Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute

Feng-Chun Yen, Jovana Glusac, Shira Levi, Anton Zernov, Limor Baruch, Maya Davidovich-Pinhas (), Ayelet Fishman () and Marcelle Machluf ()
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Feng-Chun Yen: Faculty of Biotechnology & Food Engineering, Technion – Israel Institute of Technology
Jovana Glusac: Faculty of Biotechnology & Food Engineering, Technion – Israel Institute of Technology
Shira Levi: Faculty of Biotechnology & Food Engineering, Technion – Israel Institute of Technology
Anton Zernov: Faculty of Biotechnology & Food Engineering, Technion – Israel Institute of Technology
Limor Baruch: Faculty of Biotechnology & Food Engineering, Technion – Israel Institute of Technology
Maya Davidovich-Pinhas: Faculty of Biotechnology & Food Engineering, Technion – Israel Institute of Technology
Ayelet Fishman: Faculty of Biotechnology & Food Engineering, Technion – Israel Institute of Technology
Marcelle Machluf: Faculty of Biotechnology & Food Engineering, Technion – Israel Institute of Technology

Nature Communications, 2023, vol. 14, issue 1, 1-11

Abstract: Abstract With the increasing global demand for meat, cultured meat technologies are emerging, offering more sustainable solutions that aim to evade a future shortage of meat. Here, we demonstrate a cultured meat platform composed of edible microcarriers and an oleogel-based fat substitute. Scalable expansion of bovine mesenchymal stem cells on edible chitosan-collagen microcarriers is optimized to generate cellularized microtissues. In parallel, an oleogel system incorporated with plant protein is developed as a fat substitute, which is comparable to beef fat in appearance and texture. Combining the cellularized microtissues with the developed fat substitute, two types of cultured meat prototypes are introduced: layered cultured meat and burger-like cultured meat. While the layered prototype benefits enhanced stiffness, the burger-like prototype has a marbling meat-like appearance and a softer texture. Overall, this platform and the established technological basis may contribute to the development of different cultured meat products and promote their commercial production.

Date: 2023
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DOI: 10.1038/s41467-023-38593-4

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