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Growing fat cells in thin sheets may be the key to making lab-grown meat tasty and inexpensive.

Lab-grown meat has the potential to feed the population without large-scale animal slaughter 鈥� and it could produce fewer greenhouse gas emissions than traditional animal husbandry. But the industry struggles with cost and scalability. Oxygen and nutrients can diffuse only several microns into dense tissue, so growing both protein and fat on an industrial scale remains challenging.

So far, the products under development are largely homogeneous cells of the sort useful only for making things like burgers and chicken nuggets, because mimicking the structure of a chicken thigh or ribeye on an artificial substrate isn鈥檛 yet possible. Although there have been a few efforts to build an imitation vascular system to shuttle nutrients to the center of such cuts of lab-grown meat, cultivated blood vessels have a hard time growing fast enough to nourish the cells before they die.

In a new study, researchers at Tufts Univ. and the Massachusetts Institute of Technology (MIT) sidestep the problem by growing fat cells not in three-dimensional reactors but on two-dimensional surfaces. Because fat is a loosely conglomerated tissue, these sheets of fat can be scraped and congealed...