Kits, media and reagents for sustainable food development

AMSBIO offers a range of kits, media and reagents enabling development of food in a way that is not wasteful of natural resources and is not detrimental to the environment or consumer health.

Recent advances in biotechnological methods have enabled the development of cultured meat - meat grown in a laboratory using stem cell technology that mimics the texture, flavor, and nutritional value of conventional meat.

Products for cultured meat research and development from AMSBIO fall broadly into three areas:

• To create the correct environment and stimuli for cultured cells
• Standards and kits to test if these cells are behaving like the in vivo model
• Cryopreservation media to archive cells for reference or future use

The company’s growing range of products for cultured meat research includes skeletal muscle differentiation kits, recombinant extracellular matrices, 3D scaffolds, and cryopreservation media.

Offered as a product to consumers, all materials and procedures used in cultured meat production must follow strict regulations under GMP and FDA approval to make sure the end product is safe for consumption. The major challenge faced in manufacturing is the high cost of this large-scale production therefore standardization of procedures and automated processes are needed to reduce costs in the future. AMSBIO is aiming to ease transition from bench scale to manufacturing with a range of GMP-compliant products and services to help streamline the transition.

The CELLBANKER^® media from AMSBIO is a serum-free cryopreservation media that ensures stable long-term storage of cells, maintaining cell quality for downstream production of cultured meat products.

The efficacy of iMatrix^™-511 Laminin E8 fragments from AMSBIO, has been demonstrated for the adherence of bovine myogenic cells extracted from bovine meat and their differentiation into myotubes. These micropatterned culture substrates were used to form a scaffold upon which myotubes could then be aligned into myofibers that mimic the structure of native muscle tissue.

Currently research is underway to decipher the optimal combination of cellular source, growth media, bioprocesses, and biomaterials to successfully scale-up processing of cultured meat products to a commercial level.

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