 We have developed a novel method for producing bulk cell-cultured fat tissue for food applications. By first growing cells in two dimensions, we can then aggregate them into three dimensions using alginate or transglutaminase binders. These 3D constructs mimic natural fat tissue and can be used as a source of animal-free meat products. Additionally, this technique allows us to control the mechanical properties of the tissue, as well as its composition and texture. This article was authored by John Sekit Yu and Junior, Michael K Saad, Ning Xiong, and others.