More and more people are choosing to eat less or no meat. Some choose to cut down on eating meat, the so-called flexitarian. The other wants to stop eating meat or animal protein altogether and becomes a vegetarian or vegan. Sometimes you might still have a little craving for meat products, so you look for a vegetarian or vegan alternative. For that purpose, I developed the “hybrid bologna.” This is a sausage that consists of 50% meat and 50% vegetables and have a consistent taste.
Compared to the bologna sausage made from meat, the hybrid variety has the following healthier properties.
- consistent product characteristics with flexible addition of vegetables
- high in fibres, low in cholesterol and fat
– balanced supply of animal and vegetable proteins - contributes to the reduction of meat consumption
Hybrid sausages
In addition to the Hybrid Bologna concept, you also see on the market:
- Hybrid grilled sausage type Bratwurst
- Hybrid cooked sausage type Extrawurst
- Hybrid hamburger
- Hybrid chicken nugget
- Hybrid minced meat
- Hybrid pâté
- And many more
These products are suitable for
- Flexitarians
- Health-conscious and environmentally aware people
- People who want to reduce their meat consumption but do not want to give up taste completely
- Further individual recipes with hybrid concept can be developed on request.
