Insect Cell Fat Cultivation on Edible Scaffolds for Lower Cost
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Solution Overview
Problem
Cultured meat production is hindered by technical challenges related to cell sources, scalability, and high production costs, with conventional methods requiring costly supplements and unsuitable scaffolds for adipose tissue production, which affects texture, flavor, and nutrient profiles.
Innovation Solution
The production of edible cultured fat is achieved by seeding insect cells or precursor cells onto a scaffold and contacting them with a free fatty acid composition, utilizing insect-specific bioprocesses that are scalable and cost-effective, and using decellularized mycelium as a scaffold to emulate the organoleptics of native meat fat.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional mammalian cells are used for cultured meat production, then the tissue can be produced, but the production costs are high and toxic by-products accumulate at high rates
Solution Approach 1:
The patent uses insect cells instead of conventional mammalian cells as a cheaper, more sustainable cell source for cultured meat production. Insect cells do not accumulate toxic by-products at high rates and reduce production costs while maintaining the ability to produce functional meat tissue.
Solution Approach 2:
The patent changes the cell type parameter from mammalian to insect cells, which fundamentally alters the metabolic profile and by-product accumulation characteristics. This parameter change resolves the contradiction by selecting a cell system that inherently produces fewer toxic by-products.
2Quantity of substance
If mammalian cells are cultured with hormonal cocktail supplements, then lipid accumulation is achieved, but the production costs increase
Solution Approach 1:
The patent uses food-grade medium supplements instead of expensive hormonal cocktails to induce lipid accumulation in insect cells. This approach achieves the desired lipid accumulation while significantly reducing production costs by using cheaper, more accessible supplement materials.
Solution Approach 2:
The insect cells are engineered or selected to respond to simpler, food-grade supplements rather than requiring complex hormonal cocktails. This self-service capability allows the cells to accumulate lipids using more economical supplementation strategies.
3Shape
If scaffolds are used to increase surface area for cell adhesion, then tissue structure is improved, but the scaffold materials must be edible and low-cost
Solution Approach 1:
The patent changes the scaffold material parameters to use edible, low-cost materials that still provide adequate structural support for insect cell adhesion and tissue formation. This resolves the contradiction by selecting materials that meet both structural and economic requirements.
4Productivity
If insect cells are used for cultured fat production, then production costs are reduced and scalability is improved, but the organoleptics must emulate native meat fat
Solution Approach 1:
The patent adjusts the lipid composition parameters in the medium supplements to match the fatty acid profile of native meat fat. By controlling the composition of free fatty acids and lipids in the culture medium, the insect cells produce fat with organoleptic properties that emulate conventional meat fat while maintaining cost-effectiveness and scalability.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method results in a cultured fat product that mimics the taste and appearance of animal fat, offering a cost-effective and scalable solution for cultured meat production with improved texture and nutrient profiles.
Implementation Method 1
contacting the population of insect cells with a cell media containing a free fatty acid composition or a lipid composition, thereby accumulating lipids in the population of insect cells
Data Source
AI summary
Described herein are methods for making edible fat product using insect cells. The methods include isolating a population of insect cells, which may be precursor cells, seeding the population of insect cells onto a scaffold, and contacting the population of insect cells with a free fatty acid composition or a lipid composition. The cells seeded on the scaffold accumulate lipids, resulting in an edible fat tissue. Further disclosed are a composition of matter made from the method for making edible fat cells, a food product that includes the composition of matter, and an in vitro edible fat tissue comprising a population of insect precursor cells seeded on the scaffold.