Brewing waste produced in the beer making process can be used to make an edible scaffold for cultivated (lab-grown) meat, providing a more sustainable, cost-effective alternative to current methods, suggests research led by Prof Richard Day and PhD student Christian Harrison
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From pint to plate: scientists brew up a new way to grow meat
Yeast left over from brewing beer can be transformed into edible ‘scaffolds’ for cultivated meat – sometimes known as lab-grown meat – which could offer a more sustainable, cost-effective alternative ...
