Plant-based meat alternatives are surging — from veggie burgers and soy sausages to high-tech and lab-grown substitutes for beef, chicken and seafood. Yet, there’s another trend brewing that’s all about less meat, not meatless. Say hello to hybrid foods. Meat and vegetables are joining forces in this fast-growing category of hybrid products appealing to flexitarians, or part-time vegetarians. After all, most people are trying to reduce meat, not eliminate it entirely. About 36% of Americans identify as a flexitarian, compared to 3% who follow a vegan diet, according to a national consumer survey published by Packaged Facts. The popularity of the flexitarian diet — which scored a No. 2 spot for best overall diet from U.S. News & World Report Best Diets — represents a mindset of moderation, instead of a regimented all-or-nothing approach.