David Julian McClements, David Kaplan, and colleagues | Hybrid alternative protein-based foods
In this Frontiers Forum Deep Dive session on 22 October, Prof David Julian McClements and Prof David Kaplan explored their Frontiers in Science lead article ‘Hybrid alternative protein-based foods: designing a healthier and more sustainable food supply.’ They discussed the potential for hybrid alternative protein-based foods—made by combining alternative protein sources like plants, fungi, insects, and cell-cultivated meat—as healthier, tastier, more sustainable alternatives to animal products. The session brought together the article’s authors and expert panel members Dana Wilson from FAIRR…
