The past, present, and future for alternative protein research: a century of interdisciplinary trends
7 affiliations
- 1Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- 2China Agricultural University Library and Information Research Center, Beijing 100083, China
- 3Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands
- 4College of Food Science, Northeast Agricultural University, Harbin 150030, China
- 5Bezos Centre for Sustainable Protein, Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
- 6Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- 7Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
Abstract
Alternative proteins are commonly framed as substitutes for animal proteins and therefore examined primarily through a food science perspective. However, this narrow framing overlooks their broader relevance across biological disciplines. In this study, we employed a bibliometric analysis of 22,122 publications to map the evolution of alternative protein research from 1905 to the present. Our findings show that alternative protein research has evolved through two major phases. Early research focused largely on fundamental biological questions, particularly genetic and molecular mechanisms. In contrast, more recent work has shifted toward applied domains, such as food science, nutrition, and sustainable production. These trends highlight the inherently interdisciplinary nature of alternative protein research, spanning both foundational biology and innovations in food systems. Future research on alternative proteins will focus on advancing sustainable food and feed innovations and prioritizing emerging technologies, such as using AI to optimize protein expression and using structural biology to improve the texture and digestibility of newly developed foods. Advancing the field will also require greater integration of policy analysis and consumer acceptance research to support cross-disciplinary collaboration. Although alternative proteins show promise for addressing sustainability challenges, critical gaps persist in production scalability, policy frameworks, and comprehensive lifecycle assessments. Addressing these gaps will be critical for realizing the full potential of alternative proteins.
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BibTeX
@article{liu2026past,
title = {{The past, present, and future for alternative protein research: a century of interdisciplinary trends}},
author = {Xiangyu Liu and Yuan Cao and Leonard M. Sagis and Lianzhou Jiang and Chenxia Meng and Changyun Lu and Zhongmeng Fu and Xing Li and Weibiao Zhou and Xiao Liu and Zhili Wan and Jack Yang and Xiaonan Sui and Yong Zhao and Yuan Li},
journal = {Food Innovation and Advances},
year = {2026},
month = jul,
doi = {10.48130/fia-0026-0032},
url = {https://doi.org/10.48130/fia-0026-0032},
note = {CC BY},
}
RIS
TY - JOUR
TI - The past, present, and future for alternative protein research: a century of interdisciplinary trends
AU - Xiangyu Liu
AU - Yuan Cao
AU - Leonard M. Sagis
AU - Lianzhou Jiang
AU - Chenxia Meng
AU - Changyun Lu
AU - Zhongmeng Fu
AU - Xing Li
AU - Weibiao Zhou
AU - Xiao Liu
AU - Zhili Wan
AU - Jack Yang
AU - Xiaonan Sui
AU - Yong Zhao
AU - Yuan Li
PY - 2026
DA - 2026/07/01
JO - Food Innovation and Advances
DO - 10.48130/fia-0026-0032
UR - https://doi.org/10.48130/fia-0026-0032
AB - Alternative proteins are commonly framed as substitutes for animal proteins and therefore examined primarily through a food science perspective. However, this narrow framing overlooks their broader relevance across biological disciplines. In this study, we employed a bibliometric analysis of 22,122 publications to map the evolution of alternative protein research from 1905 to the present. Our findings show that alternative protein research has evolved through two major phases. Early research focused largely on fundamental biological questions, particularly genetic and molecular mechanisms. In contrast, more recent work has shifted toward applied domains, such as food science, nutrition, and sustainable production. These trends highlight the inherently interdisciplinary nature of alternative protein research, spanning both foundational biology and innovations in food systems. Future research on alternative proteins will focus on advancing sustainable food and feed innovations and prioritizing emerging technologies, such as using AI to optimize protein expression and using structural biology to improve the texture and digestibility of newly developed foods. Advancing the field will also require greater integration of policy analysis and consumer acceptance research to support cross-disciplinary collaboration. Although alternative proteins show promise for addressing sustainability challenges, critical gaps persist in production scalability, policy frameworks, and comprehensive lifecycle assessments. Addressing these gaps will be critical for realizing the full potential of alternative proteins.
SN - 2836-774X
ER -