A group of food scientists who are working to create lab-grown meat have found inspiration in an unlikely source: LEGOs. According to Food & Wine, researchers from Pennsylvania State University and the University of Alabama used LEGO components to create a device capable of improving the texture of the meat they were cultivating. Their findings were recently published in the journal Food Hydrocolloids.
Any protein that comes from “stem or stem-like animal cells” that are cultured in a lab can be considered lab-grown meat, according to Penn State. While lab-grown meat can be labeled a meat substitute because it requires far fewer animals for its production, it remains to be seen whether vegans and vegetarians will be willing to eat it.
Lab-grown meat is still very much in the development stages, and scientists are working on ways to improve the texture. Because cultured muscle cells don’t have any particular structure when they grow, the meat generally comes out resembling ground beef. That’s fine if you’re hoping to make more humane tacos, but it presents a challenge when trying to create, say, a lab-grown steak.
This is where the toy bricks came in. Researchers used LEGO Power Functions to create an electrospinning device that was capable of turning starch fibers into a structured meat “scaffold.” The plastic pieces were ideal because they weren’t conductive, which was crucial because the researchers were working with water and ethanol.
How Lego Helped Improve the Texture Lab-Grown Meat https://t.co/FVn1QMefbM researchers built an electro spinning device using lego to coax cells into growing into a scaffold for lab grown meat https://t.co/R5zlBhNfTo pic.twitter.com/CZcMeJ7rTc
— Stephanie (@stephaniekays) March 25, 2019
Unlike scaffolds that produce plastic fibers for biomedical purposes, the LEGO device was capable of spinning corn-derived fibers. In other words, what’s going into the meat is entirely edible. “The idea is we could make a nice, edible, clean scaffold for our clean meat,” Gregory Ziegler, a Penn State professor and director of graduate studies at the university’s Department of Food Science, told Food & Wine.
Scientists are now looking for ways to improve their equipment in order to churn out larger amounts of starch scaffolds.
[h/t Food & Wine]