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.