Advances in Computational and Experimental Strategies for Alternative Protein Production

As global demand for sustainable, nutritious, and ethical protein sources grows, integrated methods - from artificial intelligence and predictive modeling to novel processing technologies - are reshaping the design and production of plant-based, microbial, algal, fungal, and cultivated protein systems. This Research Topic follows the journey from raw materials, ingredient selection, formulation, and process design to finished products and their market acceptance, focusing on innovations that accelerate alternative protein development through computational and experimental approaches.

The aim is to connect ingredients, structure, processing, and performance into a coherent understanding of alternative protein foods. Rather than treating these elements in isolation, the focus is on how their interactions determine functionality, stability, product quality, and eating experience. Computational modeling and simulation are central to this vision, enabling prediction of behavior across processing conditions and scales. Experimental design and process innovation then translate these insights into foods with improved texture, flavor, color, and shelf life, even when raw materials vary.

A further objective is to deepen understanding of structure–function relationships and texture engineering in meat, dairy, and seafood analogues. This includes clarifying how proteins, lipids, carbohydrates, and other components assemble into multi-scale structures, and how these can be tuned to replicate familiar sensory experiences or create novel ones. Fermentation, extrusion, encapsulation, and hybrid processing are viewed as powerful tools to generate new ingredient formats, enrich nutritional profiles, improve digestibility, and combine multiple protein sources into coherent, appealing products.

Equally important is aligning product design with human perception and real-world use. By linking instrumental measurements to sensory attributes such as flavor, mouthfeel, and satiety, and to consumer attitudes toward different types of alternative proteins, this Research Topic seeks to bridge technological performance with acceptance and trust. At the same time, it positions alternative proteins within wider food system goals by considering environmental footprint, economic viability, and scalability, to build a more complete picture of how these systems can contribute to sustainable protein supply.

Given the ongoing public debate surrounding “processed foods,” this Research Topic encourages contributions that clarify how alternative proteins should be classified within current food processing frameworks. Many plant-based and fermented protein products are labeled as “ultra-processed,” yet emerging evidence suggests that this classification may not reflect their actual nutritional quality or sustainability benefits. Work that examines or proposes more nuanced classification approaches - considering ingredient origin, structure-function characteristics, processing purpose, and overall dietary impact - is particularly valuable.

To advance understanding of these interconnected dimensions of alternative protein design and deployment, we welcome articles addressing, but not limited to, the following themes:

- Computational tools for ingredient and process optimization
- Experimental and processing innovations in emerging protein sources
- Structure-function relationships and texture engineering of analogues
- Fermentation, extrusion, encapsulation, and hybrid processing for structure and functionality design
- Sensory and consumer research linked to product performance and acceptance
- Environmental, economic, and scalability assessments of alternative protein systems
- Interdisciplinary integration of multiple dimensions (e.g., process engineering with sensory science, environmental assessment with product development)

This collection seeks to bridge fundamental science with industrial application, guiding the next generation of high-quality, scalable, and consumer-accepted alternative proteins. We invite original research, reviews, perspectives, and technical reports for this Research Topic.