TORONTO – Maple Leaf Foods, Inc. has developed a new line of products that fuse animal-based and plant-based proteins with other natural ingredients. The company’s 50/50 products aim to satisfy consumer demand for foods that incorporate plant-based proteins while maintaining the flavor and quality consumers expect from animal-based proteins.

The new Maple Leaf 50/50 product line includes:

• Maple Leaf 50/50 Burger: A beef and plant-based burger made with premium beef, pea protein and natural ingredients, delivering 21 grams of protein per serving.
• Maple Leaf 50/50 Dinner Sausages: A pork and plant-based sausage made with premium pork, pea protein and natural ingredients, delivering 12 grams of protein per serving.
• Maple Leaf 50/50 Breakfast Sausages: A pork and plant-based breakfast sausage made with premium pork, pea protein and natural ingredients, delivering 10 grams of protein per serving.
• Maple Leaf 50/50 Grounds: Beef and plant-based grounds made with premium beef, pea protein and natural ingredients, delivering 19 grams of protein per serving.

Interest in plant-based protein is growing in Canada, with 55% of Canadians thinking about reducing their meat consumption, according to research from Dalhousie University Agri-Food Analytics Lab. Maple Leaf Foods said Maple Leaf 50/50 is a direct response to Canadians’ desire to eat sustainably.

“There has been significant growth in the meat-alternatives category, but the taste, texture and long list of ingredients have been barriers for some consumers who want to explore plant-based protein foods,” said Casey Richards, senior vice president of marketing and innovation for Maple Leaf Foods. “Providing delicious options that reflect the way Canadians live, cook and grill is a priority for us at Maple Leaf. We are proud to launch Maple Leaf 50/50 and introduce fusion protein as a balance of meat and plant-based protein for Canadians who love meat protein but want to make sustainable food choices.”