Meat is a complex mixture of muscle, fat and connective tisuues.

By choosing which cells are cultivated, producers can intentionally design the flavour, nutritional and texture profiles of cultivated meat products.

Cultivated muscle fibers provide the essential texture and protein, while cultiavted fat cells store the lipids that release rich, distinct aromas when cooked.

Cultivated meat gives us the ability to customise the nutritional profile of the meat itself, such as lowering saturated fats or enriching it with omega-3s.