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The Cultivated Technologies Platform integrates cutting-edge research in fat metabolism, stem cells, and tissue engineering to accelerate the development of cultivated ingredient solutions for food and consumer care. 

Fat Metabolism & Stem Cells

Alternative protein products, like plant-based meat, still struggle to replicate the flavor and texture of animal fat—a key component of traditional meals. Cultivated fat offers a sustainable, clean, and nutritious solution, free from pathogens, antibiotics, and contaminants like microplastics and mercury. Using cellular agriculture, we develop cultivated fish adipocytes as novel ingredients for alternative meats, functional foods, nutritional supplements, and cosmeceuticals. Our adipogenic stem cell lines, derived from edible fish species, are optimized for rapid growth (~14-hour doubling time) and >99% differentiation efficiency.

Key Innovations:

• Scalable cultivation of fish adipocytes with bioreactors for food and nutraceutical applications.
• Enrichment of omega-3 fatty acids for enhanced nutrition.
• Non-lethal tissue extraction for sustainable production.

Cultivated fish fat enhances the taste, texture, and nutrition of alternative proteins, making them more sustainable and closer to conventional meat.

Food Applied Tissue Engineering

The Food Applied Tissue Engineering (FATE) team applies tissue engineering to tackle challenges in sustainable protein production. We focus on developing scaffolds for cultivated meat, enabling muscle and fat cells to grow into structured tissues that replicate the texture, flavor, and mouthfeel of traditional meat—enhancing consumer acceptance of hybrid cultivated meat products.

Key Innovations:

• Scaffold fabrication for cultivated muscle and fat tissue.
• Cell-adhesive factors derived from edible fungi to improve cell attachment.
• Scalable scaffold production and cost-reduction strategies for cultivated meat.
• Reduced growth factor dependence to lower production costs.

By integrating biomaterials, cellular agriculture, and tissue engineering, we aim to enhance the affordability and scalability of cultivated meat, driving the future of sustainable protein.

Core capabilities

• Novel fish fat cell lines with superior growth and differentiation characteristics
• Development of food grade culture media compositions for cultivated fish adipocytes
• 3D scalable protocols of cultivated fish adipocytes
• Scale-up production of cultivated fish adipocytes using different bioreactor systems
• Molecular, cellular and metabolic analysis and knowledge of fish adipocytes
• Application of cultivated fish adipocytes to complement alternative protein products
• Nutraceutical applications of cultivated fish adipocytes
• Design of equipment and expertise in fiber and scaffold processes
• Process of fiber formation by interfacial polyelectrolyte complexation
• Isolation and application of fungus-derived cell adhesive factors.
• Tissue engineering of muscle and fat constructs
• Prototyping of hybrid cultivated meat products