First: product made of half meat and half vegetables at Albert Heijn
Good news for everyone who is a little fed up with all those meat and fish substitutes, but still wants to eat less meat. Blended products are therefore absolutely on trend. Top chef Robert Kranenborg recently launched the Kranenburger, a burger made of 50% beef and 50% mushrooms, and now the award-winning FiftyFifty is also available at Albert Heijn. Available as a burger, schnitzel, sausage, cheese wrap and bean mash.
This autumn, FiftyFifty ranked among the top ten at the prestigious Anuga Taste Innovation Show, the largest food trade fair in the world. Remarkably, the products are found in the meat aisle, not with the meat substitutes.
Less meat, less plastic packaging
FiftyFifty’s products consist of 50% meat and 50% vegetables. A total of 15 different vegetables are used across the entire range. This means that half as much meat is consumed as with regular meat products, without sacrificing much in terms of taste, texture and the associated healthy nutrients.
Ideal for getting children to eat more vegetables and for anyone who wants to reduce their meat consumption. An additional plus: the packaging contains no less than 80% less plastic than average.
Strange trend?
Not everyone in our editorial team is entirely enthusiastic, by the way. Marcus thinks this hybrid meat is a terrible idea. “You see it more and more often: sausages, burgers and steaks made of 50% meat and 50% vegetables, intended to tempt guilt-ridden meat quitters. As if you stop smoking and switch to e-cigarettes. Then just give me a delicious, high-quality 100% vegan burger (my favorite: the one from To Maat from the Bollenstreek: the vegan cheese-and-onion burger, delicious on a bun with lettuce, pickle, tomato and honey-mustard dressing). Or a genuinely juicy classic burger made from honest beef.”
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