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	<title>agricultural byproduct utilization &#8211; BIOENGINEER.ORG</title>
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		<title>Aloe Vera: The Surprising New Ingredient Transforming Cultured Meat</title>
		<link>https://bioengineer.org/aloe-vera-the-surprising-new-ingredient-transforming-cultured-meat/</link>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Tue, 11 Mar 2025 16:30:12 +0000</pubDate>
				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[agricultural byproduct utilization]]></category>
		<category><![CDATA[Aloe vera]]></category>
		<category><![CDATA[Alternative protein sustainability]]></category>
		<category><![CDATA[Bioreactor technology]]></category>
		<category><![CDATA[consumer acceptance of alternative proteins]]></category>
		<category><![CDATA[Cultured meat innovation]]></category>
		<category><![CDATA[FDA-approved food additives]]></category>
		<category><![CDATA[sensory experience in cultured meat]]></category>
		<category><![CDATA[Sustainable scaffolds]]></category>
		<category><![CDATA[tissue engineering in food production]]></category>
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					<description><![CDATA[A groundbreaking study published in the esteemed journal npj Science of Food reveals an innovative approach to producing cultured meat using Aloe vera as a sustainable scaffold. This research, conducted by an expert team including Dr. Sharon Schlesinger and Prof. Oded Shoseyov from the Robert H. Smith Faculty of Agriculture, Food and Environment, aims to [&#8230;]]]></description>
		
		
		
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