Fruit derived from plant cell cultures

VTT Technical Research Centre of Finland has been working on a method that would yield healthy and flavorful plant-based food and ingredients using plant cell cultures (PCC). If successful, it would mean PCCs can be used to produce nutritious food faster, cheaper, easier, and without farming.

One study related to their work and published in Food Research International (February 2018) has already cited the positive results of their efforts. One, the nutritional values of the PCCs grown from cloudberry, lingonberry and stoneberry were found to be higher than expected. Second, the sensory profile was considered good.

"This is not only a completely new opportunity for the food industry but to society as a whole. There is not enough arable land to meet the growing global population's food demands; new solutions are desperately needed. Cell cultures have serious potential for meeting this need," says Emilia Nordlund, Leader of VTT's Food Solutions Team.

Upon analyzing the nutritional and sensory qualities of dried and fresh cells grown from cloudberry, lingonberry and stoneberry using PCC technology, researchers discovered the PCC samples to have a “pleasant, fresh and mild flavor” similar to fresh fruits. The berry-like flavor was more intense in the dried samples, and they melt “appealingly in mouth”. Visually, the cell cultures also resembled fresh fruit.

Plant cells cultured at VTT (Photo: Heiko Rischer)

Highly nutritious PCCs

The PCC samples contained high protein content of 14-19%, more nutritionally valuable than the actual fresh fruit. In vitro analysis showed good protein digestibility. Essential amino acids were higher compared to soy, which is an excellent source of amino acids needed for bone, muscle and tissue health. The dietary fiber ranged between 21% and 37%, or higher than what would be found in breakfast cereals. Energy content was also higher than anticipated. The PCC samples were also found to be rich sources of unsaturated fatty acids. A previous study of VTT has shown that cell cultures have high contents of polyphenols that are known for their health-promoting effects (Ref. Planta, 2017).

Endless possibilities for product innovation

"Biomass produced with plant cell culture technology should be considered as completely new food material, which is why their characteristics should not necessarily be compared with corresponding fresh fruits. Their excellent nutritional properties are a sign of great future potential of plant cell cultures in creating new types of superfoods. The variations produced by using different plants offer limitless possibilities," says Heiko Rischer, Leader of VTT's Plant Biotechnology Research Team.

For the food industry, plant cells and their dried versions offer opportunities to create new types of healthy food products and ingredients, such as smoothies, caviar-like compotes and snack foods. The key thing to remember in product development and from the logistics point of view is that all materials are always at their best when they are fresh. However, only the sky seems to be the limit when exploring new product innovations with the cell materials.

For example, in the "Food My Way" project, VTT's scientists are currently coming up with ideas for future food vending machines that enable consumers to buy healthy food products tailored to their personal tastes. An appliance designed for use in a café or restaurant could include a bioreactor for growing a fresh cell compote to be added to a food product.

In addition to further research on the subject with new cell lines and food design, the market entry of PCCs requires regulatory approval as a novel food.

VTT is actively developing the concept further in the frame of the strategic Food 4.0 vision and invites parties interested in developing new plant materials, the related production processes and equipment to collaborate. - VTT Technical Research Centre of Finland

References:

Emilia Nordlund, Martina Lille, Pia Silventoinen, Heli Nygren, Tuulikki Seppänen-Laakso, Atte Mikkelson, Anna-Marja Aura, Raija-Liisa Heiniö, Liisa Nohynek, Riitta Puupponen-Pimiä, Heiko Rischer. Plant cells as food – A concept taking shape. Food Research International 107 (2018), pp. 297-305. https://www.sciencedirect.com/science/article/pii/S0963996918301388

Jussi Suvanto, Liisa Nohynek, Tuulikki Seppänen-Laakso, Heiko Rischer, Juha-Pekka Salminen, Riitta Puupponen-Pimiä. Variability in the production of tannins and other polyphenols in cell cultures of 12 Nordic plant species. Planta, 246 (2017), pp 227-241. https://link.springer.com/article/10.1007%2Fs00425-017-2686-8