However, recent experiments indicate there may be a way to recycle the massive amounts of fermentation waste into something especially sustainable: lab-grown meat. According to a study recently published in Frontiers in Nutrition by researchers at University College London, beer yeast’s second life may come from its bacterial cellulose. Similar to the cellulose in plants, the organic substance forms a protective layer around yeast cells and provides them with a sturdy shape. The team discovered that bacterial cellulose grown from brewer’s yeast not only equaled conventional methods, it supported animal cells known as fibroblasts. “One of the biggest hurdles in cultivated meat is replicating the ‘mouthfeel’ and texture of real meat,” said study co-author and UCL Division of Medicine researcher Christian Harrison.