Laboratory enjoyment: Japanese researchers breed environmentally friendly nuggets!

Laboratory enjoyment: Japanese researchers breed environmentally friendly nuggets!

Japanese researchers at the University of Tokyo have made significant progress in food technology by breeding “chicken nuggets” in the laboratory. This new type of meat not only offers the taste and consistency of real meat, but could also be a more environmentally friendly alternative to conventional meat production. These results were published on April 16, 2025.

The researchers collected chicken fibroblast cells that form the connective tissue of the chicken. These cells were then cultivated in a special device that simulated a circulatory system and enabled the cells to maintain nutrients and oxygen over thin hollow fibers. After only nine days of treatment, the scientists were able to produce a piece of about two centimeters of the "chicken" bred in the laboratory, which had the desired properties that are similar to the natural product.

environmentally friendly alternatives

According to the researchers, the laboratory meat could be a more sustainable solution for the global challenges in the food industry. The keeping of animals for meat production puts a significant impact on the environment through methane emissions, land consumption and water consumption. In contrast, the production of laboratory meat could reduce the ecological footprint of food production and at the same time breastfeed the need for animal products.

The development of such innovative products could not only revolutionize food production, but also lead to a reduction in meat consumption from traditional sources. Experts emphasize that the acceptance of laboratory meat in society is crucial in order to be able to implement the positive environmental impact. The challenges are diverse and range from ethical considerations to legal regulations.

Despite the promising progress, the long -term effects of such innovations on eating habits and the environment are still unknown. The adaptability of the industry to this change and the reaction of consumers could be crucial for the success of laboratory meat products. The OE24 reports that the goal is to develop a more environmentally friendly and sustainable method for meat production that could influence consumption in the future.