In this 2017 New Harvest presentation, Natalie Rubio discusses the critical role of scaffolding in transforming two dimensional cell cultures into structured meat products like steak or chicken breast. She explains that scaffolds provide the necessary surface area for muscle cells to adhere to and guide their development into organized tissues. While cellular agriculture has historically adapted techniques from the medical industry, Natalie emphasizes that food production introduces unique requirements, as scaffolds must be edible, sustainable, and capable of enhancing the final product’s texture and nutritional profile.
Natalie details several potential scaffolding materials, including silk, collagen, and plant derived cellulose. She shares her research at the Kaplan Lab where she has explored the use of aligned porous sponges to mimic the native structure of muscle fibers. By evaluating the effectiveness and animal free potential of various materials, the lab aims to develop scalable manufacturing processes that can produce high quality, sustainable meat.