Solving for structure

Researchers and alternative meat companies racing to produce convincing whole meat cuts, like juicy marbled steaks and flaky fish filets, are finding that success often hinges on one key component: Scaffolding.

Scaffolding is a widely used term for any 3D molecular structure that serves as a framework to give shape and texture to alternative meats. Without scaffolding, cultivated muscle and fat cells are simply mush.

“Like wooden skeleton scaffolding you’d see on…