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Aloe vera may be a new secret ingredient for enhancing the taste and texture of alternative proteins, and a cost-effective, sustainable solution for advancing environmentally-friendly cultured meat production, according to a new Hebrew University of Jerusalem study.

The research reported in npj Science of Food, describes a new process that incorporates oleic acid to repurpose Aloe vera, a widely available, agricultural byproduct, to cultivate fat-like lipids that could improve the sensory experience of eating plant-based meat substitutes.

Cultured meat production faces significant challenges in scalability, cost efficiency, and structural integrity. This breakthrough offers a sustainable solution by leveraging Aloe vera as a biocompatible scaffold that promotes cell adhesion, proliferation, and extracellular matrix formation. Aloe vera is FDA-approved as a food additive, with great potential for industrial application in cultivated meat. Global Aloe vera production is now up to 500,000 metric tons (more than a billion pounds ) annually, which is well suited to meet the growing demand for sustainable food solutions.

“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,” said Dr. Sharon Schlesinger from the Hebrew University’s Robert H. Smith Faculty of Agriculture, Food and Environment. “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."

Unlike synthetic or polymer-based scaffolds, Aloe vera’s natural structure retains high liquid absorption properties, creating an optimal environment for cell growth without requiring additional reinforcement. 

A novel bioprocessing approach, developed at Reichman University by Dr. Jonathan Giron and his team, was used to integrate Aloe vera scaffolds into a macrofluidic single-use bioreactor (MSUB). This technology facilitates cost-effective, large-scale production, which makes cultured meat more commercially viable and reduces reliance on animal-based materials.

“This pioneering work enhances the feasibility of cultured meat, and presents new opportunities for advancing food technology, tissue engineering, and the alternative protein industry,” says Prof. Oded Shoseyov from Hebrew University’s Department of Plant Sciences. “It promises to pave the way for more accessible and environmentally responsible protein sources, which will shape the future of food production."