Scientists create lab-grown chunks of chicken in 'breakthrough' that could pave way for larger cuts of meat
In the quest to cultivate meat without the climate impact of farmed animals, scientists have so far only been able to grow tiny chunks of animal cells that have been used to recreate minced meat products like pork meatballs.
But a Japanese team has pioneered a new method to grow larger pieces of chicken in a lab, which they say recreates the texture and structure of a piece of meat that has so far proved so elusive.
Independent experts have hailed it a "breakthrough" and a "meaningful technical achievement".
The researchers involved believe it paves the way for whole cuts of chicken, beef, and fish to be grown in the lab.
"Cultured meat offers a sustainable, ethical alternative to conventional meat," said Shoji Takeuchi from Tokyo University, senior author of the paper published this week in peer-reviewed journal Trends in Biotechnology.
"However, replicating the texture and taste of whole-cut meat remains difficult. Our technology enables the production of structured meat with improved texture and flavour."
Their method used fine hollow fibres that mimic blood vessels to deliver oxygen and nutrients to living chicken muscle cells, growing them into lumps of meat up to 2cm long and 1cm thick, weighing 10 grams.
"These fibres are already commonly used in household water filters and dialysis machines for patients with kidney disease.
"It's exciting to discover that these tiny fibres can also effectively help create artificial tissues and, possibly, whole organs in the future."
1:55
Overcoming the 'ick factor'
Prof Derek Stewart from The James Hutton Institute, told Sky News: "I'd class this as a technical breakthrough".
Dr Rodrigo Amaro-Ledesma from Imperial College London called it a "meaningful technical achievement that they have produced a cultivated chicken meat several centimetres thick".
This, combined with other work on fine-tuning flavours and reducing costs, puts us "comfortably on track towards an exciting and appealing new range of products", he said.
But in order for cultivated meat products to "hit the supermarket shelves in a big way, they need to also be a hit with consumers".
The industry prefers the term "alternative protein" to "lab-grown meat" because it is worried the former gives people the "ick".
One survey by the Food Standards Agency found a third of UK consumers would be willing to try lab-grown meat.
Although the science has advanced rapidly in recent years, no products have yet been authorised for humans to eat, though they have for pets.
But the government wants to change that, last year announcing £15m of funding, topping up £23m from other sources, to try to get them onto our plates in the next two years.
That includes speeding up the approvals process so that it can keep up with the evolving science, and lowering currently high input costs.
Dr Amaro-Ledesma added: "Cultivated meat is a promising alternative to conventional meat because it offers the potential to reduce environmental impacts (e.g. greenhouse gas emissions, land and water use), eliminate the need for animal slaughter, and improve food safety by avoiding the use of antibiotics and reducing the risk of zoonotic diseases, amongst other advantages."
Lydia Collas, head of natural environment at Green Alliance, said: "We keep seeing exciting breakthroughs towards more sustainable sources of protein, and with decisive action this can be a real opportunity for the UK.
"We already have a lead, thanks to our world-leading biotech industry and high food quality and safety standards.
"The government's forthcoming industrial strategy must include measures to grow the UK industry, which, according to our research, could add £6.8bn to the UK economy every year and create 25,000 new jobs by 2035."
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The National
14 hours ago
- The National
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Fashion United
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- Fashion United
When fashion meets protein fibres: 'Biotechnology can be a powerful force for good'
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It is a textile-modeling technique for creating three-dimensional textures, bringing new depth to garments by precisely controlling the supercontraction or shape transformation properties of Brewed Protein materials, specially designed for Yuima Nakazato, through digital fabrication. Yuima Nakazato AW 2024–2025 couture collection "Unveil" at Haute Couture Week in Paris featuring Brewed Protein materials. Credits: Yuima Nakazato His vision extends beyond biosmocking. He continually pushes the boundaries of what is possible, taking on the challenges of using new materials and working with us to communicate and spread these innovations to a wide audience. His work in haute couture, a realm where creativity and authority reign supreme, consistently reveals new possibilities and inspires us to rethink our own limitations. What were some of the challenges in making sure the material performed in the haute couture field? In this particular collaboration with Iris van Herpen, the focus was not primarily on material performance. Instead, the goal was to explore how Brewed Protein materials could support the creation of forms that are both structurally refined and fluid in motion, balancing technical precision with a poetic, almost ethereal aesthetic. The resulting gown seamlessly blends structure and fluidity, merging technical precision with artistic expression. It represents not just a singular runway moment, but a vision of what is possible at the intersection of material innovation and design. Iris van Herpen's bridal design for AW25. Credits: BTS: Delphine Chevalier / Looks: Molly SJ Lowe We believe in the expressive power of materials, their ability to tell stories, evoke emotion, and transform how we relate to the natural world. This first collaboration with Iris van Herpen beautifully brought our shared values to life in a truly remarkable way. 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Credits: Yuima Nakazato Looking ahead, we are continuing to grow our global collaborations across the US, Europe, China, India, Japan, and beyond — not only with leading brands but also with mills and manufacturers who are developing product collections to accelerate the wide adoption of Brewed Protein fibre. At what upcoming tradeshows can we find Spiber? We are excited to be participating in the following upcoming tradeshow and event in Europe, and we look forward to connecting with fellow innovators and industry leaders: Première Vision in Paris from 16th to 18th September and Biofabricate in London on 16th and 17th September 2025. What does the future hold for Spiber? As a pioneer in man-made protein fibre, which is ISO 2076 certified, our Brewed Protein fibre is the only man-made protein fibre to be successfully industrialised, positioning the company as a global leader in biomaterials for fashion and beyond. Our work is driven by a belief that biotechnology can be a powerful force for good, helping to reshape global industries, reduce environmental impacts and create a more sustainable and inclusive future. We are constantly exploring new and diverse applications for our materials, aiming to support a circular economy and contribute to systems that are not only sustainable but regenerative. As protein-based materials become increasingly vital to addressing challenges in areas like fashion, food and beyond, the need for scalable, ethical and efficient production methods will grow significantly. We hope to continue collaborating with forward-thinking partners who share our mission of transforming how materials are made and used, for the benefit of both people and the planet. How are Brewed Protein fibres made? This illustration explains it. Credits: Spiber The interview was conducted in written format.
Time Out
5 days ago
- Time Out
The cute cat astronauts in Ginza Six are leaving after September 7
News The Big Cat Bang exhibition wraps up with a new sculpture, a pop-up store, an autograph session and a few last surprises Since opening in 2017, Ginza Six has consistently showcased large-scale art installations in its lofty atrium. The current exhibition by contemporary Japanese artist Kenji Yanobe might just be the shopping centre's cutest yet. The Big Cat Bang features a host of astronaut cats scattered throughout the premises. But the pièce de résistance is the showstopping centrepiece suspended from the atrium ceiling, built around a rocket in homage to Taro Okamoto 's 'Tower of the Sun', the iconic symbol of the 1970 Osaka Expo. On display since April 2024, the exhibition is now in its final leg, set to end on September 7 (with the atrium piece on view until September 6). So if you haven't seen it yet, now is the time, as Ginza Six has planned a few special events for its last hurrah. At Ginza Six's main entrance on Chuo Street, you'll find a new sculpture titled ' Ship's Cat Cosmo Red '. This astronaut cat strikes a pose as if it's about to launch into space. If you want to own an astronaut cat yourself – and really, who wouldn't – make sure to visit the Big Cat Bang: The Final pop-up shop on the fourth floor between September 3 and 7. You can pick up a 'Ship's Cat (Muse)' mascot figure for ¥49,500. For something more affordable, opt for the blind capsule toys (¥500), which feature three figurines: two versions of Ship's Cat and Giant Torayan, the robot sculpture by the same artist on permanent display at the Nakanoshima Museum of Art in Osaka. Kenji Yanobe will also be present for an autograph session on Saturday, September 6, at the pop-up. The icing on the cake, however, comes after the exhibition ends: a lottery will be held to give away an actual piece from the 'Ship's Cat (Flying)' installation in the atrium. Details are still to come, but it's likely this giveaway will be limited to Japan residents, or maybe even those living in Tokyo. The astronaut cats, officially known as Ship's Cat, were created by Osaka-born Kenji Yanobe in 2017. He envisioned them as mythical creatures that protect travellers on their journeys. Yanobe's work often carries a strong social message, but with a dose of whimsical humour. The Big Cat Bang exhibition at Ginza Six marks his first major work in this evolving Ship's Cat series. For more information, check Ginza Six's website.
