Researchers at Steakholder Foods and the National University of Singapore have developed a plant-based bio-ink from food waste that fully absorbs into meat products. They say this will drive down the cost of creating new lab-made foods. The bio-ink will be used to print into meat cuts with pinpoint precision based on a digital design, then incubated to allow component stem cells to differentiate into muscles, fat, and fibers. Steakholder will use the technology to develop an artificial bio-printed eel in collaboration with Umami Meats in Singapore.
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