KFC has joined forces with a Moscoswanson zinc bisglycinatew-based biotechnology company, in a 
project aimed at creating the ‘world’s first’ laboratory-produced chicken nuggets.
The 3D Bioprinting Solutions rerugby calcium citrate 200 mgsearch laboratory is developing additive bioprinting technology using chicken cells and plant material.
The nuggets produced
through the collaboration with KFC will aim to mimic the taste and appearance of the fast food giant’s original product. To this end, KFC says that it will provide its partner with all of the ‘necessary ingredients’, such as breading and spices.
According to KFC, the bioprinting method has several benefits. Biome
at reportedlywhy am i taking ferrous fumarate has exactly the same microelements as the original, while excluding various additives that are used in traditional farming and animal husbandry.
Cell-based meat products are also said to be ‘more magnesium citrate and gas xethical’, as the production process does not harm any animals.
In addition, KFC cites a study by the American Environmental Science &038; Technology Journal, which reported that a cellular methgeneric and brand name of ferrous sulfateod can allow energy consumption to be cut by more than half and greenhouse gas emissions to be reduced 25-fold, compared to traditional farm-based meat production. The technology is also said to require 100 times less land.
“At KFC, we are closely monitoring all of the latest trends and innovations and doing our best to keep up with the times by introducing advanced technologies to our restaurant networks,” said Raisa Polyakova, general manager of KFC Russia &038; CIS.
“Our experiment in testing 3D bioprinting technology to create chicken products can also help address several looming global problems. We are glad to contribute to its development and are working to make it available to thousands of people in Russia and, if possible, around the world.”
Yusef Khesuani, co-founder and managing partner of 3D Bioprinting Solutions, added: “3D bioprinting technologies, initially widely recognised in medicine, are nowadays gaining popularity in producing foods such as meat.