Study: Non-Allergenic Wheat Protein Could Act as a Scaffold for Cultivated Meat
A study published in the journal ACS Biomaterials & Engineering has investigated the potential of glutenin — a non-allergenic wheat protein — to act as a scaffold for cultivated meat production. Researchers isolated glutenin from gluten, before forming it into flat and ridge-patterned films. Mouse cells that develop into skeletal muscle were then placed on the films and incubated for two weeks. Cells successfully grew and proliferated on both films. …
Fermented Onions Unlock Natural ‘Meaty’ Flavors in Plant-Based Alternatives
Plant-based meat alternatives have gained popularity among consumers seeking to reduce their meat consumption. However, replicating the savory flavors and aromas of traditional meat has posed a significant challenge, often requiring the use of synthetic additives. A recent study published in the ACS’ Journal of Agricultural and Food Chemistry, a nonprofit organization chartered by the US Congress, presents a promising solution: the fermentation of onions, chives, and leeks with common …