Hybrid products that combine meat with plant-based components have been on the market for several years, but Carnéa’s offerings stand out as a premium option. Carnéa products—like Truffle Mushroom Meatballs, Black Garlic Roasted Red Pepper Sausages, and Lemon Chicken Cauliflower Cutlets—are crafted by Chef Tom Lynch, who sharpened his talents at some of the world’s most exclusive Michelin-starred restaurants. Beyond conventional hybrid meat formats, like burger patties, these fusions of animal-derived protein and plant-forward ingredients are helping to advance the category mainstays from casual fare to elevated cooking.

With plant-based food sales declining as consumers find themselves disappointed with the taste and texture of alternatives, not to mention their cost and overly processed ingredients, brands are positioning hybrid products as enhanced versions of traditional meat.