The UltiMeat range has been developed to help foodservice operators meet growing demand for lower-carbon, cost-effective menu options without compromising on flavour, texture or kitchen performance. Products include two burgers (57g and 114g), meatballs and mince.

The range was developed through a collaboration between William White Meats and the QuornPro chef teams, beginning with initial meetings and tabletop sampling to refine flavour, texture and cooking performance before scaling recipes into full production.

William White Meats has specialised in blending and innovative product development for a number of years, working across a wide range of ingredients and formats to create bespoke products for foodservice operators. The UltiMeat range represents the latest evolution of that expertise, combining traditional butchery knowledge with modern ingredient innovation.

By combining responsibly sourced beef with Quorn’s mycoprotein, the range delivers up to 40% lower carbon footprint, cook loss of just 5% compared to 18% for standard beef, lower saturated fat, added fibre and fewer calories - giving operators a route to improving yield, margin and sustainability credentials simultaneously.

Rebecca Marks, director at William White Meats, said: “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.

“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.”

The launch comes as foodservice operators face mounting demands to reduce Scope 3 emissions and manage volatile meat costs. The UltiMeat range is available now via Brakes.

David Flochel, chief executive of Quorn Foods, added: “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.”