Hybrid Proteins May Outperform Single

Food & Wine•January 9, 2026•health

Key Points:

Consumer interest in protein is rising, with 61% reporting increased intake in 2024 compared to 48% in 2019, according to Cargill's 2025 Protein Profile.
A new study by Tufts University and the University of Massachusetts advocates for "hybrid" proteins that combine the strengths of various sources like mushrooms, cultivated meat, insects, and plants to enhance health and sustainability.
Hybrid proteins could offer improved taste, texture, nutrition, affordability, and environmental benefits by blending elements such as soy, cultivated meat, mushroom protein, and insect flour.
Researchers highlight that no single protein source is ideal, but combining them can overcome individual limitations and reduce the carbon footprint of protein products.