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Scientists cultivate cell-based animal fat for accentuated texture and flavor in alt-meats
date:Apr 07, 2023
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In nature, blood vessels and capillaries deliver oxygen and nutrients throughout the tissue. Scientists still have no way to replicate that vascular network at large scale in lab-grown tissue, so they can only grow muscle or fat to a few millimeters in size.

To get around this limitation, the Tufts University researchers grew fat cells derived from mice and pigs first in a flat, 2D layer, then harvested those cells and aggregated them into a 3D mass with binders such as alginate (deve

12/19 23:24