Soy approach for cell-based meat
Forecasts predict that global sales of vegan meat products could reach US$120bn in five years, despite the COVID-19 crisis. It is therefore encouraging to know that scientists may have developed a more affordable and sustainable cell-based meat.
As published in Nature Food, scientists demonstrated the use of an inexpensive textured soy protein (TSP) scaffolding to grow a meat-like prototype.
Cell-based meat is typically grown on a hydrogel scaffold that is edible and has suitable nutritional value and texture but can be expensive. However, the edible porous protein-based biomaterial TSP is inexpensive as it is a readily available byproduct of soybean oil processing.
Scientists showed that the TSP can support cell attachment and proliferation to create a 3D-engineered bovine muscle tissue. The resulting meat products were then fried and baked; volunteer taste testers reported that the cooked samples had a typical meaty flavour and texture.
This soy scaffold approach would represent a step forward for the applied mass production of cell-based meat as a food product.
Rice being explored as a 'clean label' thickener
Polyphenols and proteins from pigmented waxy rice are being explored as a natural alternative to...
Whey to go: upcycling dairy waste into a beverage
Arla Foods Ingredients has launched a fermented beverage concept that demonstrates how dairies...
Arla Foods Ingredients to cut carbon emissions with heat pump technology
The ingredients manufacturer is investing in an electric heat pump facility at its primary...