WILLIAM WHITES ARE BLENDING TRADITION WITH INNOVATION: HOW HYBRID MEAT PRODUCTS ARE SHAPING THE FUTURE OF FOODSERVICE
WILLIAM WHITES ARE BLENDING TRADITION WITH INNOVATION: HOW HYBRID MEAT PRODUCTS ARE SHAPING THE FUTURE OF FOODSERVICE
We sat down with Rebecca Marks from William Whites, a long-established family-owned business with over 40 years of experience as a trusted supplier of high-quality meat products, to find out more. Keep reading to explore their journey into the world of hybrid products, their collaboration with the team here at Eat Curious, and how hybrid products are helping them future-proof their business.
What initially attracted you to collaborate with a brand that creates alternative proteins on a range of blended products?
We have long been working on recipes where we blend meat with alternative proteins. In the early days, managing cost for public sector customers was the primary focus and what drove our development work. More recently, whilst the focus is still very much on managing cost, consumers are increasingly concerned about the actual nutritional values of the food they eat and also the carbon footprint.
How were you introduced to Eat Curious products?
We met the Eat Curious team at an event where we were showcasing a new beef burger for Aramark, a major caterer. By this point in our journey, we were regularly being approached by different meat alternative brands, but we really liked the team and agreed to take some product away with us to have a look at. When we actually trialled it in our blends once back at the factory, it was one of those eureka moments because we had finally found a product that blended seamlessly AND didn’t add cost (all other alternative proteins are typically more expensive than meat).
Have you found that the hybrid products help differentiate your brand in the market?
They definitely set us apart from the typical traditional butchery companies. We show our customers that we are at the forefront of innovation and are listening to their challenges, whether it’s cost, carbon or nutrition.
What do you think are the main benefits of blended products for foodservice operators?
I think we are seeing a lot of movement in this space, with an increased interest from companies across the sector. The benefits are pretty widespread and range from cost control, improved nutrition, carbon reduction, as well as menu innovation.
What kind of feedback have you received from clients?
Customers can’t tell the difference between these and traditional meat-only recipes. They are impressed by the increase in cooked yield vs meat/only as it’s great for their portion costings. They’re also really pleased that we can work with them to help them achieve their sustainability goals.
Would you say creating blended products has helped future-proof your business as consumer preferences evolve?
Yes, we aim to be at the forefront of innovation in our sector. We take a very collaborative approach to our innovation and regularly meet with them to understand exactly what they need and how the market is moving.
