Researchers in Israel have discovered a new way to enhance the production of cultured meat using an unlikely ingredient: Aloe vera. This breakthrough introduces a scalable, cost-effective method that could transform the cultured meat industry by replacing synthetic or animal-based scaffolds with a sustainable alternative, according to The Press Service of Israel (TPS-IL).

The research, conducted by Dr. Sharon Schlesinger and Prof. Oded Shoseyov at Hebrew University of Jerusalem’s Robert H. Smith Faculty of Agriculture, Food and Environment, suggested that Aloe vera, a common agricultural byproduct, provides an ideal environment for cell adhesion and growth. When combined with oleic acid, the scientists successfully cultivated structured fat tissue—a key component in mimicking traditional meat products.

“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 Schlesinger. “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.”

The study, published in the peer-reviewed npj Science of Food, uncovered that Aloe vera can serve as a natural, biocompatible scaffold that supports the growth of fat-like lipid chunks, a crucial element in replicating the taste and texture of conventional meat.

A major innovation in this study is the discovery that Aloe vera scaffolds can be effectively integrated into a macrofluidic single-use bioreactor (MSUB), a system developed by Dr. Jonathan Giron and his team at Reichman University. This approach offers a novel way to cultivate structured fat at scale while reducing reliance on expensive synthetic scaffolds or animal-derived materials. Aloe vera’s natural properties, including high liquid absorption, create an optimal environment for cell growth without the need for additional structural reinforcements.

With Aloe vera already approved by the U.S. Food and Drug Administration as a food additive, researchers believe it could become a key ingredient in the future of cultivated meat. The plant’s global production reaches up to 500,000 metric tons annually, making it a widely available and renewable resource.

Replacing synthetic or animal-based scaffolds with Aloe vera makes cultured meat production more sustainable by reducing reliance on animal-derived materials. Its use could also lower production costs, as Aloe vera is widely available and renewable.

Additionally, Aloe vera’s abundant global production could reduce the environmental impact of meat farming, including land use, water consumption, and greenhouse gas emissions.