From nature to plate: harnessing naturally abundant scaffolds for sustainable production of protein-inspired cultivated snack

Abstract

The development of sustainable protein alternatives is crucial to addressing the limitations of conventional meat production, including energy consumption, food safety, and environmental impact. Simultaneously, protein deficiency in children remains a global issue, exacerbated by nutrient-poor snacks. To tackle these challenges, we propose a novel cultivated snack designed to provide a palatable and environmentally friendly source of meat protein. Central to this innovation is an edible porous scaffold (Carr:QSM) composed of kappa-carrageenan (Carr) and quince seed mucilage (QSM), naturally abundant polysaccharides. The newly developed scaffold exhibits a porous structure, a tenfold increase in swelling capacity, and superior mechanical performance compared to Carr. In vitro studies confir