Published: February 11, 2021
Key Takeaway: Fat production is an important and often neglected part of cellular agriculture, and further research is needed to advance the field.
Fish, K. D., Rubio, N. R., Stout, A. J., Yuen, J. S. K., & Kaplan, D. L. (2020). Prospects and challenges for cell-cultured fat as a novel food ingredient. Trends in Food Science & Technology, 98, 53–67. https://doi.org/https://doi.org/10.1016/j.tifs.2020.02.005