October 1, 2025Critical Reviews in Food Science and Nutrition

Hybrid meat for flexitarian consumers: technological advancements, diversity in plant proteins and consumer preferences

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Authors

PKPrabhjot KaurDehradun Institute of Technology University RKRimaljeet KaurPunjab Agricultural University SSSameer Sharma

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Implication

This review uncovers advancements in hybrid meat technology and consumer preferences, suggesting improved sustainability metrics through plant protein integration.

Key Points

Hybrid meat products successfully balance environmental impact with plant-based nutrition, indicating a shift in consumer preferences.
Recent technological advancements like 3D printing and high moisture extrusion improve texture and sensory qualities of hybrid meat.
Utilization of diverse plant proteins such as legumes and algae enhances nutritional profiles while addressing sustainability concerns.
Challenges like product uniformity and consumer trust need to be overcome for hybrid meat adoption.

Cite This Study

Kaur et al. (2025) studied this question.

synapsesocial.com/papers/68dd89d7fe798ba2fc497ab5 https://doi.org/10.1080/10408398.2025.2564890

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Implication

This review uncovers advancements in hybrid meat technology and consumer preferences, suggesting improved sustainability metrics through plant protein integration.

Hybrid meat for flexitarian consumers: technological advancements, diversity in plant proteins and consumer preferences

Discussion

Member takes

Implication

Key Points

Cite This Study

Hybrid meat for flexitarian consumers: technological advancements, diversity in plant proteins and consumer preferences

Discussion

Member takes

Implication

Key Points

Cite This Study

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Also Consider