"Is Hybrid Meat the Future of Sustainable Meat Production?" FHA-Food & Beverage

FHA Seminar Recap:
Dr. , our Senior Principal Scientist in Food Process Engineering, was invited as a panelist in a recent seminar at . Dr. Wan participated in an insightful discussion on "Is Hybrid Meat the Future of Sustainable Meat Production?" with distinguished panelists from Green Bridge Partners, from Meatiply and moderated by from FRESH. The session provided valuable perspectives on the potential of hybrid meats to redefine culinary norms and environmental impact.

At the panel discussion, Dr. Wan explored several critical aspects of hybrid meat, including defining hybrid meat products. Although there is no official definition of hybrid meats to date, it has been referred to as animal protein to which between 25-50% of ingredients from other sources, e.g. plants, have been added. He brought up a recent estimate that replacing just 50% of animal protein consumed with plant ingredients can lead to a reduction of greenhouse gas emissions by 32%, underlining its role in a more sustainable food system.

Dr. Wan discussed the challenges and opportunities of hybrid products and shared strategies that his team from SIFBI's Food Process and Engineering department has been working on. They have been improving the texture and appearance of innovative hybrid products to make them more appealing to consumers. Importantly, while the blending of meat and plant ingredients is presumed to incorporate the benefits of both food classes, it would not be a simple `1 + 1 = 2' combination. He explained how the bioavailability of nutrients from meat may be reduced by anti-nutritional factors from plant sources, for example, through the binding of iron by phytate.

Thank you to everyone who attended and contributed to the sharing at FHA 2024! Reach out to us if you would like to know more and explore potential collaborations!

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