Researchers at Harvard University have developed a structure made of gelatine to help grow cow and rabbit meat with particular nutritional profiles. The new material is similar in composition to the gelatin found in animal feed but has been engineered so that it can be used as an alternative source for meat. The team said work needed to be done to scale up production to meet anticipated demand.
Researchers at Harvard University have developed a structure made of gelatine to help grow cow and rabbit meat with particular nutritional profiles. The team said using gelatine allowed them to copy the way natural collagen added texture to cooked meat, with the end result feeling somewhere between a hamburger and fillet steak. The team said work needed to be done to scale up production to meet anticipated demand.