Changing the steaks: how 'alternative fats' are shaping the future of food

“Lab-grown fat.” It sounds like a nightmare for marketing teams, but for scientists, it’s a key ingredient for the future of food. 

Fats play a critical role in our enjoyment of food: think juicy burgers and chips, steaks and schnitzels, butter and cream. 

But can you replicate that experience while avoiding animal products? 

That’s the challenge ANU science graduate Ruth Purcell was working to solve in her role as a synthetic biology scientist at Nourish Ingredients, a cellular agriculture start-up based out of the ANU Research School of Chemistry. 

Read the full article at the ANU College of Science website.