"We have the technology and knowledge to develop and produce a mince-like hybrid meat product with 50% meat and 50% vegetables," says Kristof Peeters of Equinox. He worked on this product along with oyster mushroom growers. "The mushroom stalks are a residual product that gives us the right quality."

"We are playing our part in the protein transition by developing a hybrid product containing 50% meat, which fits within our business," emphasizes Kristof Peeters, director and owner of Equinox, which specializes in horse meat. We decided to keep it simple. Consumers need to understand the mince-like product, Peeters says. It also had to be tasty, healthy and an experience. It should not be different from minced meat. He didn’t want to bring yet another vegetarian product to the market. "I have more faith in a spinach cheeseburger than vegetarian meat."

It is also important that the product name, 'Meat the Champion’, matches expectations." The fresh product is currently sold as a semi-finished product, mainly to mass caterers and retailers, who use it to make items such as sausages and burgers.

Oyster mushroom growers

Peeters met the oyster mushroom growers at a trade fair for alternative protein suppliers. He decided to form a partnership. "I discovered that the stalks are the most interesting part of the mushrooms for our purposes. They give just the right texture to the hybrid product. We also liked the fact that we can use what is effectively a by-product. That also appealed to us because we produce horse meat. Horses are not normally bred for their meat.”

Sustainability

Asked what advice he would give to other companies that want to capitalize on the protein transition, Peeters replied: "The protein transition is not up for debate, especially in the Western world, but we also need to think about the sustainability of food in general. Consumers only make limited changes to what they eat. They'll carry on eating meat, paying more attention to the quality and sustainability of the product."

www.equinox.be