Yeast left over from brewing beer can be transformed into edible 'scaffolds' for cultivated meat – sometimes known as ...

Americans love meat. And despite a whole range of new plant-based alternatives that have hit the market, our appetite for pork, beef and poultry only seems to be growing. In the past few years, ...

Ready to step into a world where your meat is grown, not raised? Explore the science behind the USDA-approved, lab-cultivated chicken that promises to taste just like the real thing — without harming ...

You might be old enough to remember the famous “Where’s the Beef?” Wendy’s commercials. This question may be asked in a different context since U.S. regulators approved the sale of lab-grown chicken ...

Recently, a photo of rice left me confused. The rice itself looked tasty enough—fluffy, well formed—but its oddly fleshy hue gave me the creeps. According to the scientists who’d developed it, each ...

Lymbery is global chief executive of Compassion in World Farming, a former United Nations Food Systems Champion, and award-winning author. His latest book, co-edited with Michel Vandenbosch, is ...

Florida foodies looking for meat alternatives will have to stick with Impossible burgers after Gov. Ron DeSantis banned the growing lab-grown meat industry in the state. Lab-grown meat, also known as ...

In June, the U.S. Department of Agriculture approved the production and sale of chicken meat by two companies—Upside Foods and Good Meat—who will each initially partner with a restaurant (Upside with ...

Lab-grown meat is real meat. It is created through a cell culture from a real animal. "Unlike plant-based meat, it's not vegan but a sustainable replacement for carnivores that eliminates the need to ...

Lab-grown meat is ever closer to giving vegetarians a chance to bite into hamburgers that more closely resemble the real thing. After all, many still yearn for the flavour and texture of bacon, ...

Lab-grown meat tackles environmental and ethical challenges. Challenges include high production costs and public perception. Taste is mixed; cultural norms impact acceptance of lab-made meat. Unless ...