Thanks to the breakthrough of Zurich scientists, their beef is getting closer to your meal plate.
Unlike previous attempts that only produce thin fibers inconsistently, the new approach uses a three-point cocktail to produce muscles that not only look like real meat, but can also be like real meat. While consumption in Switzerland is not yet approved, this new approach could help grow beef catch up with lab-grown chicken already sold in Singapore.
New recipes for building muscle
Under the leadership of regenerative biology expert Ori Bar-nur, Zurich’s Eth Team grew bovine muscles from myoblasts, i.e. precursor cells isolated from standard beef cuts such as fish fillets and tallow. Breakthrough is that the researchers added a specific combination of three small molecules to the cell culture medium:
- Forskolin: Enhanced Camp Signal
- REPSOX: Block TGF-β receptors
- CHIR99021: Inhibit GSK3-β to promote Wnt signaling
Collectively known as “FRC”, the cocktail was originally developed by Bar-Nur’s postdoctoral work at Harvard University. It beating cells differentiate and helps produce muscles, more like muscles found in cattle than forms, but genes and protein expression.
Like a real thing
The researchers are not stopping on 2D culture. They used tissue engineering methods to build a three-dimensional muscle ring that embeds cells into fibrin and matrix scaffolds. Unlike those grown using standard methods, these rings shrink significantly (just like real muscles).
“These innovative new foods will have to end up with our plates before they arrive at store shelves, and must undergo an extended and complex authorization process,” said study co-leader Adhideb Ghosh.
Why this matters
Production of beef without killing animals can reduce land use and greenhouse gas emissions, although environmental benefits are still debated. More immediately, the ability to grow thicker, more realistic meat can help companies create farming products such as steaks and filet mignons (which require structured muscle tissue) rather than just chopped meat alternatives.
“Cell culture media needs to be further optimized to make it more affordable and safe to consume. In addition, we need to explore ways to produce these muscle fibers in larger quantities,” said Christine Trautmann, another lead author.
Next step: Scale and security
Although only a few grams of muscle so far, the team is now focused on expanding production. The small molecules used are only needed early in this process and can be removed before any potential food is made – thus paving the way for regulatory approval.
Professor Bar-Nur is even considering opening a startup to bring technology to market, with the possibility of one day enjoying a burger made from Real Beef, minus the cattle.
Journal Reference
Magazine: Advanced Science
article: Enhanced media optimizes bovine muscle growth in 2D and 3D models for cultured meat applications
author: Christine L. Trautmann, Adhideb Ghosh, Ali Kerem Kalkan, FalkoNoé, Ori Bar-nur
doi: 10.1002/advs.202413998
Publication date: July 29, 2025
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