Experts Highlight Hybrid Foods as Meat Alternatives

Experts from Tufts University and the University of Massachusetts say that hybrid foods combining proteins from plants, fungi, insects, microbial fermentation, and cultivated meat could deliver nutritious and sustainable alternatives to animal products. According to their study published in Frontiers in Science, this approach could help reduce reliance on industrial livestock while meeting consumer demand for flavor, texture, and health.

The researchers said that by blending different protein sources, hybrids can overcome individual drawbacks, such as costly production and a lack of meat flavor and texture. In the short term, they noted that plant–mycelium hybrids are the most practical option, as they are scalable, nutritious, and already present in commercial products. In the longer term, plant–cultivated meat hybrids may become a better option once production costs decline and expand production capacity.

“Hybrid foods could give us delicious taste and texture without breaking the bank or the planet,” said Prof. David L. Kaplan of Tufts University. However, they also identified hurdles and barriers in mainstreaming hybrid food, including high production costs, regulatory gaps, and consumer skepticism. The research team recommends the optimization of protein sources, scaling up production, environmental and economic impact assessment, and the use of artificial intelligence (AI) to explore new hybrid combinations and processing methods.

For more information, read the article or study from Frontiers in Science.