Profuse Technology leverages 3D muscle growth on scaffolds for enhancing protein in cultivated meat

27 Sep 2023 --- Profuse Technology has employed 3D technology to speed up muscle growth and enhance the protein content of cell-based meat by five times, which it says can “reshape the landscape of muscle production in 3D format on scaffolds.” The innovation can help formulators achieve price parity and similarity in fully mature muscle tissue with traditional meat.

The Israel-based company’s technology can reportedly also help businesses reduce production times, improve meat quality and gain higher yields.

Its media supplements and growth protocols show an 80% reduction in the muscle growth phase on 3D scaffolds to “only 48 hours,” demonstrating the potential to drive a more sustainable and efficient future for meat production.

Scaffold improvement is integral to recreating the complex texture of conventional meat.

Guy Nevo Michrowski, CEO and founder of Profuse Technology, talks to Food Ingredients First about the importance of muscle tissue in creating meat analogs: “When considering the path to producing an authentic analog of meat, it becomes imperative to focus on creating real meat, which primarily consists of muscle tissue.”

Guy Nevo Michrowski, CEO and founder of Profuse Technology (Image credit: Profuse Technology).Meat analogs have been a research subject among food scientists, often projected as the “future of food.”

“Profuse is actively supporting the industry by introducing a suite of solutions designed to optimize muscle tissue growth.”

“Consumers inherently associate meat with muscle tissue, as it is the part of the animal that delivers the desired taste, texture, and nutritional properties. Cultivating muscle tissue aligns more closely with consumer expectations and preferences, making it easier for cultivated meat to gain acceptance in the market.”

When envisioning meat analogs, consumers predominantly desire traditional meat products like steaks, burgers and poultry, all of which primarily comprise muscle tissue. “By cultivating muscle biomass, producers can tap into these well-established markets,” he adds.

Dr. Tamar Eigler Hirsh, CTO at Profuse, highlights: “Profuse Technology’s proprietary media supplements and protocols achieve effective muscle production in a 3D environment without resorting to genetic modification. Our commitment lies in supporting the production of sustainable, ethical and delectable alternatives to conventionally farmed meat.”

Protein enhancement through optimization
Adequate protein in the diet is vital at all stages of life. Research suggests that optimum protein intake maintains independence and particularly improves the quality of life in healthy elderly adults. 

Physically active individuals should consume protein between 1.2 and 2.0 g/kg body weight daily for better metabolic adaptation, repair, remodeling and protein turnover.

Michrowski flags the role of muscle tissue in helping consumers fulfill their protein requirements: “Muscle tissue is inherently rich in essential nutrients such as protein, iron, and vitamins, thus facilitating cultivated meat producers in meeting expected nutritional values.”

However, he feels that the present options in cultivated meat fail to achieve the desired protein content and satisfy texture and flavor profiles.

He further underscores that Profuse’s latest technology demonstrates “an avenue for addressing the growing consumer demand for protein-rich diets and can significantly enhance the protein content in cell-based meat.”

“By employing cutting-edge biotechnology, Profuse has the potential to elevate by five times the muscle tissue protein content in these meat alternatives.”

Moreover, Profuse’s technology can “optimize” cell cultures, encouraging faster and more efficient protein production. 

“By fine-tuning cell growth and natural protein production by the muscle fibers, it leads to higher protein yields of the desired protein composition, similar to what consumers seek in farm-grown meat.”

A fully mature chicken breast muscle as observed through a 3D confocal microscope, illustrating the profound impact of Profuse supplements on growth efficiency and the final meat volume produced (Image credit: Profuse Technology).

Collaboration for scalability
Michrowski flags that cultivated meat production remains confined to small volumes, hindered by the limitations of current 2D technology, which hampers scalability.

The company is working with cultivated meat producers and their growth media suppliers to integrate its 3D technique with their scalable production processes, currently under development.

“As an enabling technology company, we base our strategy on collaboration with them to jointly optimize solutions and propel the industry toward the capability to offer consumers outstanding products at competitive prices,” notes Michrowski.

“Our innovative approach includes a cell growth media supplement and methodologies capable of driving highly efficient muscle stem cell development into mature, authentic muscle tissue within a 3D environment – crucial for large-scale meat production.”

Muscle tissue is integral to creating authentic meat analogs to conventional steaks and burgers that fulfil consumer desires.With further research, Profuse’s technology is expected to enable its customers to customize the protein type mix, “allowing for the creation of meat products with specific flavor, texture and nutritional characteristics to cater to diverse consumer preferences.”

In similar developments, things are also looking up for the cultivated meat sector in other parts of the world. JBS plans to open Brazil’s first cultivated protein research center for scalability, price parity and enhanced efficiency.

An exciting time for the industry
According to Michrowski, the trend of cultivated meat products getting approved for sale is expected to expand globally as more companies enter the market.

“In 2023, the US witnessed the initial commercial sales of cultivated meat, following approvals by the FDA and USDA for products from companies like Upside and Good Meat, both offering chicken products,” he states.

However, he feels that the initial products from these pioneers “are primarily cell biomass-based and do not yet comprise a significant portion of cultivated muscle tissue.”

Another challenge is the price. “Current products remain notably distant from attaining price parity with traditional farmed meat. This is primarily due to extended process cycles, low production yields, and substantial capital expenditure,” he tells us.

“Several companies, including Upside, Good Meat, and Believer, disclosed their plans to construct large-scale production facilities. Furthermore, there has been a notable increase in government funding support for cultivated meat ventures.”

He also pointed to the Halal and Kosher approval of cultivated meat that earmarked a significant development for the alt-meat sector. 

“This marks an exciting milestone in the cultivated meat industry, signaling its growth and increasing acceptance on multiple fronts,” he concludes.

By Insha Naureen