A study by GFI APAC and NECTAR explored the sensory performance of blended proteins, which contain both plant-based and animal-based proteins, in the Asia-Pacific region. The analysis found that blended proteins could appeal to consumers who are not interested in fully plant-based meat alternatives, with 22% of consumers expressing interest in purchasing blended products compared to just 16% for plant-based meat. Additionally, blended chicken mince scored higher in taste tests compared to its fully animal-based counterpart, indicating the potential for blended products to outperform 100% animal meat with further research and development.

While blended proteins were perceived as healthier than conventional meat, improvements are still needed in flavor to make them more appealing to consumers. Suggestions for enhancement include addressing aftertaste, meatiness, savouriness, and saltiness, as well as reducing off-flavors, beany notes, and blandness. Despite the potential health benefits of blended proteins, consumers still preferred animal products in terms of taste, price, and familiarity, highlighting the need for progress in these areas to increase consumer acceptance and adoption of blended protein products in the market.