Beer‑waste meat scaffolds

Researchers converted brewer’s spent yeast into a cheap, edible bacterial‑cellulose scaffold (grown with Komagataeibacter xylinus) that supports animal cells and produces meat‑like texture, offering a low‑cost infrastructure input for cultivated‑meat production. — If scalable, using brewery byproducts as scaffolds could materially lower the cost and environmental footprint of lab‑grown meat and create a new circular bioeconomy link between craft/industrial brewing and cellular agriculture.