Lab grown meat
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Making inroads in the world of lab-grown meats is Israeli startup Future Meats, which has just received the largest investment ever seen in the cultured meat industry and is rapidly reducing the production costs of its cultured chicken.
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Earlier this year, we heard how two separate groups had developed the world's first lab-grown rib-eye steak and Waygu beef. Israeli startup MeaTech 3D is now joining their ranks, with a "cultivated steak" of its own.
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McDonald's is preparing to bring a plant-based burger co-developed with Beyond Meat stateside for a trial run in a handful of restaurants, promising the "iconic" taste of a McDonald's burger with all the trimmings.
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The world of lab-grown meats is fast filling with all kinds of tasty bites, from burgers, to chicken breasts, to a series of increasingly complex cuts of steak. Now, Japan's famous Wagyu beef joins the list.
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We currently rear animals for meat and dairy, cut down forests for wood, harvest organs from the deceased and mine the earth for diamonds. But what if all these things, and more, could be grown in a lab?
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While lab-grown meat does show promise as a more sustainable alternative to its traditional counterpart, its texture currently isn't all that appetizing. There may be new hope on the horizon, though, in the form of cell scaffolds made from grass.
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From Singapore to the International Space Station, we're starting to see how lab-grown meat might soon make its way out of the lab and into everyday diets, and a newly opened factory in Israel should more than help things along.
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Scientists at Boston College have developed a new process for producing lab-grown meat that is greener than most, using the veiny skeleton of spinal leaves to support the growth of bovine animal protein for the first time.
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A little over two years after Israel-based start-up Aleph Farms unveiled the world’s first lab-grown steak, the company has now revealed a much more complex, thick-cut rib-eye steak cultivated using a novel 3D bioprinting technology.
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A pair of researchers at McMaster University's School of Biomedical Engineering have developed a way of cultivating meat that not only does away with the animal, but also allows for greater control over the texture and taste of the end product.
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Aleph Farms and the Mitsubishi Corporation have agreed to move toward marketing cultured meat in Japan. Aleph Farms will provide its BioFarm technology and Mitsubishi will provide technical support, manufacturing, and distribution facilities.
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The future of food security, sustainable agriculture and the environment as a whole calls for a lower reliance on meat products over the coming decades, and a newly announced XPrize contest puts this issue center stage.
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