New Study Explores Aloe Vera as a Cost-Effective Scaffold for Cultivated Meat
A new study published in npj Science of Food presents an innovative approach to cultivated meat production, using Aloe vera as a natural scaffold to grow bovine fat tissue. This breakthrough could help make cultured fat production more scalable, cost-effective, and sustainable—especially for hybrid plant-based and cultivated meat products. While Aloe vera is best known for its use in skincare and food, researchers are now exploring its potential in cellular …
New Paper Proposes “Cell-Cultured” as Universal Term for Labeling Cultivated Meat
A new paper on the names and labels for cultivated products in the US published in npj Science of Food suggests that the potential universal term for these products is “cell-cultured.” The study conducted an online experiment that tested various terms, “cultured, “cultivated,” “cell-cultured,” “cell-cultivated,” and “cell-based” on product packaging to assess consumer and regulatory response in the USA. The experiment involved 4,385 participants viewing the terms displayed on packages of …