These formats are used to also give texture and structure. However, protein from fungi and chickpeas have been fast rising as a favored plant proteins, the former due to an accompanying umami plus an ability to more easily achieve a meaty texture, and the latter due to its neutral flavor profile and ability to enhance texture., Also coming up are proteins from potato, chia, and, more recently, guar.

For all of these, it is critical to find precise balances in formulation to match bite, retention of juices, and other mouthfeel and flavor sensations associated with their animal-based matrix. Further, the balance will change according to the type of meat system being enhanced, whether ground, segmented (e.g. “nuggets”), or “pulled” meat or poultry. End-use preparation is yet another factor. A breaded cutlet will need a different blend formulation or ingredient system than a burger format or other type of product.

Formulation balance overall is critical. Multiple sources looking into consumer preferences for meat-plant protein blends landed on greater meat-to-plant inclusion ranging around a 60/40 ratio of meat to plant. This was the balance allowing the highest level of plant-based ingredients that could allow the final formulation to maintain the qualities of flavor and texture and still provide a sufficient amount of plant-protein to satisfy the consumer.

Sensory research by multiple groups has confirmed that, when carefully constructed with the above parameters fully considered, hybrid meat-plant protein blends are able to match, and even supersede, consumer preference in flavor and texture compared to 100% animal protein products. This further supports the ability of such hybrids to compete when it comes to end-user satisfaction.

Looking ahead

As products that blend plant and animal proteins expand into more extensive commercialization, two factors will determine success: organoleptic acuity, and pricing. At the end of the day, and with few exceptions, plant-meat hybrid products must come in at lower prices than their 100% animal-based counterparts. While blends can carry marketable cachet when it comes to certain nutrition factors, sustainability, and “green” status, they have to possess the flavor and texture capacities to move them beyond novelty or even occasional status in order to become mainstream. To attain consistent and repeat purchase they must consistently deliver on performance and price.