Without a “circulatory system,” lab-grown tissues often can’t grow thicker than 1 millimeter, which isn’t nearly enough for a juicy chicken breast. To solve this ... products today and moves toward ...

A study published in Trends in Biotechnology looks at lab grown chicken chunks ... key goals for cultivated meat is replicating the texture and structure of whole-cut products, such as chicken breast ...

Lab-grown chicken nuggets are now closer to reality due to blood vessel-mimicking microfibers. Researchers at the University ...

Scientists grew lab chicken using hollow fibers to feed cells better. This helped form thicker, tastier meat with real ...

Forget the farm – imagine biting into a juicy piece of chicken grown in a lab. Lab-grown chicken nuggets ... of recreating the structure and texture found in whole cuts of conventionally raised ...

A bioreactor that mimics a circulatory system can deliver nutrients and oxygen to artificial tissue, enabling the production ...

A thick, bite-sized piece of chicken fillet has been grown in a lab using tiny tubes to mimic the capillaries found in real muscle. Researchers say this gives the product a chewier texture.

Nine days later – after the hollow fibres had been removed - a 2cm piece of lab-grown chicken was the result. Stress tests revealed it had a similar texture to normal chicken meat. While ...

Scientists have grown a nugget-sized piece of chicken using a new method that can deliver nutrients and oxygen to artificial ...

A bioreactor that mimics a circulatory system can deliver nutrients and oxygen to artificial tissue, enabling the production of over 10 grams of chicken ... replicating the texture and taste ...