Who: John S.K. Yuen, Andrew J. Stout, N. Stephanie Kawecki, Sophia Letcher, Sophia K. Theodossiou, Julian Cohen, Brigid M. Barrick, Michael K. Saad, Natalie R. Rubio, Jaymie A. Pietropinto, Hailey DiCindio, Sabrina W. Zhang, Amy C. Rowat, David L. Kaplan
Published: December 18, 2021
Key Takeaway: Creating fat from cultured adipocytes (fat precursor cells) is necessary to improve the taste, texture, and overall experience of cultured meat. More research is needed to understand how it can be incorporated into the production process.
Yuen Jr, J. S. K., Stout, A. J., Kawecki, N. S., Letcher, S. M., Theodossiou, S. K., Cohen, J. M., Barrick, B. M., Saad, M. K., Rubio, N. R., Pietropinto, J. A., DiCindio, H., Zhang, S. W., Rowat, A. C., & Kaplan, D. L. (2022). Perspectives on scaling production of adipose tissue for food applications. Biomaterials, 280, 121273. https://doi.org/https://doi.org/10.1016/j.biomaterials.2021.121273