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China’s Cultivated Meatballs Ready for Mass Production

Researchers from Tsinghua University and Nanjing Agricultural University have developed a micro-carrier scaffolding that has increased cell expansion 20-fold in seven days. This result is double that of previous experiments and was published last month in Biomaterials. The cultivated meatballs contained more protein and less fat than their conventional counterpart. Earlier this year, the Chinese Ministry of Agriculture and Rural Affairs included cultivated meat in its Five Year Plan after a study found that 90% of Chinese consumers would eat cultivated meat.


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