Beer Waste Used to Grow Cultivated Meat
UCL Scientists Develop Cultivated Meat Scaffolds from Beer Waste
Researchers at University College London (UCL) have developed a novel technique to create edible scaffolds for cultivated meat. They use spent yeast from beer brewing, offering a potential breakthrough in one of the sector’s most persistent cost challenges.
According to UCL News, the research repurposes yeast left over from the brewing process to form structured scaffolds. These scaffolds support the growth of cultivated meat cells. Scaffolding materials are widely regarded as a major bottleneck for the cultivated meat industry due to their high cost, limited scalability, and sustainability concerns.
The UCL team says using brewing by-products could significantly reduce input costs while improving environmental credentials. This is achieved by turning a low-value waste stream into a functional food-grade material.
5 January 2026 | Source article: UCL News
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