Japanese scientists have developed a new way to grow real chicken nuggets in the lab. Using a system that copies human blood vessels, they’ve produced a thicker and more realistic piece of meat. The breakthrough could bring whole cuts of lab-grown meat to consumers within the next decade.
Lab System Mimics Blood Vessels to Feed Chicken Cells
The research team, led by Professor Shoji Takeuchi from the University of Tokyo, grew an 11-gram piece of chicken. They used more than 1,000 tiny hollow fibers to deliver oxygen and nutrients to the cells. These fibers worked like blood vessels, feeding the growing meat from the inside.
This method allows meat to grow evenly, even in thicker cuts. It solves a common problem in cultured meat—how to keep the inner cells alive. In many systems, only thin or ground meat is possible. This new process changes that.
“This system supports steady growth of thicker meat,” said Professor Takeuchi. “It helps us grow realistic pieces, not just ground-up blends.”
A New Kind of Chicken Nugget
Experts see this method as a gamechanger. Professor Derek Stewart, a food innovation expert, called it “the chicken nugget model.” He praised its simple design and large-scale potential.
Unlike many lab-grown meats that are soft and minced, this version holds its shape. It looks and feels more like traditional chicken. That’s important for consumer trust.
“People want meat that looks like meat,” Stewart explained. “This brings us much closer.”
Edible Fibers and Extra Nutrients in Future Versions
At the moment, scientists must remove the fibers by hand after the meat is grown. That takes time and effort. But the team plans to switch to edible cellulose fibers in future versions. These plant-based materials could stay in the meat and improve its texture.
The system might also allow for built-in health boosts. Scientists could add nutrients like zinc or selenium to the fibers. That way, the meat would grow with added benefits.
“There’s even talk of adding masala sauce through the tubes,” Stewart said with a laugh. While that’s not happening yet, it shows the system’s flexibility.
Larger Portions Possible with More Investment
Professor Takeuchi believes this system can scale up. With more research, they could grow even bigger meat cuts. Future versions may use artificial blood to support growth.
He admits the early versions will be costly. But he’s confident that mass production can lower prices.
“Initial costs will be high,” he said. “However, larger systems will make it cheaper over time.”
With enough support, Takeuchi expects the first products to reach the market in five to ten years.
Clean Meat Could Cut Emissions and Save Lives
Lab-grown meat offers a more ethical and eco-friendly way to eat meat. Traditional meat production uses a lot of land, water, and energy. It also produces large amounts of greenhouse gases. Lab-grown meat could help reduce all of that.
Current cultured meat is often ground or shaped from soft cell mixtures. While that works for burgers, it doesn’t satisfy those who want real-looking meat. This new system gets much closer.
“It’s one of the most promising steps yet,” said a researcher not involved in the study.
This method still needs testing and funding. But the science is solid. With continued progress, lab-grown chicken could become part of everyday meals.
As public interest in sustainable food grows, this new system may lead the way. It offers a realistic option for people who want to eat meat without harming animals or the planet.