ARTIFICIAL PROTEIN AS AN INNOVATIVE INGREDIENT: IMPACT ON FOOD QUALITY AND CONSUMER PERCEPTION

Abstract

The development of alternative protein technologies represents a pivotal direction in modern food production, driven by the need to overcome nutritional, ecological, and ethical challenges associated with traditional sources of animal protein. Artificial protein, including synthetic, microbial, and cultivated cellular types, is emerging as a novel component with significant transformative potential for the food industry. The purpose of this study is to evaluate the role of artificial protein as an innovative ingredient influencing the quality of food products and to assess its perception among consumers in the context of technological, sensory, and safety criteria. The relevance of the topic lies in the global trend toward sustainable food systems, the increasing demand for high-protein diets, and the ongoing search for safe, efficient, and scalable protein alternatives. The methodological basis of the research includes a combination of analytical and descriptive approaches, comparative evaluation of ingredient properties, sensory analysis of experimental samples, and qualitative assessment of consumer attitudes through expert modeling and structured interviews. The research results reveal specific physical and chemical characteristics of artificial proteins that impact the texture, stability, and nutritional profile of finished food products. Furthermore, it is established that while artificial proteins may successfully imitate conventional textures and flavors, they require precise technological adaptation to ensure product uniformity and shelf-life integrity. Consumer perception is influenced by a complex interplay of factors such as familiarity, labeling clarity, perceived naturalness, and environmental associations. Despite initial skepticism among some consumer groups, the study shows a gradual increase in willingness to accept foods with artificial protein, particularly when associated with health or environmental benefits. The practical significance of this research lies in its contribution to the understanding of how innovative protein ingredients can be efficiently integrated into existing food product lines, enabling the industry to meet new dietary demands while aligning with safety and quality standards. The findings may assist producers in designing targeted communication strategies, improving sensory attributes, and optimizing product formulations to enhance market acceptance and competitiveness in the rapidly evolving protein innovation segment.