Molecular Strategies to Overcome Sensory Challenges in Alternative Protein Foods

Abstract

Increasing demand for protein diversity has prompted widespread investigation into alternative protein foods, yet these products frequently exhibit suboptimal flavor, texture, and mouthfeel. In this review, sustainability is emphasized as a driving factor for pursuing novel molecular interventions that address persistent sensory limitations. Detailed attention is given to recent advances in precision fermentation, gene editing, and innovative structuring techniques that act directly on plant protein matrices, aiming to minimize off-flavors, reduce astringency, and improve texture. Emphasis is placed on bridging fundamental molecular insights with practical outcomes: enzymatic treatments and microbial pathways that alter volatile and phenolic profiles, as well as processing conditions that enable fibrous network formation and enhanced creaminess. Various case studies demonstrate how integrated approaches-combining flavor modulation with textural refinements-can produce more acceptable meat and dairy analogs. Although considerable progress has been made, continuing knowledge gaps remain in understanding protein-polyphenol interactions, lipid oxidation pathways, and consumer-driven design principles. By synthesizing cutting-edge studies and proposing directions for future work, this review underscores the significance of deploying biochemical, genetic, and engineering perspectives in tandem. It is anticipated that a broader uptake of these strategies will lead to alternative proteins that meet both sustainability goals and consumer expectations for taste and sensory quality.