Chinese scientists have developed a new meat-like protein designed to closely mimic the taste, texture, and nutritional profile of real chicken.
The breakthrough material is produced using advanced fermentation and fibre-structuring technology, allowing researchers to replicate muscle layers with impressive accuracy.
Officials say the innovation could significantly reduce reliance on traditional poultry farming, offering a sustainable and affordable alternative for mass consumption.
Researchers explained that the protein is made from plant-based ingredients combined with specially engineered microorganisms that build natural-feeling meat fibres.
Early tests show the product cooks like chicken, shreds like chicken, and maintains the same juicy bite associated with real poultry.
Experts believe the development may transform global food systems by reducing emissions, easing resource pressure, and creating healthier, cleaner protein sources.
Chinese food-tech leaders emphasised that the new product could help solve long-term food security challenges.
They highlighted how synthetic meat reduces water and land usage while eliminating risks linked to animal disease outbreaks in crowded farms.
The research team said the protein can be scaled for restaurants, packaged foods, and household use without major production barriers.
They also noted that China’s growing demand for affordable protein makes such innovations essential for future stability.
Analysts predict that poultry alternatives may become mainstream as consumers seek sustainable and ethical food options worldwide.
The project’s success has positioned China as a major competitor in the global alternative-protein industry.
Industry observers say the chicken-like substitute may be introduced in select markets soon.
Companies are preparing commercial partnerships to bring the product into fast-food chains and grocery stores.
If accepted by consumers, it could reshape everyday diets and reduce environmental pressure at an unprecedented scale.
Officials believe regulatory approvals will be straightforward due to the product’s clean ingredient base.
Producers assure that flavour quality will keep improving as research continues.
The scientific team behind the project expects global rollout opportunities in the next few years.
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