Cell Optimisation

 
 

Background

To make cultivated meat production more cost-effective, research is being conducted into how to make cells grow faster and more efficiently. Researchers are also looking at ways to improve attributes such as nutrition, taste, and mouthfeel. This could  involve bioengineering techniques (such as CRISPR). Some cultivated meat companies may choose to avoid bioengineering due to current public perception of Genetically Modified (GM) foods.

 

Research focus areas

  • Metabolic efficiency – methods are needed to allow cells to utilize nutrients as efficiently as possible. Using minimal nutrients or other resources will bring the cost of production down, allowing products such as cultivated meat to be more competitive. Ultimately natural processes of livestock are most efficient when it comes to metabolic processes. Since they are, it provides researchers with a framework of how to  mimic and recreate them to ensure cultivated meat is as or more efficient. 

  • Adaptations – efficiency can also be achieved by adapting some cells to different environments such as growing them in suspension rather than on scaffolds. Another approach is to provide cells with inherent mechanisms such as biosensors that can help producers to adjust culture settings as needed. Nevertheless, it is important that extensive research is conducted in all these different environments which can improve the adaption of cells.

  • Nutritional profiles – ways to make cells produce beneficial nutrients such as vitamins or healthier fats are another focus area, as are ways to improve the bioavailability of nutrients or reduce allergenicity. These approaches can potentially make cultivated meat healthier than traditional meat.

  • Sensory profiles – optimising cells may also improve the flavour, aroma, texture, and mouthfeel of the final product. This can be done by adjusting the cells’ production of fats, amino acids or other organic compounds.

With these approaches, cell optimisation could potentially make cultivated meat more cost-effective, healthier, and tastier than traditional meat!