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Corn meat

04.09.2023

The increasing population of our planet and the need to provide food for all people pose complex challenges for scientists in the field of food. One of the most promising areas is the creation of artificial meat based on plant components.

US-based IngredientWerks has unveiled a molecular farming technology that can grow corn-based meat substitutes. Thanks to this innovation, it was possible to create corn with a high content of myoglobin, a protein that plays a key role in the transport of oxygen in the muscles of animals, including cows.

The researchers report that they have achieved levels of 10 milligrams of myoglobin per gram of corn, which is significantly higher than the baseline levels at the beginning of development. In addition, the cost of producing “corn meat” was lower than expected.

"By achieving such outstanding results in the production of myoglobin from corn, we believe that we are solving one of the most important problems facing the alternative protein market - the production of high-quality animal proteins on a large scale," emphasizes the company's management.

IngredientWerks has already filed a patent for its technology and hopes that in the future this innovative product can be incorporated into food formulations to achieve the taste, aroma and texture of real meat.

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