Scientists have developed a new protein-based meat alternative that closely matches the nutrition, taste and texture of chicken, offering a potential breakthrough in sustainable food production.

Chinese scientists develop plant-based chicken alternative with similar taste

محمد زین اختر

13 December 2025

Scientists have developed a new protein-based meat alternative that closely matches the nutrition, taste and texture of chicken, offering a potential breakthrough in sustainable food production.

According to reports, Chinese researchers have created the chicken substitute using advanced fermentation and fibre structuring technology. The protein is produced from fungi combined with plant-based nutrients.

Initial testing shows that the alternative protein can be cooked in the same way as chicken and can also be shredded, closely replicating the texture of real poultry.

Researchers say the main aim of developing this product is to provide consumers with a cheaper and nutritious substitute for chicken while reducing reliance on large-scale poultry farming, which places pressure on resources and the environment.

Chinese food technology experts believe the innovation could help tackle long-term food security challenges by offering a stable and sustainable source of protein.

Once introduced in selected markets, the chicken alternative is expected to be used in restaurants, packaged food products and household cooking, making it accessible to a wide range of consumers.