ArticleNPJ science of food2025
From nature to plate: harnessing naturally abundant scaffolds for sustainable production of protein-inspired cultivated snack.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Authors and funding
5 authors.
Funding
Abstract
The development of sustainable protein alternatives is crucial to addressing the limitations of conventional meat production, including energy consumption, food safety, and environmental impact. Simultaneously, protein deficiency in children remains a global issue, exacerbated by nutrient-poor snacks. To tackle these challenges, we propose a novel cultivated snack designed to provide a palatable and environmentally friendly source of meat protein. Central to this innovation is an edible porous scaffold (Carr:QSM) composed of kappa-carrageenan (Carr) and quince seed mucilage (QSM), naturally abundant polysaccharides. The newly developed scaffold exhibits a porous structure, a tenfold increase in swelling capacity, and superior mechanical performance compared to Carr. In vitro studies confirm its ability to support cell adhesion, proliferation, and differentiation, with enhanced expression of myogenic-related genes. The essential amino acids (EAAs) profile of Carr:QSM cultured with primary bovine myoblasts (PBM) under differentiation conditions reveals all nine EAAs, closely matching conventional meat. Sensory evaluation with 20 volunteers using a nine-point hedonic scale classified the snack as highly acceptable. This study highlights the potential of polysaccharide-based biomaterials to shift from therapeutic applications to early nutritional intervention. Techno-economic analysis (TEA) shows that industrial-scale production is achievable at < $0.065 per snack, with projected retail pricing below $1 by 2030.
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Registered trials
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