Cultured meat products that have the texture, flavor, and familiarity of conventional meat products are critical to consumer acceptance. Bioprinting can re-create the three-dimensional tissue structures of animal steaks, especially with regard to the distribution of intramuscular fat. However, bioprinting lipid-laden adipocytes has remained a challenge due to their high buoyancy, fragility under shear stress, and large size (on the order of 20-300 microns). To circumvent the challenges of printing mature adipocytes, many groups have instead printed stem cells and focused on post-printing differentiation. However, this strategy has its own challenges, as cells will not reach full maturity (characterized as a single unilocular lipid droplet), and co-differentiation of tissues with multiple cell types (i.e. skeletal muscle) is not currently feasible. Dr. Abbott and her team are focusing on 3D printing adipocytes into the intramuscular space to establish tissue structures more similar to a steak. This will be important for recreating tissue flavor and texture, with the ultimate goal of improving consumer acceptance.
GFI is pleased to partner with Climate Action for the Agri-Food Systems Summit, returning to COP28 in technical collaboration with the UN Food and Agriculture Organization. Convening 400 global stakeholders…
Are you interested in working in alternative protein? Join SciTech academic community coordinator, Asia Sheehab, to learn more about pursuing an academic or industry career in this rapidly growing field.
The Business of Alt Protein: Opportunities and nutritional considerations for alternative protein products
Join GFI and nutrition experts from dsm-firmenich, an ingredient and solution supplier for the food and beverage industry, for a seminar focused on nutritional considerations for alternative protein product development…
Learn how Dr. Abbott and her team are 3D printing adipocytes into the intramuscular space to improve the flavor and texture of cultivated meat products.
Reimagining meat: Career pathways for food and nutrition scientists in the alternative protein field
The IAFNS Innovation Showcase will feature a session describing career pathways for food and nutrition scientists in the alternative protein field.
Attend the summit with GFI’s Adam Leman, Ph.D., for an in-depth exploration of the latest technical and commercial insights in the fermentation industry.