which anchored to the gelatin and grow in long, thin structures, similar to real meat. The researchers used mechanical testing to compare the texture of their lab-grown meat to real rabbit ...

Nugget-sized chunks of chicken with the texture of real meat have been grown in a lab for the first time. Japanese scientists created the meat alternative with the help of state-of-the-art robot ...

The technology is part of a long-running effort to ... not quite] like you would get with real cheese, but definitely better,” he said. One way to get the texture even closer is to combine ...

So, now they’ve optimized the recipe and printing parameters, improving the plant-based product’s texture so that it’s more like real calamari when battered and deep-fried — the way most calamari is ...