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 ...

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

Virginia Sen. Angelia Graves introduced a bill that would require special labels on all lab-grown meat sold in the state.

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 ...

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 ...

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 ...

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 ...

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