Team develops a non-allergenic wheat protein for growing better cultivated meat

As the world’s population increases, cultivated or lab-grown meat—animal muscle and fat cells grown in laboratory conditions—has emerged as a potential way to satisfy future protein needs. And edible, inexpensive plant proteins could be used to grow these cell cultures. Now, researchers in ACS Biomaterials Science & Engineering report that the non-allergenic wheat protein glutenin successfully grew striated muscle layers and flat fat layers, which could be combined to produce meat-like textures.

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