A new study published in npj Science of Food reveals a breakthrough in cultured meat production, using Aloe vera as a natural, scalable, and cost-effective scaffold. This research was led by Dr. Gilad Gome, under the guidance of Dr. Sharon Schlesinger and Prof. Oded Shoseyov, from the Robert H. Smith Faculty of Agriculture, Food, and Environment at the Hebrew University of Jerusalem.
Cultured meat’s new secret ingredient: Aloe vera
