GabyA new breakthrough in food technology: a team of researchers from Yonsei University’s Department of Chemical and Biomolecular Engineering in South Korea has grown artificial beef in the lab. This sample of cultivated meat differs from earlier versions because it tastes very much like a real steak.
The team says its technology could help curb global warming, cut carbon emissions, and spare countless animals.
At the same time, the researchers promise further lab work to improve the meat’s flavor. Ultimately, they hope cultivated meat will taste as close to conventional meat as possible.
What does this breakthrough consist of?
Researchers have developed a “taste-switching structure”: it releases meaty flavor compounds at a specific cooking temperature.
Professor Jinki Hong, a co-author of the study, told BBC Science Focus, “Many scientists have tried to develop various bio-scaffolds that would help animal cells grow into 3D-structured cultivated meat. However, so far such efforts have mostly focused on biological requirements. Scientists have overlooked things that are important to consumers — namely aroma, texture, and taste.” The Korean team seems to have addressed some of those gaps.
The new artificial meat is built on a gelatin gel that contains a flavor compound that breaks down when heated. As the compound decomposes, it releases flavors similar to those produced when cooking regular meat.
Chemical analysis showed the cultivated meat’s new flavor profile closely resembles the taste of fried beef.
“Of course, it’s not identical to conventional meat yet. But we believe we can close the gap in the future,” said lead author Mile Lee.
Cultivated meat is increasingly seen as a sustainable alternative to animal protein. According to Professor Gong, if scientists can effectively replicate meat that consumers enjoy, carbon emissions could fall significantly.
Moreover, meat grown to specific human needs could become a healthier food option down the line.
“Since this meat is grown in a laboratory, all the properties and characteristics of the product can be adjusted to requirements. For example, if consumers prefer meat that is high in protein but low in fat, those properties can be provided,” Lee said.
A long road ahead
Despite the achievement, researchers acknowledge major remaining challenges that will require more work. As Professor Gong says, there is still a “long way to go to obtain cultivated meat that will replicate conventional meat 100 percent.”
The technology is still expensive, so lab-grown meat isn’t yet economically viable or commercially feasible. It’s unrealistic to expect it on supermarket shelves tomorrow.
Recognizing the obstacles ahead, the researchers remain optimistic. “We believe that we can make a significant contribution to the development of cultivated meat, and this will ultimately benefit the global community,” the team stated.
The results of the study were published in the journal Nature Communications.
