Researchers have successfully produced cultivated fat tissue in a way that could help enable large-scale production of more flavorful cultured meat
Researchers at Tufts University have successfully bulk-produced fat tissue in the lab that has a similar texture and make-up to fat tissue naturally occurring in animals. The results, described in a study published today in eLife, could be applied to the production of cultured meat grown entirely from cells, giving it a more realistic texture and flavor.
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