Food 3D Printing

Cultured meat could become more affordable thanks to new 3D printing ink

According to Xi'an Jiaotong-Liverpool University, researchers from Singapore and China have found a way to use food waste to grow meat in a lab

Stay up to date with everything that is happening in the wonderful world of AM via our LinkedIn community.

Cultured meat (also known as cell-based or lab-grown meat) is an interesting and promising alternative to meat produced from traditional livestock farming. However, production costs are still high, as applications have not yet reached economies of scale. Now, according to Xi’an Jiaotong-Liverpool University, researchers from Singapore and China have found a way to use food waste for culturing meat – reducing production costs and helping to make cultured meat a viable option for feeding the world’s population.

To produce cultured meat, animal muscle stem cells are grown on a scaffold which improves the environment for the cells by enabling the transport of nutrients and allows the generation of texture and structure. Without it, the meat is more likely to resemble lumpy mashed potatoes.

Photograph of a circular scaffold. Source Xi’an Jiaotong-Liverpool University.

Unique scaffolds can be created using an emerging 3D printing technology – Electrohydrodynamic (EHD) printing. As the scaffolds that become part of the meat product need to be edible, and are therefore generally made from animal products such as gelatine and collagen, or synthetic materials, but are expensive to produce. Finding cost-effective edible inks for printing is one of the main challenges in producing cultured meat.

In a recent study published in Advanced Materials (impact factor 32), researchers have developed edible plant-based ink that is derived from food waste, such as cereal husks. The new ink can be fully absorbed into the meat product and is cheap to produce – potentially significantly reducing the cost of large-scale cultured meat production.

“We have optimized our plant-based ink for 3D-printing technology so that we can print scaffolds and place muscle stem cells on them. The cells can then grow with the structure of the scaffold and we use beets to color the grown meat to give it the look of conventional meat,” said Professor Jie Sun from Xi’an Jiaotong-Liverpool University, China, and an author of the study.

Animal muscle stems cells grow on scaffolds to produce cultured meat. Source Xi’an Jiaotong-Liverpool University.

Professor Jie Sun completed her Ph.D. degree at the National University of Singapore. She joined XJTLU in 2015 and is currently the Head of the Department of Mechatronics and Robotics, and has more than 20 years of broad academic working experience in China and Singapore.

Professor Jie Sun and researchers from the National University of Singapore Suzhou Research Institute, China, and the National University of Singapore, Singapore, mixed cereal proteins extracted from barley or rye with corn protein – zein – to produce pure cereal protein-based inks, for the first time.

“This is a novel and disruptive idea to mass produce cultured meat. Using nutrients from food waste to print scaffolds not only uses and increases the value of the food waste but also alleviates the pressure on the environment from animal agriculture,” said Professor Jie Sun.

Appearances of cultured meat models without and with treatment of natural food colouring (beet). Source: Xi’an Jiaotong-Liverpool University.

“When culturing cancer cells for drug research, we want them to gather into clusters to mimic how they grow in the human body. Thus, we have high requirements for the strength of the scaffold, which has to be strong enough to support the cell clusters. However, when cultivating meat, we want the meat to grow evenly so it can have a better texture for eating,” said Professor Jie Sun. “Therefore, we do not need a scaffold with high tensile strength. Instead, we want it to be edible and absorbed by muscle cells. These are some of the biggest challenges in finding an edible ink suitable for EHD printing of the scaffolds. We tested various materials and finally decided to use plant protein to make scaffolds.”

According to the article, Professor Jie Sun hopes that, in the future, plant extracts will also be used to create the nutrient-rich substance the meat cells grow in. “Currently, one of the major reasons for the high cost of cultured meat is the nutrient medium for muscle cells, which is still from animal proteins. In the future, if suitable plant extracts can be found to supply nutrients, that will further reduce the cost of cultured meat, making it more affordable,” concluded Professor Jie Sun.

Research 2022
Polymer AM Market Opportunities and Trends

741 unique polymer AM companies individually surveyed and studied. Core polymer AM market generated $4.6 billion...

Edward Wakefield

Edward is a freelance writer and additive manufacturing enthusiast looking to make AM more accessible and understandable.

Related Articles

Back to top button

We use cookies to give you the best online experience and for ads personalisation. By agreeing you accept the use of cookies in accordance with our cookie policy.

Privacy Settings saved!
Privacy Settings

When you visit any web site, it may store or retrieve information on your browser, mostly in the form of cookies. Control your personal Cookie Services here.

These cookies are necessary for the website to function and cannot be switched off in our systems.

In order to use this website we use the following technically required cookies
  • PHPSESSID
  • wordpress_test_cookie
  • wordpress_logged_in_
  • wordpress_sec

Decline all Services
Accept all Services

STAY AHEAD

OF THE CURVE

Join industry leaders and receive the latest insights on what really matters in AM!

This information will never be shared with 3rd parties

I’ve read and accept the privacy policy.*

WELCOME ON BOARD!