“While it’s relatively easy to grow animal cells for mass food production you need to be able to grow them on something cheap ...

Yeast left over from brewing beer can be transformed into edible "scaffolds" for cultivated meat—sometimes known as lab-grown ...

A new study tests whether spent yeast from breweries can supply cellulose scaffolds that support lab-grown meat production.

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, ...

I am writing in response to the recent article, “Lab-grown meat isn’t on store shelves yet, but some states have already banned it” (May 30). It is alarming to see the resistance cultivated meat is ...

Cultivated. Cultured. Lab-grown. Just don’t call it fake. Meat that comes from a lab, rather than a slaughterhouse, is very much real — right down to the molecular level. “Stem cells from an animal ...

Lab-grown meat is not currently available in any U.S. grocery stores or restaurants. If some lawmakers have their way, it never will be. Still, it’s a deflating end to a year that started with great ...

Lab-grown meat is not currently available in any U.S. grocery stores or restaurants. If some lawmakers have their way, it never will be. Earlier this month, both Florida and Alabama banned the sale of ...

This article was published in Scientific American’s former blog network and reflects the views of the author, not necessarily those of Scientific American Yesterday somebody ate a $375,000 hamburger ...

The chicken before me had neither lived nor died, but it did look really tasty. Five stories up, in a sunny event space ...

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 ...