Scientists in South Korea have developed a breakthrough approach to lab-grown meat.
They say that they found a way to create flavor compounds to boost its “meaty” taste and other savory flavors. The gelatin-based chemical reactions mimic flavors such as when amino acids and sugar combine with heat.
This can allow the product to taste like a specific cut, such as a ribeye instead of just charred beef.
Researchers are now working on developing smells for cultivated products.
