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…
The important role of cellular mechanical microenvironment in engineering structured cultivated meat: recent advances
In this review, we provide an updated understanding of the myogenesis process within mechanically dynamic three-dimensional microenvironments, discuss the effects…
What’s the beef with cultivated meat?
The possibility of cultivating meat in laboratories should not serve as an excuse for inaction; instead of passively waiting for…
Preventing the next pandemic – Zoonotic diseases and how to break the chain of transmission
In this time of crisis, thousands of papers and guidelines have already been published about COVID-19. Most of these consider…
Rostock University Explores Use of Stem Cells for Meat Cultivation with Help from Innocent Meat
The research project entitled MOSTIME “Modern stimulation methods for the differentiation of adult stem cells into functional tissue for the…
Recent advances in scaffolding biomaterials for cultivated meat
This review summarizes the most recent scaffolding biomaterials used in the last five years for cell-cultured meat, detailing their respective…
Analysis of the Nutritional Composition of Ready-to-Use Meat Alternatives in Belgium
This study aims to analyse the nutritional composition of ready-to-use meat alternatives and compare them with meat (products). Methods: Nutritional…
Decellularised plant scaffolds facilitate porcine skeletal muscle tissue engineering for cultivated meat biomanufacturing
The aligned vascular bundles of the decellularised asparagus scaffold were selected to facilitate the attachment and alignment of murine myoblasts…
Cultivated meat: research opportunities to advance cell line development
In this Science & Society paper, we outline challenges the industry is facing in obtaining robust cell lines for the…
Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants
Cellular agriculture products, like myoglobin, are increasingly used by the food industry to provide desirable sensory properties to plant-based meat…