Cellular agriculture research manages to culture pork fat tissue on rye protein scaffolds
National University of Singapore (NUS) food scientists have developed a simple and scalable method for culturing pork fat tissue using…
From cells to real meat
National University of Singapore (NUS) food scientists have developed a simple and scalable method for culturing pork fat tissue using…
In this review, we provide an updated understanding of the myogenesis process within mechanically dynamic three-dimensional microenvironments, discuss the effects…
The possibility of cultivating meat in laboratories should not serve as an excuse for inaction; instead of passively waiting for…
In this time of crisis, thousands of papers and guidelines have already been published about COVID-19. Most of these consider…
The research project entitled MOSTIME “Modern stimulation methods for the differentiation of adult stem cells into functional tissue for the…
This review summarizes the most recent scaffolding biomaterials used in the last five years for cell-cultured meat, detailing their respective…
This study aims to analyse the nutritional composition of ready-to-use meat alternatives and compare them with meat (products). Methods: Nutritional…
The aligned vascular bundles of the decellularised asparagus scaffold were selected to facilitate the attachment and alignment of murine myoblasts…
In this Science & Society paper, we outline challenges the industry is facing in obtaining robust cell lines for the…
Cellular agriculture products, like myoglobin, are increasingly used by the food industry to provide desirable sensory properties to plant-based meat…