Meat & Seafood

Harvard researchers have used edible gelatine scaffolds to mimic the texture and consistency of real meat

Gelatine ‘scaffolds’ breakthrough for lab-grown meat

By Noli Dinkovski

Lab-grown meat has moved a step closer to becoming commercially viable after US researchers successfully grew rabbit and cow muscle cells on edible gelatine ‘scaffolds’ to mimic the texture and consistency of natural meat.

Spotlight

Follow us

Expertise Hub

Products

View more

Webinars

Featured Suppliers

All suppliers