The Science of Alt Protein: Hybrid alternative protein for next-generation meat alternatives

Event description

This talk presents recent advances in hybrid alternative protein systems, focusing on how process-driven co-structuring of plant, cellular, and algal proteins can overcome key techno-functional and sensory limitations of current plant-based meat alternatives.

The work centres on high-moisture extrusion (HME) of under-utilized plant protein blends to engineer tailored structure–function relationships in meat analogues, including gluten-free formats. The study revealed that HME of faba bean and potato protein systems formed denser, more cohesive protein-protein networks with stronger viscoelastic responses, while fava bean-gluten matrices are softer, more elastic, and fibrillar.

Another highlighted case study combines plant protein isolate with minute quantities of cultivated beef cells via HME, achieving order-of-magnitude increases in physicochemical properties, enhanced texture, higher mechanical strength, and attenuated bitterness and generic off-flavours.

Complementary work on plant–algae hybrids shows that co-processing under-utilized legumes with microalgae can deliver essential amino acid balance while improving texture quality.