Vegan scaffolds for cultivated meat

The aim of this project is to produce and compare vegan plant-based scaffolds for cultivated meat in a "top down" approach through extrusion and in a "bottom up" approach through 3D-bioprinting. Highly porous structures are to be formed by using microphase-separated protein-polysaccharide-mixtures. In order to further increase the porosity, one of the components is subsequently dissolved using a thermal, chemical or enzymatic post-treatment. A high porosity enables the colonization and cultivation of the myocytes. The systematic screening of different raw materials, process conditions, post-treatment methods and cell cultures is used to create a "toolbox" for different types of products, which can be either marketed as completely new vegan products or as cultivated fish, poultry meat, beef, pork or minced meat.

Cooperation partner:

Technical University of Berlin, Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Prof. Cornelia Rauh

Technical University of Berlin, Institute of Biotechnology, Department Applied Biochemistry

Supported by:

Forschungskreis der Ernährungsindustrie e. V. (FEI), Bonn; project number: 01IF22232N

Summary report