University of Queensland (UQ) researchers have found waste from cultivated meat production can be used to grow microalgae, which can then be processed and fed back into the system, replacing some of the expensive ingredients needed to grow new meat cells.
Dr Melanie Oey from UQ’s Institute for Molecular Bioscience said reducing costs was critical to making cultivated meat commercially viable.
“From our calculations we estimate we can reduce growth media costs somewhere between 60 to 90%,” Dr Oey said.
“The algae could absorb left over nutrients from the cultivated meat waste while supplying oxygen to meat cells.
“The nutrients harvested from the microalgae could be returned to the system, creating a self-sustaining circular bioeconomy.
“This greatly reduces the need for expensive growth factors and amino acids, which remain one of the largest hurdles getting cultivated meat into supermarkets and onto dinner plates.”
In testing, researchers found the system produced more microalgae than was needed for nutrient recycling, potentially creating additional commercial opportunities for cultivated meat producers.
Cultivated meat is grown from animal cells and is being developed as a potentially more sustainable and animal-friendly way to produce foods such as beef, lamb, pork and chicken.
Through an Australian Economic Accelerator grant, UQ researchers are working with cultivated meat producer Magic Valley, which supplied waste material for the project, to explore how the closed-loop system could be integrated into large-scale production facilities.
Only five countries have approved the sale of cultivated meat, with Australia and New Zealand the latest to give it the green light.
Magic Valley Head of Research and Development, Andrew Laslett believes the research could be transformative for the cultivated meat industry.
“By helping reduce media costs, one of the sector’s most significant barriers, this innovation could accelerate the pathway to commercial-scale cultivated meat production,” he said.
Read the research in Food Research International.
The research was conducted in collaboration with the Technical University of Munich (TUM) and Pforzheim University.
