Tokyo team makes thicker cultured meat

University of Tokyo researchers have developed a new method to produce cultured meat up to 1 centimeter thick, a significant advancement in the field. This breakthrough addresses a key limitation of previous methods. The innovative technique uses hollow fibers to deliver nutrients and oxygen to the cultured meat cells, preventing cell death and enabling thicker growth. The resulting meat, weighing about 11 grams, also has a texture and flavor closer to traditional meat. This advancement, published in a biotechnology journal, could help address food shortages and reduce environmental impact. The technology is currently on display at the 2025 World Exposition in Osaka.