News and analysis for the global poultry industry.
Industry News & Trends / New Technologies
on February 16, 2021

Nanofiber scaffolding gives structure to cultured meat

Without it, the meat alternative would have a jelly-like consistency that is unappealing to consumers.

The science behind cultured meat production is advancing every day, resulting in a product that closely resembles the taste, texture and appearance of chicken, beef, pork and other meats.

Advocates of cultured meat say that the process is more efficient, flexible and consistent than traditional agriculture and there is a …

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