Towards a New Era in Meat Production: Innovation in Cultivated Meat

The growth of the global population, which will reach nearly 10 billion by 2050, is driving the need for new sustainable protein sources. In this context, cultivated meat emerges as an innovative and environmentally friendly alternative. However, its large-scale production still faces technological and research challenges.

At AINIA, through the MEAT4FUTURE project, we aim to advance the development of solutions to improve cultivated meat production processes, addressing key aspects such as food safety, sustainable cellular scaffolding formulation, and bioreactor optimization for industrial scalability.

New Strategies for Cultivated Meat Development

In the MEAT4FUTURE project, we tackle various technological fronts to improve cultivated meat production, focusing on the following aspects:

• Cellular ingredient safety: We will analyze the food safety of cells used in production, including pathogen and contaminant detection, as well as characterization of the cellular cultures as they evolve.

• Development of edible cellular scaffolds: We will research plant proteins and polysaccharides to create scaffolding structures that improve the texture and nutritional value of the final product.

• Bioprocess optimization in bioreactors: We will study key operational parameters in cell propagation and differentiation, comparing mammalian and avian cell lines to improve process scalability.

• Formulation and post-processing: We will explore alternatives for adapting the final product through various unit operations and formulations tailored to consumers.

• Regulatory framework and commercialization: We will update the regulations applicable to cultivated meat to facilitate its market entry as a sustainable, high-quality alternative protein source.

Food Safety and New Cell Lines

One of the main challenges in cultivated meat is ensuring the food safety of the cellular ingredient. In MEAT4FUTURE, we will develop a methodology to characterize the quality and safety of the cells, analyzing their resistance to contaminants and evaluating their reproducibility in different subculture processes. Additionally, we will expand the study to include new species, including fish, optimizing working conditions for each cell type.

Innovative Cellular Scaffolds and 3D Bioprinting

The development of structures that allow cell growth is a key aspect of producing cultivated meat with organoleptic characteristics similar to conventional meat. In MEAT4FUTURE, we will investigate the application of textured plant proteins and polysaccharides in the formulation of edible cellular scaffolds. We will evaluate the combination of different plant-based proteins to improve the nutritional profile and apply 3D bioprinting to enhance the structure of the cellular scaffolds.

Bioreactor Optimization and Industrial Scalability

For cultivated meat to be commercially viable, it is essential to optimize the operational conditions in bioreactors. In MEAT4FUTURE, we will study the critical parameters of cell propagation and differentiation in reactors, evaluating mass transfer, residence times, and shear stress. We will use advanced computational tools to design systems that minimize shear problems and optimize nutrient consumption, thereby reducing production costs.

Towards a More Sustainable Production Model

Through the MEAT4FUTURE project, we aim to position AINIA and the Valencian Community at the forefront of cultivated meat research. By developing new technological solutions for cellular safety, edible scaffold formulation, and bioreactor optimization, we contribute to the development of a more sustainable food industry aligned with current consumption trends.

The MEAT4FUTURE project is supported by the Conselleria d’Innovació, Indústria, Comerç i Turisme de la Generalitat Valenciana, through IVACE, and is funded by the European Union, through the FEDER Comunitat Valenciana 2021-2027 Program.