"Non-Allergenic Wheat Protein Boosts Cultivated Meat Growth"
Researchers have developed a non-allergenic wheat protein, glutenin, as a base for growing cultivated meat. By creating ridged films from glutenin, they successfully grew striated muscle layers and flat fat layers, mimicking the texture and composition of traditional meat products. This approach could lead to the production of more realistic cultivated meat alternatives using edible, inexpensive plant proteins as scaffolds for cell cultures.