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Fable Meat Co's shiitake-infused beef through the Central Market in Texas, marks the commercial breakout of hybrid meat - a pragmatic middle ground where plant and animal proteins collaborate rather than compete. The brand’s success in Texas demonstrates that flexitarianism isn’t a niche; it’s mainstreaming through flavour, not ideology.

Cornell’s research reframes apple waste pomace from waste to ingredient. The ability to integrate up to 20% in meatballs without consumer pushback positions it as a functional additive for mainstream food manufacturing. In ANZ, where apple orchards and cider producers battle disposal costs, this signals a circular economy advance, linking primary production with processed food innovation.

New Zealand and Singapore are co-investing NZD $3 million into solving hybrid meat’s biggest problem: nobody’s really buying it yet. The project, co-led by University of Canterbury and the National University of Singapore, is building an affordable, flavour-forward hybrid protein that grows real animal cells on plant-based scaffolds made from agri-waste.