A $3 million research project has been launched to develop hybrid meat using plant-based ingredients and cultured animal cells.
The three-year initiative is co-led by the University of Canterbury and Singapore’s National University, with funding from New Zealand’s Ministry of Business, Innovation and Employment (MBIE).
Cross-Border Collaboration to Advance Sustainable Protein Solutions
Researchers from the University of Auckland, Massey University, and Plant and Food Research are contributing to the project across both New Zealand and Singapore. The goal is to create hybrid meat that is more affordable, flavoursome, and sustainable, while advancing food export and security strategies.
Edible Plant-Based Scaffolds to Enhance Cultured Cell Development
The research centres on an integrated culture system designed to grow animal cells on edible scaffolds derived from plant industry by-products. The scaffolds support cell development and enhance natural flavour compounds. “We will grow real animal cells like beef, pork, or fish on special edible structures made from plant industry side-streams.
The plant-based structures will give the cells something to grow on, and they’re also designed to help the cells develop more of the natural chemicals that give meat its rich flavour when cooked,” said Professor Renwick Dobson.
Hybrid Meat Positioned for Export Growth and Agritech Value
The global cultivated meat market is forecast to expand from US$0.2 billion in 2024 to US$229 billion by 2050.
“We see this technology as being an important addition to NZ’s already internationally recognised primary meat sector and will add significant additional value to the industry,” said Professor Dobson.
The project is designed to support export growth, particularly in hypoallergenic hybrid meat, with applications in food-insecure markets and among consumers with dietary limitations alongside commercial potential.
Focus on Consumer Acceptance Through Taste and Allergen Safety
Improving taste and allergen safety is a key focus for the team, who recognise that consumer uptake depends on how closely hybrid meat mimics conventional products.
“This is not just about food innovation, it’s about redefining the future of protein. Our goal is to produce safe, delicious hybrid meat that meets consumer expectations while addressing the pressing issues of sustainability and global food security,” Dobson added.
New Zealand’s agricultural expertise is being paired with Singapore’s biotech innovation to develop sustainable protein solutions, the project is designed to support national food security and export growth.