Food Science and Technology Conference-NFOD 2026

The landscape of protein production is undergoing significant transformation, driven by the emergence of both plant-based meat alternatives and lab-grown meat. Products derived from sources such as soy and pea now offer viable, environmentally conscious choices, providing meaningful nutritional benefits. Meanwhile, cultured meat—developed through cellular agriculture presents the possibility of producing authentic meat without the resource-intensive processes and environmental drawbacks associated with conventional livestock farming.These innovations are not trivial; they address pressing global concerns, including climate change, resource allocation, and the need for food security. Importantly, advances in formulation, flavor, and texture have contributed to a marked improvement in the palatability and acceptance of alternative proteins among consumers. By leveraging functional ingredients and prioritizing sustainable practices, the industry is not only reshaping patterns of protein consumption but also supporting broader efforts to promote both human health and environmental well-being.