To recapitulate meat’s fat profile, research is required to determine which lipids muscle and fat cells can produce efficiently—and from which precursors—and which lipids they can absorb directly from the culture media. Understanding the effects of specific fats on organoleptic properties will help to focus these efforts.
This white paper explains different routes to lowering the cost of cell culture medium and making cultivated meat economically viable.
Proliferation and high-density cell growth are fundamentally important to scaling cultivated meat production. Recent demonstrations of stem cell expansion in 3D microenvironments such as encapsulated spheres or tubules can generate cell densities far higher than industry-leading stirred tank bioreactors with minimal loss of cell viability or stemness. As a scalable platform, the use of 3D microenvironments for stem cell expansion and differentiation—particularly with the relevant cell types used in cultivated meat—warrants further investigation.
Considering investing in an alternative protein startup? Find support and resources here for conducting due diligence.
Learn how plant-based, fermentation-derived, and cultivated seafood can improve the health and sustainability of oceans.
Learn from and network with experts in alternative protein. GFIdeas is a community for entrepreneurs, scientists, students, and subject matter experts.
Learn about Trophic LLC’s research developing plant-based meat ingredients from red seaweed protein through GFI’s grant program.
GFI is developing marbled cultivated beef with Dr. Amy Rowat at University of California, Los Angeles
Learn about Dr. Marcelle Machluf’s work designing cellular building blocks for cultivated meat with at Technion – Israel Institute of Technology.
Learn about Dr. David Block’s work to perfect growth media for cultivated chicken at University of California, Davis.
