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As the market for protein alternatives evolves, scientists are testing hybrid approaches that blend traditional and novel sources — but not everyone's convinced it's the recipe for the future.

A new research review from Tufts University and the University of Massachusetts Amherst found that combining plant proteins — often soy, pea or wheat — with meat, cultivated animal cells, fungi, insects or microbially derived proteins could produce foods that taste more like real meat, offer better nutrition and shrink their environmental footprint.

"The main goal is to increase the health and sustainability of the modern food supply by combining the benefits of different protein sources," David Julian McClements, distinguished pro

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