Cultivated

Fat uptake & biosynthesis in cultivated meat cells

Determining which lipids muscle and fat cells are capable of producing and absorbing directly from cell culture media.

Production platform
  • Cultivated
Solution category
  • Research
Value chain segment
  • R&D
Technology sector
  • Cell culture media
  • Cell line development
Relevant actor
  • Academics

Description

While fat is widely acknowledged as a key contributor to the flavor of meat, it may not be straightforward to recapitulate meat’s fat profile in culture. In animals, many lipids are absorbed from the diet rather than synthesized, and lipid synthesis often occurs in other organs such as the liver for subsequent transport to fat tissue. Research is required to determine which lipids muscle and fat cells are actually capable of producing—and from which precursors—with high efficiency, and which lipids they are able to absorb directly from the cell culture media. This will be especially valuable for desirable fats like EPA and DHA in cultivated seafood.

GFI resources

Cultivated grilled chicken on a bed of mushroom pasta and herbs viewed from above

Cultivated meat

This is your guide to cultivated meat. Explore our tools, resources, and expert analysis of the cultivated meat industry.

This professor is figuring out how to produce, scale, and combine muscle and fat for cell-based meat

Dr. Petra Hanga is working to optimize cell-based meat production by creating a robust and reliable scale-up process for fat and muscle cells.

Lab partners looking in microscope

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Golden oil droplets, representing fat encapsulation for plant-based meat

Fat encapsulation

Learn about Dr. Ricardo San Martin’s research incorporating oleogels into plant-based meat at University of California, Berkeley.

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Formulating media with macromolecular crowding

Learn about Dr. Connon and Dr. Gouveia’s work at Newcastle University, UK to formulate growth media for cultivated meat with macromolecular crowding.

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Learn about Dr. David Block’s work to perfect growth media for cultivated chicken at University of California, Davis.

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