Researchers make cultured meat more flavourful

Karen Pham

Karen Pham


A group of researchers at Tufts University has recreated the flavour of meat using lab-grown fat.

To create cultured fat, the researchers first grew fat cells in a flat and two-dimensional layer. Then, they harvested those cells and aggregated them into a three-dimensional mass scale in the lab.

The team also discovered that mixing a variety of lipids with the grown fat cells will make the finished product match the real-life texture of specific meats.

David Kapla, the senior author of the research, said the method of aggregating cultured fat cells with binding agents can be translated to large-scale production of cultured fat tissue in bioreactors, until now a key obstacle in the development of cultured meat.

The cultured meat market is expected to expand rapidly between now and 2030. Researchers at Tufts University have proved that the taste and texture of cultured meat can be perfected and represent the future of food.

Karen Pham

Karen Pham

Karen Pham is a marketing and branding enthusiast with a major in legal English. Based in Ho Chi Minh City, she is a contributor to Viable.Earth.


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