How aloe vera may help make lab-grown meat more like the real thing

In a nutshell Scientists discovered that aloe vera’s inner tissue can support the growth of fat cells, offering a natural and food-safe structure for lab-grown meat production. By using Aloe vera scaffolds, researchers successfully grew fat tissue, which is crucial for enhancing the texture, mouthfeel, and potential taste of cultivated meat. This method repurposes a common agricultural byproduct, making it a cost-effective and environmentally friendly approach to advancing alternative proteins. ===================================================================================== JERUSALEM — While you’ve been slathering Aloe vera gel on sunburns, researchers in Israel have been using the plant’s leftover parts for something completely different: growing cow fat cells...