The need to reduce the environmental footprint of animal-based protein production

The gap

Evidence profile

Sourced from the future-work section and stated research gap and stated challenges of the source papers, classified as general, drawn from work published between 2025 and 2026, spanning 3 journals. Those papers have been cited 13 times in total.

Supporting evidence — 3 representative gaps

• Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties (2025) · Foods · cited 12× · doi

  include detailed analyses of plant protein characteristics to better understand their roles in protein-meat matrix interactions and their impact on final product properties, - strategically combining different plant protein sources could harness their complementary functional and nutritional properties, potentially enabling the development of hybrid formulations with improved texture, nutritional, and sensory qualities, - consider adopting the ratio-based approach to align with the most widely accepted TPA methodology

  generalfuture-work section
  Keywords: include detailed analyses plant protein characteristics better understand
• Preparation and Characterization of Casein–Soy Protein Hybrid Gels Cross-Linked by Transglutaminase (2026) · Gels · cited 1× · doi

  The inherent functional shortcomings of plant proteins, including poor gelling properties and low water-holding capacity. The need for a viable strategy to enhance the functional properties of plant proteins and design sustainable protein-based food structures with tailored performance. The limited understanding of the effects of blending plant proteins with animal-derived counterparts on the microstructure and functional properties of the resulting hybrid gels.

  generalstated research gapevidence 5/5
  Keywords: inherent functional shortcomings plant proteins including poor gelling
• Valorization of Soybean Meal: From Conventional Feed Ingredient to Multifunctional Protein Resource for Food, Biotechnology, and Sustainable Applications (2026) · Molecules · doi

  One of the challenges is the need to reduce the environmental footprint of animal-based protein production. Another challenge is the limited understanding of soybean meal's potential applications in human food formulations, industrial biotechnology, and bio-based materials. The paper also identifies the challenge of improving the nutritional value, sensory quality, and techno-functional performance of soybean meal.

  generalstated challengesevidence 5/5
  Keywords: one challenges need reduce environmental footprint animal-based protein

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