Scientists at the University of Edinburgh’s Roslin Institute have developed a stable pig fat cell line called “FaTTy,” derived from early-stage stem cells without genetic modification, marking a breakthrough for cultivated meat. These cells maintain long-term fat-producing efficiency, addressing a key industry challenge where stem cells often lose functionality. Fat is critical for taste and texture, and FaTTy’s scalability could accelerate lab-grown meat commercialization. The cells grow indefinitely, accumulate fat over 40 days, and avoid animal-derived supplements or genetic engineering. Researchers, led by Tom Thrower and Xavier Donadeu, are collaborating with commercial partners to advance the technology.
By Grégory Maubon
Leading Innovation ++ on the Field ++ with a Purpose => I used AI in cultivated meat industry to optimize bioreactor design and to dramatically improve the efficiency and quality of production. I developed high quality 3D imagery process in a biotechnological startup to disrupt the drug discovery methods.