Plant-powered Cultured Meat - presentation at Termis World Congress

In this research, we present a method for creating a hybrid cultured hamburger using edible, plant-based microcarriers and a plant-based fat phase. To address challenges in scaling cultured meat production, we developed microcarriers from soy proteins, which showed cell adhesion. These microcarriers supported the growth and differentiation of bovine myoblasts in a bioreactor.

Additionally, we created a plant-based fat phase using a sunflower oil-in-water emulsion with soy protein isolate (SPI), stabilized with a plant-based gelling agent and optimized for 3D printing. By cross-linking the SPI microcarriers with this emulsion, we developed a prototype of a cross-linked hybrid hamburger, combining cell-laden microcarriers and a stable plant-based fat phase. This approach advances sustainable cultured meat production.

Presentation: Plant-powered Cultured Meat: Crafting A Fat Containing Hybrid Hamburger Composed Of Cell-laden Microcarriers

Session Title: Sustainable Materials in TERM
Session Date: Friday, June 28
Session Time: 8:30 AM - 10:00 AM
Presentation Time: 8:45 AM - 9:00 AM
Location: Room 608-609