Synergistic design of sustainable plant-based foods: The emerging role of protein–polysaccharide interactions for next-generation food structures

Plant-based foods are essential for sustainable diets but often lack the texture, stability, and nutritional quality of animal-derived products. This review examines the critical role of protein–polysaccharide interactions in overcoming these challenges and enabling the development of next-generation plant-based foods with improved sensory and functionality. Key molecular mechanisms, including electrostatic, hydrophobic, and covalent interactions, govern the formation of complex networks, gels, and emulsions. Advanced technologies like 3D printing and enzymatic crosslinking can create food matrices that mimic animal textures. Food innovation should include unique and regionally appropriate ingredients like duckweed, moringa, sweet potato byproducts, and upcycled agro-industrial waste to match with circular economy concepts and regional agricultural capabilities, according to the evaluation. Life cycle analysis consistently reveals that protein–polysaccharide systems minimize carbon footprint, water usage, and land occupation compared to animal-based diets. Using fiber–protein synergy, these systems improve protein bioavailability, minimize anti-nutritional factors, and boost metabolic health. Technical, legislative, and cultural issues and AI-driven formulation and policy innovation prospects are also covered. Protein–polysaccharide synergy in food design is crucial to sustainable, nutritious, and broadly accepted plant-based food systems that improve planetary and human health.