Scientists have successfully proposed lab-grown adipose tissue on a substantial scale, paving the way for the possibility of large-scale production of cultured meat. Scientists have successfully mass-produced lab-grown fat tissue mirroring the texture and composition of naturally derived animal f
Researchers have created lab-grown fat tissue that closely mirrors the texture and make-up of natural animal fat which could enhance the flavor and texture of cultured meat. The technique involves growing fat cells in a 2D layer, then aggregating them into a 3D mass using food-grade binders, overcoming previous challenges of cultivating fat tissue in bulk and potentially enabling mass production of more realistic lab-grown meat.
Cultivated meat has been making waves in the news lately, with reports from startup companies around the world developing cell-grown chicken, beef, pork, and fish – mostly in early stages of development, not ready for large-scale production and with a couple of exceptions, not yet approved for commercial sale. Most of those products in development are in the form of an unstructured mixture of cells – like chicken nuggets rather than a slice of chicken breast.
To get around this limitation, the researchers grew fat cells from mice and pigs first in a flat, two-dimensional layer, then harvested those cells and aggregated them into a three-dimensional mass with a binder such as an alginate and mTG, which are both already used in some foods. First, they explored the texture, by compressing the fat tissue and seeing how much pressure it could withstand compared to natural animal fat. They found that cell-grown fat bound with sodium alginate was able to withstand a similar amount of pressure to fat from livestock and poultry, but the cell-grown fat that was bound with mTG behaved more like rendered fat – similar to lard or tallow.
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