Cultivated meat production is taking leaps in technology, making it a more viable option for the food industry. One such leap has been made at the Tufts University Center for Cellular Agriculture (TUCCA), led by David Kaplan, Stern Family Professor of Engineering, in which researchers have created beef muscle cells that produce their own growth factors, a step that can significantly cut costs of production.
Growth factors, whether used in laboratory experiments or for cultivated meat, bind to receptors on the cell surface and provide a signal for cells to grow and differentiate into mature…
