{"id":186298,"date":"2026-01-16T13:42:01","date_gmt":"2026-01-16T12:42:01","guid":{"rendered":"https:\/\/www.ainia.com\/?p=186298"},"modified":"2026-01-16T13:59:14","modified_gmt":"2026-01-16T12:59:14","slug":"technological-advances-towards-safe-and-scalable-cultivated-meat","status":"publish","type":"post","link":"https:\/\/www.ainia.com\/en\/ainia-news\/technological-advances-towards-safe-and-scalable-cultivated-meat\/","title":{"rendered":"Technological advances towards safe and scalable cultivated meat"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text css=\u201d\u201d]Cultivated meat is becoming a key innovation lever to move towards more sustainable, resilient and efficient food systems. In this context, within the MEAT4FUTURE<\/strong> project we have generated applied knowledge and technological results that bring cultivated meat closer to industrial reality, strengthening process safety, reproducibility and scalability<\/strong>.<\/p>\n

MEAT4FUTURE has been supported by IVACE<\/strong> and FEDER<\/strong> and developed in collaboration with Industrias Grau<\/strong> and Embutidos Mart\u00ednez<\/strong>, with the aim of providing companies with new methodologies and tools to innovate in the field of alternative proteins.<\/p>\n

Through MEAT4FUTURE, we have taken a further step towards transferring cultivated meat to an industrial environment. We have worked on improving the quality, efficiency and scalability<\/strong> of the processes involved, while advancing in the generation and characterisation of bovine cell cultures<\/strong>, assessing their growth, differentiation and safety, with a clear objective: to equip companies with new capabilities to innovate in alternative proteins.<\/p>\n