Recently a patent application by Meatable about co-culturing musle and fat has been published. The innovation by Meatable explores how muscle and fat cells can be cultured together — faster and more efficiently — opening new doors for realistic cultivated meat production.
The patent describes a method for co-culturing muscle and fat cells (or their stem cell precursors) in the same culture medium, at high densities, and optionally in hollow fiber reactors — a scalable system where cells grow in tube-like fibers. Remarkably, both cell types can be induced to mature using the same molecule, streamlining the process significantly (WO2024252001A1).
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Cultivated meat has long struggled to reproduce the mix of textures and flavors in real meat, especially the integration of fat. This method allows the two key tissues — muscle and fat — to grow simultaneously and efficiently. That means fewer steps, less cost, and a much more lifelike end product.
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Meatable, based in the Netherlands, is pioneering scalable cultured pork using pluripotent stem cells. This patent fits beautifully into their broader strategy of building fast, reproducible, and animal-free meat production systems that meet future demand without compromising on taste or ethics.
Bron: Lab Grown Technologies