Scientists crack ‘marbled’ lab-grown meat


Canadian researchers have developed a revolutionary new method for producing lab-grown meat that contains a marbling effect much like real meat, promising more natural flavour and texture than other alternatives to traditional meat from animals.

The research, which was carried out at the School of Biomedical Engineering at McMaster University in Ontario and published by Cells Tissues Organs, involves stacking very thin layers of muscle and fat cells grown in a laboratory to form “slabs of meat”.

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Chandos Elletson
Chandos is the publisher and co-founder of PURE NPD. A former food writer for The Times, Chandos was also one of the three founders of Restaurant magazine and instrumental in the creation of The World’s 50 Best Restaurants. Chandos is also a winner of the Glenfiddich Food Writer of the Year award.

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