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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 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. #ScienceDailynews #InnovativeResearch #NextGenScience #ExploringFrontiers

January 30th 2024

January 30th 2024

sciencedaily.com

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