The hybrid version of paneer made by the University of Copenhagen researchers. (Credit: University of Copenhagen) In a nutshell * Researchers have developed hybrid protein gels combining dairy (casein) and plant (pea protein) to create a more sustainable, cheese-like product with a texture similar to traditional paneer. * Replacing part of the milk protein with pea protein not only reduces environmental impact but also increases product yield, offering food manufacturers more efficient use of ingredients. * Hybrid cheeses provide a middle ground for flexitarians—those who want to reduce animal products without eliminating them—by maintaining the familiar taste and texture of...