LAB-grown chicken nuggets may soon be dished up after a scientific breakthrough.
Researchers made a 10g piece of poultry from a handful of chicken cells with state-of-the-art tech.
Realistic meat is hard to grow without blood vessels, so they were replicated using artificial fibres.
A bioreactor machine then pumped nutrients and oxygen around the cells.
The result was slightly smaller than a 15-20g standard chicken nugget, but apparently with a similar taste and texture.
Previous attempts have mostly been mince — combining small pieces.
Study author Prof Shoji Takeuchi, of Tokyo University, said: “Our technology enables the production of structured meat with improved texture and flavour. This could accelerate its commercial viability.”
He did not eat the chicken due to safety protocols but chemical testing indicated “a mild, savoury flavour and chewiness comparable to real chicken meat”.
The UK Food Standards Agency says lab meat may be available next year.
Dr Rodrigo Ledesma-Amaro, of Imperial College London, said: “We’re comfortably on track towards an exciting and appealing new range of products.”
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