From cells to real meat
This study introduces a self-healing hydrogel scaffolding technology for engineering marbled cultured meat, addressing challenges in replicating natural intramuscular fat…
Researchers from the Institute of Industrial Science, The University of Tokyo, have made strides in enhancing the flavor of cultured…
This study examines how a carbon tax could influence the cultivated protein industry’s development in Norway using agent-based modeling. Cultivated…
Scientists at the University of Edinburgh’s Roslin Institute have developed a stable pig fat cell line called “FaTTy,” derived from…
Scientists at the University of Edinburgh’s Roslin Institute developed a groundbreaking pig fat cell line called FaTTy, enabling scalable cultivated…
This study compares cultured meat safety to conventional chicken using metabolomics, analyzing conventional chicken, muscle satellite cells, and myotube-formed cells.…
This study reevaluated porcine MuSC sorting strategies, introducing a novel marker combination—CD31, CD45, JAM1, ITGA5, and ITGA7—to classify muscle mononuclear…
This study aims to define the steps required to foster growth in Finland’s cellular agriculture sector. It analyzes the current…
This study introduces a scalable bioreactor using uniformly arranged hollow fiber arrays (HFAs) to produce centimeter-scale engineered tissues, addressing nutrient…
Cultivated seafood offers a groundbreaking solution for individuals with severe fish allergies, as revealed by a study from James Cook…