Japanese researchers have grown chicken “nuggets” for the first time using a structure that imitates a circulatory system. They produced a piece of chicken meat weighing 11 grams and up to 2 centimeters long, a shape that is familiar to consumers.
For cell growth, hollow fibers were used to deliver oxygen and nutrients. Although these fibers need to be removed manually, the plan is to introduce edible analogues in the future to improve texture. Previously, due to the lack of such a system, cultured meat had been limited to either a thin layer or ground form.
So far, production remains very expensive, but it is expected to become cheaper over time and more widely accessible. Cultured meat can offer serious advantages: it could reduce water and land use and also decrease greenhouse-gas emissions. With animal agriculture accounting for up to 20% of global greenhouse-gas emissions and up to 30% of drinking-water use today, the potential to reshape the global food system is significant.
What do you think about the idea of “boneless nuggets”?
