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Cultivated Meat

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. By the second week, they had formed long parallel bundles replicating the fiber structure of muscles. The performance was not as good as gelatin-based films, but was considered sufficient. Further work could improve how cells attach to the plant-based films. Another test was carried out with mouse cells that produce fat tissues. These also proliferated …

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Bag of onions

©Joanna Stołowicz on Unsplash

Science

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 fungi to naturally recreate meat-like scents and flavors. Synthetic vs. natural To make plant-based meat alternatives taste more like real meat, manufacturers frequently incorporate precursor ingredients found in meat that transform into flavor agents during cooking. These flavorings are typically prepared synthetically or through chemical processes, preventing them from being labeled as “natural” in many …

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