Following the lead of Tyson Foods, Maple Leaf Foods of Canada has developed a range of burgers, sausages, and grounds containing a combination of real meat and vegetable-derived meat substitute.
Casey Richards, Senior Vice President of Marketing and Innovation for Maple Leaf Foods, stated “There has been significant growth in the meat-alternative category, but the taste, texture, and a long list of ingredients have been barriers for some consumers who want to explore plant-based 
protein foods.” He added, “Providing delicious options that reflect the way Canadians live, cook, and grill is a priority at Maple Leaf and we are proud to launch Maple Leaf 50/50 and introduce fusion protein as a balance of meat and plant based protein.”
Maple Leaf Foods has erected a large plant in Indiana to manufacture textured vegetable protein incorporated in existing plant-based products. The concept of combining real meat with plant protein is obviously a compromise and reflects the inherent organoleptic deficiencies of vegetable-based meat substitutes in addition to their cost.