This new technique simplifies the production process of cell-based meat by reducing reliance on animal products, and it is also greener, cleaner, safer and more cost-effective.

Cultured meat is an alternative to animal farming with advantages such as reducing carbon footprint and the risk of transmitting diseases in animals. However, the current method of producing cultured meat involves using other animal products – usually foetal bovine serum (FBS), which is a mixture harvested from the blood of foetuses excised from pregnant cows slaughtered in the dairy or meat industries – to help them grow and proliferate. This is a critical, yet cruel and expensive, step in the current cell-based meat production process.

To help address this challenge, a multidisciplinary research team led by Associate Professor Alfredo Franco-Obregón, who is from the NUS Institute for Health Innovation & Technology and the NUS Yong Loo Lin School of Medicine, came up with an unconventional method of using magnetic pulses to stimulate the growth of cell-based meat.