09 Feb 2021 --- As the world edges closer to slaughter-free meat production, R&D within the cellular agriculture space is ramping up with commercialization of products on the horizon. However, scale-up and cost efficiencies remain a challenge. FoodIngredientsFirst speaks with one start-up developing customizable nanofiber scaffold system, tipped as a drop-in solution that gives the final product authentic texture and structure, with the option of adding flavor.“The Matrix Meats scaffold mimics the extracellular matrix found in living animals,” says Devan Ohst, director of F&D at Matrix Meats.
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