Tech

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

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Based on a feed excerpt; full article content has not been acquired. Source evidence retrieved 20/10/2026, 09:35:24 UTC.

Briefings

In fall 2025, Jeff Dodge at Cane Bay High School tested 50/Cut, a blended meat product from Joyn, where 92% of students requested it for the 2026-2027 school year. This finding supports Joyn's strategy of blending plant proteins with real meat to reduce emissions, as beef production accounts for 10-20% of human activity emissions and nearly two-thirds from ruminants. The study highlights a cultural shift in preference toward carbon-light alternatives, though commercial viability remains unproven for lab-grown meat and plant-based alternatives. The research underscores the difficulty of changing meat consumption habits despite climate science consensus.

Key points

• In fall 2025, Jeff Dodge at Cane Bay High School in Summerville, South Carolina, conducted a taste test where 92% of 150 students requested the 50/Cut blended meat product for the 2026-2027 school year.
• Joyn's proprietary blend of plant proteins and real meat aims to reduce beef consumption by 20% globally, potentially halving annual deforestation rates as per a 2022 Nature study.

Context

This briefing covers a taste test conducted by Jeff Dodge at Cane Bay High School in fall 2025, testing Joyn's 50/Cut blended meat product. The context involves Joyn's strategy to reduce beef consumption through blended products, supported by climate data showing beef production accounts for 10-20% of human activity emissions and nearly two-thirds from ruminants.

Limitations

The evidence is limited to a single taste test with 150 students; no long-term adoption data or commercial sales figures are provided. The study does not account for taste preferences of the broader population, nor does it address the scalability of blended products compared to other meat alternatives.

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