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Real texture for lab-grown meat

Lab-grown or cultured meat could revolutionize food production, providing a greener, more sustainable, more ethical alternative to large-scale meat production. But getting lab-grown meat from the petri dish to the dinner plate requires solving several major problems, including how to make large amounts of it and how to make it feel and taste more like real meat.

Researchers have grown rabbit and cow muscles cells on edible gelatin scaffolds that mimic the texture and consistency of meat, demonstrating that realistic meat products may eventually be produced without the need to raise and slaughter animals.

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