Israeli researchers create new method for producing cultured ‘beef’
Shulamit Levenberg of Israel Institute of Technology revealed the 3D scaffold made out of textured soy protein, which volunteer tasters said resembled real meat in taste and aroma
Israeli scientists have created a new method for producing an edible scaffold for growing cultured meat.
Shulamit Levenberg from the Haifa-based Israel Institute of Technology, and colleagues, were at the heart of the method to create a 3D scaffold out of textured soy protein.
They say it is a cost-effective, edible and porous protein-based material, which enables cultured cells to grow into a beef-like product for human consumption.
Researchers found that bovine satellite cells, which are “seeded” within the textured soy protein scaffolds where they multiply and create tissue, covered a large portion of the scaffolds.
According to volunteers who tested the product after cooking, its taste, aroma and texture were typical of real meat.
The authors conclude that their results may provide the tools for cultured meat to be scaled up to generate new protein sources for human consumption and help reduce reliance on animal agriculture.
Researchers wrote that “results presented here represent the potential for cell-based meat to be scaled up, forming new protein sources for human consumption.
“This would reduce our reliance on animal agriculture and contribute to more sustainable food security.”
The study, published in Nature Food, found the product performed well in preliminary taste tests.
Cultured, or cell-based, meat is an evolving technology that could generate meat without the need for animal agriculture.
Its creation requires a 3D scaffold to support the engineered cells and mimic the environment in which animal muscles grow.
The scaffold also needs to be edible and have a suitable nutritional value and texture.
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