The pioneering development, recently published in NPJ Science of Food, promises to address one of the sector’s most persistent challenges—creating realistic and sustainable animal fat at scale In a major breakthrough for the cultivated meat industry, scientists at The Roslin Institute have developed a new line of pig stem cells[Read More…]
Tag: npj Science of Food
Aloe vera new secret ingredient in cultured meat
This breakthrough provides a sustainable solution by using Aloe vera, a widely available agricultural byproduct, as a biocompatible scaffold A new study published in npj Science of Food presents a significant advancement in cultured meat production by utilising Aloe vera as a natural, scalable, and cost-effective scaffold. This research is[Read More…]
