How Smash Burgers and Jerky Are Reinventing Hybrid Meat for Picky Eaters
Blended meat products are appearing more often in supermarkets, from burgers to sausages mixed with plant-based ingredients. Behind the scenes, food scientists and companies are using digital tools and AI to refine these hybrids, aiming to match—or even surpass—the taste and texture of traditional meat. Now, one researcher has turned to smash burgers as a new way to introduce consumers to these alternatives.
Meat scientist Renyu Zhang recently developed a beef jerky blended with seaweed and nutritional yeast. Unlike most plant-based blends that rely on mushrooms, wheat protein, or vegetables, this version cuts fat and saturated fat while keeping protein levels unchanged. The addition of seaweed and yeast also boosts polyunsaturated fats and carbohydrates without altering moisture content.
Jerky’s dry, fibrous texture and strong seasoning make it a good fit for hybrid formulations. Its smaller portion sizes and lower water activity help mask potential issues like discolouration or off-flavours that sometimes put consumers off blended meats. Zhang’s work suggests that shifting from burgers or sausages to snack formats could help people accept these products more easily. In labs and food companies, teams use software like computer-aided formulation tools, statistical modelling, and data analysis platforms to tweak recipes and predict shelf life. AI also plays a role in forecasting consumer preferences and spotting regulatory hurdles. Some blended products have already scored higher than traditional meat in taste tests, signalling growing potential in the market. Looking ahead, Zhang plans to explore semi-solid formats, 3D-printed meat structures, and liquid products tailored to different consumer groups. The push for these innovations comes as flexitarian diets gain popularity and protein consumption remains high.
Blended meat products continue to expand, with burger king and red robin already stocking more blended burgers, nuggets, and sausages—now snacks like jerky could follow. By addressing texture, flavour, and nutritional concerns, researchers aim to make these hybrids a mainstream choice. Shake shack and other restaurants are also exploring these options to cater to the growing demand for blended meat products. Consumers looking for burgers near me with blended options can now find a wider variety in supermarkets and restaurants.
