Scientists cultivate cell-based animal fat for accentuated texture and flavor in alt-meats
date:Apr 07, 2023
As food pioneers continue investigating the planet-conserving and health properties of new cell-based meat components, researchers at Tufts University in the US have managed to bulk-produce fat tissue that has a similar texture and make-up to fat tissue naturally occurring in animals.

Their findings are deemed a key step forward in a third epoch in human harvesting of food from hunting to domesticated animal farming to cellular agriculture.

Its the fat that contributes not only texture, but

05/29 00:46