By Donna Eastlake on Food Navigator
2nd April 2025
Plant-based cheese (alternatives) are falling short on taste and texture, leading to a surge in interest for hybrid options. And now scientists are even making it ‘healthier’.
The hybrid food market is emboldened with milks, meats and cheeses available in supermarkets across the world.
And the category is showing strong opportunity for growth, with hybrid meat holding a global market value of $2.5bn (Future Market Insights), and hybrid dairy of $10.9m (Fact.MR).
So promising is the segment’s future that established brand like Kerry and St Paul are moving at pace into (the) hybrid cheese arena.
And new brands, entirely dedicated to hybrid cheeses, are launching to market including Denmark’s PlanetDairy. Though the newcomer rejects the term hybrid in efforts to have a wider appeal.
“We’re trying to find the sweet spot where we can speak to traditional consumers (rather than) vegans and vegetarians,” says Jesper Colding, chair and commercial lead of PlanetDairy.
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