A Non-allergenic Wheat Protein Improves the Growth of Cultivated Meat

In a study published in ACS Biomaterials Science & Engineering, researchers found that a non-allergenic wheat protein called glutenin could support the growth of muscle and fat cells, potentially paving the way for better production of cultivated meat.

With the world's population on the rise, the growing interest in cultivated meat, also called cultured meat, emerged as an alternative source of meat and protein. However, the challenge lies in getting the cells to mimic the texture of real meat, which includes fat layers.

By stacking these cultured meat and fat layers on edible glutenin films, the researchers were able to create a 3D meat-like protein alternative. They believe that using a glutenin material base could lead to more realistic cultivated meat products in the future.

For more information, read the article from the American Chemical Society.