

Frontiers Forum Deep Dive series
Hybrid alternative protein-based foods: designing a healthier and more sustainable food supply
22 October 2025 | 16:00-17:30 CEST
Explore the potential for hybrid alternative protein-based foods as healthier, tastier, more sustainable alternatives to animal products.

Speakers
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Prof David Julian McClements
University of Massachusetts Amherst, USA
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Prof David L. Kaplan
Tufts University, USA
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Prof Kai Purnhagen
University of Bayreuth, Germany
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Dana Wilson
FAIRR Initiative, UK
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Dr Dariush Ajami
Beyond Meat, USA

Strategies for combining protein sources to develop nutritious, sustainable, and broadly adopted foods
Hear from the authors of a Frontiers in Science lead article as they examine how these hybrids—made by combining alternative protein sources like plants, fungi, insects, and cell-cultivated meat—can help reduce the negative impacts of traditional animal agriculture on health, the environment, and animal welfare.
The researchers emphasize the need for collaboration between science, industry, and regulators to optimize protein combinations that balance nutrition, flavor, sustainability, and affordability.
Our expert panel will also discuss key challenges—consumer acceptance, cost, scalability, and regulatory implications—that must be addressed before hybrids can become mainstream, commercially viable meat alternatives.
Agenda
Introduction
Deep Dive and methodology
Next steps and looking to the future
Panel discussion and Q&A
Speaker and contributor bios
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David Julian McClements
Distinguished Professor of Food Science
University of Massachusetts, USAProf David Julian McClements is a distinguished professor and one of the world’s most highly cited food scientists. His pioneering research explores the design of next-generation foods using principles of colloid and soft matter science and the development of structured delivery systems for bioactive components, with a focus on plant-based foods and food nanotechnology.
Julian’s work spans plant-based and hybrid protein systems, food nanotechnology, and the delivery of bioactive compounds, and he has published over 1700 scientific articles and multiple influential books.
He is a fellow of the Royal Society of Chemistry, American Chemical Society, and Institute of Food Technologists, and serves as editor of the Annual Review of Food Science and Technology. Julian is internationally recognized for advancing sustainable, healthy food innovations that bridge science, technology, and public health.
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David L. Kaplan
Stern Family Endowed Professor of Engineering
Tufts University, USAProf David Kaplan is the Stern Family Endowed Professor of Engineering and Chair of the Department of Biomedical Engineering at Tufts University, USA. His research focuses on biopolymer engineering, tissue engineering, regenerative medicine, and cellular agriculture, with a special emphasis on silk-based biomaterials.
He has authored over 1,000 peer-reviewed papers and serves on many editorial boards and programs for journals and universities.
David is currently director of the NIH Tissue Engineering Resource Center and serves as Editor-in-Chief of ACS Biomaterials Science and Engineering. He is a Fellow of the American Institute of Medical and Biological Engineering, the National Academy of Inventors, and the National Academy of Engineering, recognized for his transformative contributions to biomedical science.
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Dana Wilson
Research and Engagement Manager
FAIRR Initiative, United KingdomDana Wilson leads the Protein Diversification Engagement team at FAIRR, a global investor network of over 400 members with $80 trillion in combined assets. She drives collaboration between investors and major food companies to accelerate the transition toward healthy, sustainable, and diversified protein portfolios.
Before joining FAIRR, Dana worked with the UK Government’s Department for Environment, Food and Rural Affairs on animal health and welfare policy. Holding a first-class MChem and an MPhil in cell-cultivated leather, she brings deep scientific and policy expertise to advancing alternative proteins and mitigating sustainability risks in global food systems.
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Kai Purnhagen
Professor of Law and Director of the Research Centre for German and European Food Law
University of Bayreuth, GermanyProf Kai Purnhagen’s research focuses on the intersection of law, science, and policy to address challenges in food safety, quality, and innovation. He is widely published and actively involved in academic and policy debates on European food regulation.
Through his leadership at the research centre, he advances interdisciplinary approaches to legal frameworks governing the food sector, contributing to both scholarly knowledge and practical regulatory improvements. Kai regularly serves as an advisor to various governments and consulting agencies such as the Chinese government, the European Commission, the European Parliament, the German government and the Austrian government.
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Dariush Ajami
Chief Innovation Officer
Beyond Meat, USADr Dariush Ajami is the Chief Innovation Officer at Beyond Meat, USA, where he leads cutting-edge research and development to advance plant-based protein technologies. With a PhD in Food Science and extensive experience in ingredient innovation, Dariush plays a pivotal role in creating sustainable, nutritious, and delicious alternatives to animal-based products.
His expertise bridges food engineering and consumer trends, driving Beyond Meat’s mission to transform the global food system. Committed to sustainability, Dariush collaborates with industry leaders, academic partners, and innovators to pioneer solutions that promote environmental health and food security.