Future of alternative proteins: Blurring the lines between animal- and plant-based.

Authors

Periyasamy Vijayalakshmi, Asha Monica Alex, Tharmaraj Vairaperumal, Ping-Yen Liu

Published in

Advances in protein chemistry and structural biology. Volume 154. Pages 627-653. Epub Aug 22, 2026.

Abstract

Rising global demand for sustainable, ethical and nutritious foods has driven major advances in alternative proteins. These innovations are at the intersection of plant and animal-derived products, which propels progress in food technology. This review reviews the emerging landscape of alternative proteins and examines how creativity in hybrid products, precision fermentation, and cultivated meat is transforming protein production, dissolving the long-standing boundaries between animal-based and plant-based food systems. Integrated approaches such as plant-based matrices enriched with cultured animal fats aim to replicate the sensory qualities of conventional meat while alleviating ethical and environmental impacts. Precision fermentation now makes it possible to produce animal-identical proteins, such as whey and casein, entirely without animals, thus bridging the divide between conventional and alternative protein categories. This review offer more sustainable options that maintain quality and nutritional value, aligning with the growing expectations of flexitarian consumers. The convergence of plant-based and animal-based protein analogs marks a major turning point in the global protein sector, creating a transformative context in which both sustainability and consumer satisfaction can be advanced. Using cutting-edge scientific tools including tissue engineering, precision fermentation, and powerful insights from structural biology these proteins can be optimized for large-scale production, better flavour and improved texture. In addition, innovations influence environmental outcomes, ethical considerations, and economic systems in the effort to meet the growing worldwide demand for healthy and sustainable food. The integration of plant-based and animal-based technologies represents a critical milestone for the food industry, offering a promising pathway toward a more sustainable and inclusive protein future through diversified alternative protein strategies.

PMID:
42763127
Bibliographic data and abstract were imported from PubMed on 20 Sep 2026.

Read full publication at:
Please sign in to see all details.

Stats

1-terrible, 9-excellent. How would you rate this publication? Sign in in to submit your rating.

Post a comment

You need to be signed in to post comments. You can sign in here.

Comments

There are no comments yet.