Recent advancements in cultured meat technology are poised to enhance the flavor profile of cultured meat products, making them more akin to traditional meat in taste.

Scientists have devised a “flavor-switchable scaffold” that releases meat flavor compounds when exposed to cooking temperatures.

Professor Jin-Kee Hong, a co-author of a study published in 2011 in Nature Communications, emphasized the significance of this innovation. Speaking to BBC Science Focus, he stated, “Many researchers are focusing on creating various bioscaffolds to produce 3D cultured meat from livestock cells.”

However, Hong highlighted that the current emphasis has been primarily on biological aspects, neglecting consumer preferences such as flavor, texture, and taste. He stressed, “…techniques to manipulate the sensory characteristics of cultured tissues are essential for their recognition as food.”

The new gelatin-based scaffold contains flavor compounds that break down during cooking, releasing a meaty flavor similar to traditional meats.

Chemical analysis, including testing with an electronic nose (e-nose), demonstrated that the new flavor profile of cultured meat closely resembles that of grilled beef.

According to the study’s lead author, Miley Lee, the cultured meat exhibits a meat-like flavor and texture, albeit not identical to conventional meat. Lee expressed optimism about narrowing this flavor gap through the development of bioscaffolds with more meat-like properties in the future.

Cultured meat is increasingly viewed as a sustainable alternative to traditional animal protein, offering consumers a beloved food while significantly reducing environmental impact and ethical issues associated with animal slaughter, as per Hong.

Moreover, customizing cultured meat to meet specific consumer preferences could position it as a healthier food choice in the future. Lee pointed out that, given its lab-grown nature, all properties of cultured meat can be tailored to meet consumer needs, such as high protein content and no fat.

Despite these breakthroughs, researchers acknowledge current limitations and the need for further exploration. “While many are developing scaffolds for cultured meat production, there is still a long road ahead to achieve meat that perfectly mimics traditional options,” Hong remarked.

Lee added that scaling up cultured meat production for cost-effectiveness and commercial viability remains a challenge, with costs still prohibitive for widespread availability.

Nonetheless, the team remains hopeful in finding solutions in the future. Lee expressed optimism, stating, “We believe our efforts can make a substantial contribution to cultured meat development and the global community.”

About our experts

Jinkee Hong, a Professor in the Department of Chemical and Biomolecular Engineering at Yonsei University, heads the Nanocomposite Materials Institute, focusing on cutting-edge research in functional polymers.

Miley Lee, a student in the integrated Masters and PhD program at Yonsei University, specializes in scaffold engineering, drug delivery for cell stimulation, and bioelectrical stimulation. She has contributed to numerous research papers in prestigious journals and holds the first authorship on several.

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