New Gelatin-Based Scaffold Enhances Flavor of Lab-Grown Meat

Researchers in South Korea develop a method to replicate the taste of grilled beef in cultured meat using a switchable flavor compound.

The team from Yonsei University engineered a gelatin-based scaffold that mimics the Maillard reaction, a key to grilled meat flavor.
This new scaffold releases a meaty-flavored compound at high temperatures, significantly improving the taste of lab-grown meat.
Current cultured meat efforts often focus on texture and appearance, but this innovation prioritizes flavor replication.
The study, published in Nature Communications, highlights the potential environmental benefits of lab-grown meat over traditional livestock farming.
Further research aims to refine the flavor profiles and scale up production techniques for broader application.