A plant-based tender pork sandwich on a plate

© Tender Food

Company News

Tender Food and Tufts University to Explore Hybrid Meat Products Made with Cultivated Cells and Plant-Based Meat

Boston-based Tender Food, a food tech startup that creates steaks from plant proteins, announces that it has been awarded a grant of $999,986 by the US National Science Foundation (NSF) to explore over two years the potential of new hybrid meat products combining cultivated animal cells with plant-based meat. With the R&D funding, Tender Food will collaborate with the Kaplan Lab at Tufts University Center for Cellular Agriculture (TUCCA) to determine if cultivated cells enhance the flavor, aroma, and nutrition of the company’s plant-based meat. The goal is to develop nutritious, tasty meat alternatives that appeal to consumers. Tender Food will also explore the viability of bringing these novel hybrid products to the market. Dr. Luke MacQueen, co-founder and CSO of Tender Food commented, “We’re excited for this …

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