23 Oct 2019 --- Lab-grown or cultured meat could revolutionize food production, providing a greener, more sustainable, more ethical alternative to large-scale meat production. However, getting lab-grown meat from the petri dish to the dinner plate requires solving several major problems, including how to make large amounts of it and how to make it feel and taste like real meat. Using edible gelatin scaffolds, researchers at the Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) have grown rabbit and cow muscle cells that mimic the texture and consistency of meat, providing further evidence that realistic meat products may eventually be mass-produced without the need to raise and slaughter animals.
