Cultured meat is emerging as a new food type that can provide animal protein in a sustainable way. According to research from Jinkee Hong and colleagues, a flavour-switchable scaffold that can release meaty flavour compounds at cooking temperatures may improve the taste of lab-grown meat. The findings could help to culture meat that better mimics the taste of conventional meat, such as cooked beef, the authors suggest. Read the open access article in Nature Communications to learn more: https://