These startups hope “blended” food will cut our appetite for red meat

Blended food combines real meat with plant-based ingredients to create products like meatballs, burgers, or ground meat.

The goal is to reduce red meat consumption while keeping the taste and texture familiar to meat-eaters.

For example, Joyn’s 50/Cut blends beef with mushrooms and mycelium (the root-like threads of fungi) to mimic the juiciness and flavor of pure beef.

This approach differs from fully plant-based alternatives, which aim to replace meat entirely but often face taste and texture challenges.

In a 2025 test at Cane Bay High School in South Carolina, 92% of students who tried Joyn’s meatballs wanted them added to the menu, with many describing the flavor as 'bussin'—slang for 'very good.' The idea isn’t new; many cuisines worldwide already mix small amounts of meat with vegetables, but startups are now commercializing and scaling these blends to address climate concerns.