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Scientists cultivate cell-based animal fat for accentuated texture and flavor in alt-meats
date:Apr 07, 2023
cells with few other structural components, we thought that aggregating the cells after growth would be sufficient to reproduce the taste, nutrition and texture profile of natural animal fat, comments John Yuen Jr., a graduate student working at the Tufts University Center for Cellular Agriculture (TUCCA).

This can work when creating the tissue solely for food, since theres no requirement to keep the cells alive once we gather the fat in bulk.

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05/20 13:57