New method developed to make cultured meat thicker

A University of Tokyo team has made a breakthrough in creating thicker cultured meat using hollow fibers to deliver nutrients and oxygen. Their method produces 1cm-thick chicken meat with a texture similar to real meat and improved flavor. This advancement, published in an international journal, could pave the way for more realistic cultured meat, potentially addressing global food shortages and environmental concerns. The technology is currently showcased at the 2025 World Expo in Osaka.