20 March, 2025
A new study led by Dr. Sharon Schlesinger and Prof. Oded Shoseyov of the Robert H. Smith Faculty of Agriculture, Food and Environment, and conducted by students Dr. Gilad Gome and Benjamin Chak, shows how the aloe vera plant can be used as a natural scaffold for building fat tissues in the production of cultured meat.
The findings, published in NPJ Science of Food, demonstrate a method that combines sustainability with improved taste - a significant step toward a future of advanced protein alternatives.