Aloe vera could be the key to cost-effective cultured meat

A new study, published in npj Science of Food, has revealed an innovative use for Aloe vera in cultured meat production, showing how this widely available plant can enhance taste, texture and scalability. By repurposing Aloe vera as a natural scaffold, researchers have created fat-like structures that could make lab-grown meat more commercially viable and appealing to consumers.

While Aloe vera is best known for its medicinal properties, the study highlights its potential as a biocompatible scaffold that supports cell growth and fat development. When combined with oleic acid, the Aloe vera scaffolds facilitate the formation of “lipid chunks,” enhancing the sensory qualities of alternative proteins and bringing them closer to the taste and texture of conventional meat.

Tackling one of the industry’s biggest challenges

Scaling up cultured meat production remains one of the industry’s biggest challenges, with cost and structural integrity being key obstacles. Aloe vera, an abundant agricultural byproduct, offers a practical solution by promoting cell adhesion and tissue formation while remaining edible and biodegradable. With global Aloe vera production estimated at 300,000-500,000 metric tons annually, its use in cultured meat could provide a sustainable alternative to synthetic scaffolds.

The study also introduces a pioneering bioprocessing approach, incorporating Aloe vera scaffolds into a macrofluidic single-use bioreactor (MSUB). Developed at Reichman University by Dr. Jonathan Giron and his team, this technology enables large-scale, cost-effective production, making cultured meat more commercially feasible. Unlike polymer-based scaffolds, Aloe vera’s high liquid absorption capacity creates an ideal environment for cell growth without requiring additional structural support.

The research was led by Dr. Gilad Gome under the auspices of Dr. Sharon Schlesinger and Prof. Oded Shoseyov from the Robert H. Smith Faculty of Agriculture, Food, and Environment at the Hebrew University of Jerusalem.

Commenting on their findings, Dr. Schlesinger said:

Aloe vera has long been known for its medicinal and nutritional benefits, but our study shows it also holds great potential for sustainable food production. By repurposing this natural byproduct into a biocompatible scaffold, we are taking a significant step toward scalable, cost-effective cultured meat production that could help address global food security and environmental challenges.”

A pivotal time

This research comes at a pivotal time, as policymakers look to accelerate the process and get these products onto the market. In the UK, the Food Standards Agency (FSA) recently launched a regulatory sandbox to explore ways to streamline the approval process for cultivated meat.

The FSA has committed to conducting full safety assessments on two Cultivated Cell Products (CCPs) within the next two years. With regulatory changes on the horizon, the industry is closely monitoring how developments such as Aloe vera scaffolds may shape the commercial future of lab-grown meat.

Aloe vera’s FDA-approved status as a food additive strengthens its potential for commercial adoption in cultivated meat. By bridging food technology, tissue engineering and sustainability, this breakthrough could accelerate the shift toward more efficient and environmentally friendly protein production.