Researchers at the Hebrew University of Jerusalem have developed a cellulose-based scaffold that significantly reduces the quantity of growth factors necessary for producing cultivated meat tissue, potentially cutting costs by up to tenfold. Growth factors, which account for a significant portion of the media costs in cultivated meat production, have been a major obstacle in making cultivated meat price-competitive with traditional meat. By binding growth factors directly to a food-safe cellulose scaffold, the researchers were able to achieve comparable results while using only a fraction of the proteins.

The scaffold, made from plant-derived cellulose, mimics the natural architecture of muscle tissue and allows stem cells to grow and differentiate into both muscle and fat tissue. The resulting constructs show promising similarities in texture and appearance to conventional meat cuts, such as sirloin. While the research is still in the early stages and some components are not yet FDA-approved for food use, the study demonstrates the potential for developing cultivated meat products that closely resemble traditional meat without the need for livestock farming. Funding from organizations such as the Good Food Institute and the Israeli Innovation Authority has supported this innovative research in cultivated meat production.