Researchers at University College London have developed a “pint to plate” method for creating lab-grown meat by repurposing spent brewery yeast into a structural scaffold. By using bacteria to transform brewery waste into edible cellulose, scientists can create a cheap, sustainable framework that allows animal cells to multiply and grow into textured mince. This innovation addresses two major hurdles in the cultivated meat industry: it significantly reduces production costs by utilizing a waste product that often ends up in landfills, and it improves the mouthfeel of the final product, as the cellulose adds a necessary “chewiness” that prevents the meat from being mushy.
Source: Burgers could be made from BEER as scientists ‘grow’ meat from brewery waste