Move over, instant noodles. The dinner of the future might be a cell-cultured chicken cutlet, grown from scratch in a meat-making machine that sits on your kitchen counter. At least, that’s the dream ...

Tufts University will use a $2.1 million state grant to open an innovation hub for lab-grown meat and other foods in 2026.

In a significant leap toward sustainable food innovation, scientists at the University of Tokyo have created the most realistic lab-grown chicken to date, complete with muscle texture and structure ...

The scaffold proved worthy for your next lab-cultured burger. The cellulose grown on brewing waste was similar in its texture ...

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

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 ...

LONDON (AP) For a hamburger that cost more than $300,000, you might expect fries and a shake too. But this is no ordinary burger. At a public tasting in London on Monday, scientists will serve up the ...

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

As the market for protein alternatives evolves, scientists are testing hybrid approaches that blend traditional and novel sources — but not everyone's convinced it's the recipe for the future. A new ...

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