A Japanese research team has taken a big step forward in the race to produce lab-grown meat. Scientists at the University of Tokyo have developed nugget-sized lab-grown chicken that closely mimics traditional meat texture. The innovation uses artificial fibers that act like blood vessels to grow thicker, structured cuts of meat, rather than just minced or ground versions. Experts say this could lead to more realistic, nutritious, and tasty meat alternatives within the next decade.
A New Way to Grow Meat
The new method developed by Professor Shoji Takeuchi and his team involves growing chicken muscle tissue in a gel packed with over 1,000 fine hollow fibers. These fibers work like tiny artificial blood vessels. They carry oxygen and nutrients deep into the tissue, something that has been a major problem in growing thick lab meat before.
Without proper circulation, cells at the center of thick tissues die quickly. That’s why previous lab-grown meats have often been thin or processed, like ground meat or patties. With this new method, Takeuchi’s team managed to grow an 11-gram chunk of chicken, which is about the size of a small nugget.
“This system supports consistent growth in thicker tissue,” said Professor Takeuchi. The idea is to eventually grow pieces of meat that look, feel, and taste like regular cuts you’d find in a grocery store or restaurant.
Towards Real Meat-Like Texture and Taste
One of the most exciting parts of this new system is that it brings lab-grown meat closer to traditional cuts like chicken breast or thighs. The artificial fibers not only carry nutrients but also help shape the growing muscle tissue, giving it a texture more like real meat.
Right now, the fibers are removed by hand once the meat has grown. But the team is working on replacing them with edible cellulose fibers. These new fibers would stay in the meat, possibly improving texture, adding fiber to the diet, and even boosting nutrition.
“We could even add zinc or selenium to the fibers,” said one researcher, noting the possibility of making lab-grown meat more nutritious than traditional options.
Flavor-Enhancing Possibilities
The technology could even allow for the infusion of sauces and flavors directly into the meat while it grows.
“Imagine infusing masala sauce for a chicken tikka nugget,” joked Professor Derek Stewart, a food technology expert. This opens up creative ways to develop ready-to-eat or custom-flavored meat products that don’t need marinating or seasoning afterward.
Could Artificial Blood Be Next?
To make even thicker and larger cuts of meat, the researchers plan to explore the use of artificial blood. This would allow more oxygen to reach deeper into the tissue, supporting bigger pieces of lab-grown meat. Takeuchi believes this step is key to making full-sized chicken breasts or even steaks grown entirely in a lab.
Market Potential and Challenges
As with any new tech, there are some challenges. The process is currently expensive, mainly due to the cost of the fibers and the special gels used to grow the meat. The setup also requires lab-grade equipment and controlled environments.
But Professor Takeuchi is hopeful. “With scale, we believe the cost will drop significantly,” he said. He expects that commercially available products could hit the market in five to ten years. That timeline depends on funding, demand, and improvements in food-grade systems for mass production.
Why This Matters
Lab-grown meat is seen as a way to reduce the environmental and ethical impact of traditional farming. Raising animals for food takes up land, water, and energy, and also produces greenhouse gases. Lab-grown meat could help cut emissions and free up land for other uses.
According to the World Resources Institute, global demand for meat is expected to rise by more than 70% by 2050. Meeting that demand without harming the planet will require new ways of producing food. Lab-grown meat could be one of the answers.
Other Countries Making Strides
While Japan is making headlines with this new chicken nugget, other countries are also working on lab-grown meat. In 2020, Singapore became the first country to approve lab-grown chicken for sale in restaurants. In the United States, the FDA has cleared lab-grown chicken from two companies: GOOD Meat and UPSIDE Foods.
These early approvals show that the world is getting ready for a major shift in how meat is made and consumed. As more countries approve these products and costs fall, lab-grown meat may soon become a regular item on store shelves.
The breakthrough by Professor Takeuchi and his team at the University of Tokyo could change the future of food. With its blood vessel-like fibers, their method allows for the growth of thicker, structured meat cuts, making lab-grown chicken look and feel more like the real thing. If successful at scale, this method could offer a healthier, ethical, and sustainable way to enjoy meat.