Spinach leaf skeleton serves as eco-friendly scaffold for lab-grown meat

Lab-grown meat is shaping as an increasingly viable alternative to that sourced through traditional agriculture, but there are still details to work through in terms of the best way to produce it. Scientists at Boston College have developed a new technology that is greener than most, using the veiny skeleton of spinal leaves to support the growth of bovine animal protein for the first time.

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Category: Science

Tags: Lab grown meat, Food technology, Boston College, New Atlas Audio