New Study Explores Aloe Vera as a Cost-Effective Scaffold for Cultivated Meat
A new study published in npj Science of Food presents an innovative approach to cultivated meat production, using Aloe vera as a natural scaffold to grow bovine fat tissue. This breakthrough could help make cultured fat production more scalable, cost-effective, and sustainable—especially for hybrid plant-based and cultivated meat products. While Aloe vera is best known for its use in skincare and food, researchers are now exploring its potential in cellular agriculture. The study highlights Aloe vera parenchymal cellulose (AVPC)—a byproduct of the cosmetics and beverage industries—as a promising, food-safe material for growing bovine mesenchymal stem cells (bMSCs). Thanks to its porous and water-absorbing structure, Aloe vera cellulose supports cell growth by retaining moisture, promoting cell attachment, and aiding in tissue development. Unlike synthetic or animal-derived …
