Red Mosquito

The new meat-making process, developed with research partners at the Technion Israel Institute of Technology, prints living cells that are incubated on a plant-based matrix to grow, differentiate and interact to achieve the texture and qualities of a real steak. It has a system similar to an animal’s vascular system, which allows cells to mature and nutrients to move across thicker tissue, resulting in a steak with a similar shape and structure to traditional cow tissue before and during cooking.

“It’s not just proteins, it’s a complex, emotional product,” says Aleph chief executive Didier Toubia. He says the product mirrors the sensory quality, texture, flavor and fatty marbling of a traditionally produced rib-eye.

tragabigzanda wrote:I mean, if true, this is a game changer

The new meat-making process, developed with research partners at the Technion Israel Institute of Technology, prints living cells that are incubated on a plant-based matrix to grow, differentiate and interact to achieve the texture and qualities of a real steak. It has a system similar to an animal’s vascular system, which allows cells to mature and nutrients to move across thicker tissue, resulting in a steak with a similar shape and structure to traditional cow tissue before and during cooking.

“It’s not just proteins, it’s a complex, emotional product,” says Aleph chief executive Didier Toubia. He says the product mirrors the sensory quality, texture, flavor and fatty marbling of a traditionally produced rib-eye.

lennytheweedwhacker wrote:love me some emotional meat