![]() ![]() ![]() Professor Jie Sun from Xi’an Jiatong-Liverpool University and an author of the study described the idea as ‘novel’ and disruptive’. The new inks are made from a mix of cereal proteins extracted from barley or rye with corn protein (zein). In the recent study, however, researchers have developed edible plant-based ink derived from food waste, such as cereal husks. They can be made from animal-based products such as gelatine and collagen, or synthetic materials that are expensive to produce.Īs a result, finding cost-effective edible inks for printing is considered one of the main challenges in cultivated meat production. This is partly due to special requirements related to the printability of ink. Without it, the product is unlikely to achieve a structured, meat-like texture.Īs researchers from the National University of Singapore and Xi’an Jiaotong-Liverpool University in China explain in a study published in Advanced Materials, electrohydrodynamic (EHD) printing is an emerging 3D-printing technology for fabricating ultrafine fibrous scaffolds with high precision microstructures for biomedical applications.īut in cultured meat applications, edible EHD-printed scaffolds remain scarce. The hunt for cost-effective edible inksĬultivated meat from muscle stem cells in vitro often requires 3D edible scaffolds as the supporting matrix. This last factor – cost – is the focus of researchers from Singapore and China, who believe they have found a way of reducing production expenses by integrating food waste into the manufacturing process. However, the sector continues to face major challenges: notably regulation, scalability, and cost. Emulsifiers, stabilisers, hydrocolloidsĬultivated meat is touted as an environmentally friendly, ethical, and healthy alternative to conventional meat production.Chocolate and confectionery ingredients.Carbohydrates and fibres (sugar, starches). ![]()
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