William White Meats and QuornPro have announced a partnership on four new products for the foodservice category that put a hybrid recipe in the spotlight to strike a balance between taste, nutrition and versatility.
The UltiMeat range includes two burger formats alongside mince and meatballs, which are each made with a blend of beef and mycoprotein from Quorn. The various products strike a balance for their composition that can be implemented into standard beef recipes without requiring menus to be completely reformulated.
Director at William White Meats Rebecca Marks spoke on the new product range with QuornPro saying, "We are incredibly proud of this new range and see it as a real marker for innovation across our sector. It is crucial that we are all doing what we can to innovate, not only to support the environment but to ensure we are offering customers products that are second to none when it comes to flavour, quality and cost."
Hybrid Foodservice Meat Products
William White Meats and QuornPro Partnered on Four Products
Trend Themes
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Hybrid Protein Menus — Blended animal and alternative proteins create a middle-ground format that preserves familiar taste while improving nutrition, cost control and sustainability credentials in commercial kitchens.
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Mycoprotein Meat Blends — Fungi-derived proteins paired with beef introduce scalable recipe platforms that can reduce meat dependency without forcing operators to redesign core menu items.
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Flexible Foodservice Reformulation — Versatile hybrid burgers, mince and meatballs reflect a shift toward ingredient systems that fit existing preparation methods while supporting lower-impact dining experiences.
Industry Implications
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Foodservice — Restaurants, caterers and institutional dining providers gain access to lower-friction protein innovations that align with customer expectations for flavor, value and environmental responsibility.
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Meat Processing — Traditional meat producers are positioned to expand beyond conventional beef through blended formulations that modernize product portfolios and strengthen relevance in a changing protein market.
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Alternative Protein — Mycoprotein suppliers can move deeper into mainstream dining by partnering with established meat brands to normalize plant-adjacent and fungi-based ingredients in familiar formats.