Appearances of cultured meat models without and with treatment of natural food coloring (beet) CREDIT: Jie Sun (Xi’an Jiaotong-Liverpool University)
SUZHOU, China — Lab-grown, or cultured, meats represent a promising, more environmentally friendly alternative to actual meat from livestock, but high production costs have hindered its widespread use. Now, however, research out of Singapore and China reports the discovery of a way to use food waste to make cultured meat, which would reduce production costs considerably.
Cultured meat is made using animal muscle stem cells grown on a scaffold, which improves the environment for the cells by enabling transport of nutrients and allowing for the generation of texture and structure. Without this approach, the meat is more likely to end up resembling lumpy mashed potatoes.
Unique scaffolds can be created using an emerging 3D-printing technology known as Electrohydrodynamic (EHD) printing. These scaffolds become part of the meat product, so they have to be edible themselves, and are thus usually made using animal products such as gelatin and collagen, or synthetic materials. This is expensive to produce. Establishing a more affordable way to create edible inks for printing would be a major boon for the cultured meat movement.
Continue reading… “New 3D-printing ink could make lab-grown meat much cheaper to produce”
