News

27 november 2025

More and more people are looking for food that is both familiar and sustainable. Our colleague Sabrina Buitenhuis (Business Development Manager Plant Based) explains how smart combinations of animal and plant-based ingredients can preserve great taste and texture. Read the full interview in Eiwit Trends below. 

 

Hybrid products build a bridge for consumers, moving them from a meat-heavy diet towards a more sustainable, plant-forward eating pattern. This development fits into the broader trend identified by The Protein Community: Blended Plantification. Sabrina Buitenhuis explains why consumers are embracing these products now. Adding plant proteins to animal-based products addresses a key consumer need: tasty and familiar food. Buitenhuis explains how Ruitenberg Ingredients develops hybrid products and finds partners within The Protein Community. 

How does The Protein Community help Ruitenberg Ingredients with hybrid product development? 

“When Ruitenberg Ingredients entered the plant-based sector, the network of The Protein Community was indispensable,” says Buitenhuis. “In those early days, you’re looking for partners in a market that’s still unfamiliar. Ruitenberg Ingredients has a strong customer base in the meat sector and supplies casings, premixes, and fillings. For plant-based alternatives, the company had very few customers. When I started at Ruitenberg Ingredients more than nine years ago, all plant-based developments were just beginning.” 

Scaling product solutions with TPC 

TPC helps market and successfully scale these solutions. Within the network of partners, knowledge is developed to make existing solutions in the meat sector future-proof, also known as scaling product solutions. Using more plant proteins and ingredients ensures a price-stable composition of existing animal-based products. Partners can produce and sell products that continue to meet consumer needs. 

What does Ruitenberg Ingredients offer in terms of plant protein sources? 

“Today, Ruitenberg Ingredients has a product line called Plantify and the expertise to co-develop high-quality hybrid products with companies. These products are made from faba beans, peas, and the latest innovation brewer spent-grain protein. Plantify provides a meat-like texture, has a neutral taste and is available in different colours, depending on the application.” 

“The strongest point of Plantify is that the products maintain a good bite and the right moisture balance. When replacing animal protein with plant protein, texture often suffers and moisture increases. Our product line shows that bite and juiciness match what meat-based applications require.” 

Why is there demand now for plant proteins that combine well with animal proteins? 

“Plantify responds to the industry’s shift toward hybrid rather than 100% plant-based. Hybrid products meet the needs of a larger group of consumers. Only a small group of committed consumers regularly eat meat substitutes and plant-based meals. Most consumers just want familiar, tasty food.” 

“Inflation and retailers’ sustainability goals are driving demand from food producers. On one hand, producers respond to retailers’ targets. Most retailers aim to sell fewer animal proteins and more plant proteins within five years. On the other hand, prices for some animal proteins are rising. Both buyers and consumers want affordable products.” 

Are there specific applications that are ready for plantification? 

“Rising beef and pork prices certainly create opportunities for our Plantify product line. Chicken is still somewhat cheaper, especially in processed meat products. At the same time, our products are more price-stable, consistently more sustainable, and higher in fibre than any animal protein raw material.” 

Do producers ask for a healthier composition when they choose Plantify? 

“Producers mainly want to develop a more plant-forward product with the same quality as the 100% animal version. Health and sustainability are important, but ultimately, the most important thing for consumers is that it tastes just as good as always. Ideally, they buy the products they’ve always bought, and those happen to be more sustainable without noticing.” 

How much animal protein can be replaced with Plantify plant protein? 

“With Plantify, we see that up to 20% replacement is possible without changes to the recipe, such as adding more binders. Plantify retains moisture well, which is also helpful during cooking. Not too much liquid runs out of the meat while frying. Applications are broad: from raw meat to cooked processed meat products, cold cuts, and spreads. We’re now also working on dry sausage.” 

“Above 20% replacement, several factors need adjustment. Besides moisture, the colour of plant protein can become noticeable. Animal protein browns during cooking; ours does not. If a customer chooses the brown plant protein, it stands out in uncooked products. With a pink variant, the protein no longer changes colour during cooking. Ultimately, Ruitenberg Ingredients has the expertise and the TPC network to develop the product to meet customer needs.” 

How do you see the market for hybrid protein products evolving? 

“Requests for 100% plant-based substitutes have really declined, and in the Netherlands, demand for hybrid is growing. We see some increase in demand from Belgium, Germany, and the UK. It remains to be seen how quickly hybrid products will gain traction in the rest of Europe. Culinary habits and consumers differ across countries. At the same time, the desire for familiar, tasty food is universal, and in many countries, the step to 100% plant-based is still big. Hybrid products offer a solution for consumers, but certainly also for producers and retailers.”