Hybrid protein alternatives: feeble compromise or food of the future?

Abstract

Key points - The numerous possibilities for the formulation of hybrid products—each involving distinct considerations related to functionality, nutrition, cost, sustainability, sensory attributes, and consumer acceptance—illustrate the vast opportunity for the development of hybrid protein alternatives, such as the cost reduction of hybrid cultivated meats. - Innovating and developing successful hybrid products will require a high degree of creativity, interdisciplinary collaboration, and sustained investment from both public and private stakeholders. - New product development should consider consumer perception, using intuitive labels like “blended” rather than “hybrid” to better convey the combination of multiple protein sources into a unified, palatable product. - The very nature of hybrid products blurs the line between plant-based meat alternatives and conventional meat; this cultural shift could pave the way toward a plant-based diet.