Rice Grains Integrated with Animal Cells: A Shortcut to a Sustainable Food System

Park, Sohyeon; Lee, Milae; Jung, Sung-Won; Lee, Hyun; Choi, Bumgyu; Choi, Min Jeong; Lee, Jeong Min; Yoo, Ki Hyun; Han, Dongoh; Lee, Seung tae; Koh, Won‐Gun; Bang, Geul; Hwang, Heeyoun; Lee, Sang‐Min; Hong, Jinkee

doi:10.2139/ssrn.4528489

Cited by 2 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A range of products have been suggested as concepts; a rice product with a covering of cultivated meat where the meat-element only incrementally contributes to nutrition and taste (Park et al, 2024), to a product predominantly based on muscle cells where the plant material merely serve as a scaffold for the cells to adhere to as described in principle for a textured soy protein scaffold (Ben-Arye et al, 2020). Many other hybrid alternatives representing balances of different plant material and the meat/lipid cell-based ingredients are reviewed: pork fat and plant proteins, chicken muscle and plant proteins, beef muscle/fat and plant proteins (Yao et al, 2024).…”

Section: Hybrid Productsmentioning

confidence: 99%

Viewpoint: could cultivated meat's real route to mainstream markets be as hybrid food ‐ why this makes sense?

Young,

Young

2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryFrom beginnings as an esoteric research topic, cultivated meat (produced from cells originating from the meat producing animals) has developed with increasing pace from a research concept and is starting to break into restaurant markets in Singapore, USA, and Israel. However, there remains a significant journey in the global food ecosystem in order for it to reach mainstream retail. This viewpoint piece will probe how combining the best from plant‐based meat alternatives and cultivated meat disciplines may end up addressing consumers desires, delivering on sustainability, palatability, nutritional balance and economic viability.

show abstract

Section: Hybrid Productsmentioning

confidence: 99%

Viewpoint: could cultivated meat's real route to mainstream markets be as hybrid food ‐ why this makes sense?

Young,

Young

2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Incorporating natural materials, such as plant-based food-grade scaffolds, into bioreactor design aligns with sustainable practices to use renewable animal-free materials, though cost implications remain a challenge [1][2][3][4][5][6]. Current research, influenced by seminal works such as [7][8][9][10][11], emphasizes the potential of minimally processed plant-based food-grade scaffolds and the need for cost-effective and innovative solutions for bio-processing such as single-use bioreactors [12][13][14]. Puffed rice has a highly porous and airy structure due to the expansion of the rice grains during the puffing process.…”

Section: Introductionmentioning

confidence: 99%

Cultivation of Bovine MSCs on Plant-Based Scaffolds in a macrofluidic Single-Use Bioreactor for Cultured Meat

Gome,

Chak,

Tawil

et al. 2024

Preprint

View full text Add to dashboard Cite

One of the main challenges of cultured meat is reducing the costs of production, often described as scaling. The main components of the cultivation process include: cells, media, scaffolds and bioreactors. This work presents an alternative to current stainless steel or glass bioreactors and uses food-grade plant-based scaffolds. Bioreactors must be sterile and leak-free to maintain a proper environment for cell growth. Thermoplastic films are a popular material for constructing these fluidic systems, but traditional methods of welding these film are expensive and do not allow rapid prototyping resulting in high research and development costs for companies. In this study, a laser welding method was developed to join thermoplastic films in a way that prevents contamination and leaks, affording effective macro-fluidics fabrication. This technique was tested using polyethylene (PET) films and a laser cutter operating with settings calibrated for the material to be welded or cut. The laser welding method was found to produce strong, leak-free seals in PET films with minimal heat-induced damage to the films. The ability to design fluidics, chambers and ports of various size. Using this method afforded the incorporation of plant-based scaffolds from food-grade plants (Rice). The laser welding method developed in this study provides a reliable, contamination-free method for the rapid fabrication of fluidic systems for cell cultivation. This technique has the potential to be compatible with a vast range of cell types and scaffolds and to be widely adopted in tissue engineering for regenerative medicine and food applications such as cultured meat.

show abstract

Rice Grains Integrated with Animal Cells: A Shortcut to a Sustainable Food System

Cited by 2 publications

References 0 publications

Viewpoint: could cultivated meat's real route to mainstream markets be as hybrid food ‐ why this makes sense?

Viewpoint: could cultivated meat's real route to mainstream markets be as hybrid food ‐ why this makes sense?

Cultivation of Bovine MSCs on Plant-Based Scaffolds in a macrofluidic Single-Use Bioreactor for Cultured Meat

Contact Info

Product

Resources

About