NUS Researchers Use Sugar Cubes for Cheap, Scalable Production of Rye Scaffolds for Cultivated Meat
Large-scale production of edible scaffolds and effective culturing methods for fat tissues — both crucial for replicating the texture, flavor, and nutritional value of meat — remain a technical challenge for the commercialization of cultivated meat. Scaffolds provide structural support for cells to multiply and develop into tissues. But they are typically made from synthetic or animal-based materials, which are expensive and inedible. But a research team led by Professor …