The aroma of a freshly baked cookie can instantly transport us back to childhood, while the scent of a morning coffee might trigger feelings of comfort and warmth. Our sense of smell speaks directly to the brain’s emotion-processing centres and influences our perception of flavour, even beyond our sense of taste.
“This powerful link between smell, memory and emotion shapes what we feel about food in mere milliseconds,” said Larry Loo, a Scientist who was previously with the A*STAR Singapore Institute of Food and Biotechnology Innovation (A*STAR SIFBI). “With this insight, we decided to take an ‘aroma-first’ approach in developing cultivated meat, aiming to recreate the aroma of pork and evoke the familiar sensory experience of traditional meat.”
As alternative proteins race towards the market, flavour remains a key factor in appealing to consumers who might seek that familiarity. When pork-derived cell lines are cultivated in the lab, the distinct aroma of animal-based meat is often lost. Reproducing this sensory profile at scale usually requires additional materials that drive up costs, such as growth factor- and nutrient-containing serum.
To address these challenges, Loo collaborated with co-first author and former A*STAR Graduate Scholar Helen Zhou, and former A*STAR Group Leader Hanry Yu to form a global multi-institutional alliance. The team included Renwick Dobson and Laura Domigan from the University of Canterbury and Massey University, New Zealand; A*STAR SIFBI, A*STAR Bioprocessing Technology Institute (A*STAR BTI), A*STAR Bioinformatics Institute (A*STAR BII), National University of Singapore, Singapore Institute of Technology, Nanyang Technological University, and Ants Innovate in Singapore.
The researchers investigated porcine myoblasts, which develop into muscle cells and carry a specific biochemical profile that produces the signature ‘meaty’ aroma when cooked. However, cultivating these myoblasts is neither easy nor cheap, so the team sought to upscale production by adapting the cells to thrive in low-serum, suspension-based culture conditions.
The team found that brief exposure to low doses of ultraviolet light accelerated a natural process where a subset of the cells spontaneously arises. This fuels the growth of the rest of the cell culture, enabling more efficient production in large bioreactors.
“We achieved this without any introduction of foreign genetic material, ensuring food-grade biosafety and regulatory compatibility,” added Loo, who is now with the A*STAR Genome Institute of Singapore (A*STAR GIS).
While reducing serum cuts costs, it can weaken the final aroma. The team is exploring how to engineer novel proteins that restore and enhance savoury meat flavours, as well as how to create cell-based and plant-based meat hybrids for a more rounded and compelling sensory experience.
A*STAR has filed two technical disclosures on these low-serum, suspension-adapted porcine cell lines. Funded by the upcoming Phase 2 of the New Zealand-Singapore Biotech in Future Foods Research Programme, the team next aims to create market-ready hybrid meat products that are safe and scalable.
The A*STAR-affiliated researchers contributing to this research are from the A*STAR Singapore Institute of Food and Biotechnology Innovation (A*STAR SIFBI), A*STAR Bioprocessing Technology Institute (A*STAR BTI), A*STAR Bioinformatics Institute (A*STAR BII) and A*STAR Genome Institute of Singapore (A*STAR GIS).
