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 ...

MOSCOW, IDAHO — The University of Idaho (U of I) welcomed over 300 attendees on April 10 to the dedication of its new $17.5 ...

Inside a lab in Zurich at ETH’s Institute of Human Movement Sciences, researchers are growing beef—not on farms, but in petri dishes. It’s not the first time researchers have cultivated meat in the ...

When you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, your senses are most likely responding to the food’s smell, taste, texture ...

Foie gras has long been a symbol of luxury dining. However, it has just undergone a groundbreaking transformation thanks to Vow, an Australian company that has launched lab-grown foie gras in high-end ...

Meat grown in the lab has been hailed as an environmentally friendly, cruelty-free alternative to conventional chops and steaks — but struggles to replicate the taste of the real thing. Now, ...

There’s a movement in the world of science to find alternatives to meat and dairy products that don’t involve killing animals. Two avenues for this are by using animal cells in a lab, or going ...

In what’s been called a world first, consumers in the UK are now able to buy a pet treat made with lab-grown meat. The treat contains plant-based ingredients and 4% chicken meat cultivated in a lab by ...