Tapping into an abundant source of nutrient rich waste, researchers in London have developed a novel method using yeast from beer brewing to create edible scaffolds on which to cultivate lab-grown meat.
Breakdown
- Spent yeast from beer brewing is repurposed for lab-grown meat scaffolds
- Bacteria fed with yeast waste produce cellulose scaffolds for meat structure 21s
- Researchers aim to grow muscle, fat, and connective tissue on the scaffolds 41s
- Lab tests show promise in replicating real meat's texture and mouthfeel 1m 1s
- Major hurdles remain in scaling production and meeting food safety standards 1m 38s