Put simply, he claimed, “ We can produce more nanofibers with one production line, and the initial investments to set up one production line, is multiple times less expensive, compared to electrospinning. Gelatex, he claimed, has developed “an industrial machine that occupies less than 10 m2 that is capable of producing up to 5 kg/hour of material" in rolls (the width of which can be customized) which can be supplied to cell-cultured meat companies just like rolls of packaging. I have worked with the technology for a long time, but it doesn't scale up.
Gelatex is using high-throughput nanofiber spinning technology for its shelf-stable, edible scaffolding in a continuous process, which Martens claims can achieve higher throughputs than electrospinning (applying electrostatic force to make polymer fibers).Īccording to Martens, who claims Gelatex is working with 30 cultivated meat companies: “ Electrospinning is amazing. “ A lot of companies are focusing on this first step , but they are already thinking about the next step, because if the cells are, the biomass is just like mush, like paté, it’s not really what we think of as meat.” Gelatex: High throughput nanofiber spinning technology Right now, one option for startups looking to launch with a minimum viable product that could work in processed meat products is simply to proliferate muscle stem cells (feed them so they divide and multiply) and then harvest the undifferentiated cells – which have the consistency of Jello because they have not yet differentiated and matured into muscle tissue – and add other ingredients such as fats and extruded plant-based proteins to provide texture and mouthfeel.īut for second and third wave products, companies are looking to edible scaffolding to recreate the extracellular matrix of meat, a complex web of proteins infusing meat that not only provides some texture in and of itself, but also influences the way cells differentiate, fuse, and mature into tissue, says Gelatex CEO Märt-Erik Martens, who was speaking to us after opening a new research, engineering and manufacturing facility in Tallinn, Estonia.
Chocolate and confectionery ingredients.Carbohydrates and fibers (sugar, starches).Plant-based, alt proteins, precision fermentation.
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