William White Meats has partnered with QuornPro to launch a four-product range that replaces a portion of beef with Quorn’s fermentation-derived mycoprotein, with listings now live through Brakes.
The UltiMeat range consists of two burger formats (57g and 114g), meatballs, and mince. While not a plant-based product, the blend is positioned around measurable reductions in animal content, carbon footprint, and saturated fat, offering foodservice operators a lower-impact alternative to standard beef products without reformulating menus entirely.
“We are incredibly proud of this new range and see it as a real marker for innovation across our sector”
Rebecca Marks, director at William White Meats, stated, “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.
Lower carbon, lower cook loss
According to the company, the beef-mycoprotein blend delivers up to 40% lower carbon footprint compared to standard beef, alongside a cook loss of just 5%, against 18% for conventional beef products. For foodservice operators contending with volatile input costs and increasing pressure to reduce Scope 3 emissions, the pitch is efficiency as much as sustainability: better yield, lower shrinkage, and a route to improving menu sustainability credentials without removing familiar formats.
Marks continued, “This has been a genuinely collaborative development process from start to finish, combining our experience in meat blending and product development with Quorn’s expertise in mycoprotein innovation to create products that work commercially as well as nutritionally.”
Mycoprotein as a bridge ingredient
Quorn’s mycoprotein, derived from Fusarium venenatum and produced via fermentation, has been used as a standalone protein for decades. Its application in blended products reflects a newer commercial direction, with QuornPro increasingly positioning mycoprotein as a functional ingredient for conventional foodservice operators rather than solely as a meat alternative.
David Flochel, CEO of Quorn Foods, explained, “This range has been developed to provide a practical bridge for operators and diners who want to reduce meat consumption without removing it entirely. Combining meat and mycoprotein delivers the taste and texture consumers expect, while helping operators reduce carbon, manage costs and evolve their menus in a realistic, scalable way.”
