Lab-grown meat causes heated debates. Proponents see benefits for the climate and animal welfare. Opponents worry about a Frankenstein food they regard as risky and unnatural. Whatever your opinion, ...

The USDA is finalizing rules requiring cultivated meat to be labeled as “cell-cultivated,” aiming to ensure scientific accuracy and prevent consumer confusion as products enter the market. Traditional ...

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

Scientists may have found a new way to make chicken nuggets—without need any animals.The development is a big step forward in the world of cultured meat—meat grown from animal cells instead of animals ...

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 ...

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

Stephanie Gravalese is a food and beverage writer, photographer, recipe developer, and creator of the Slow Living Kitchen blog. Her writing focuses on food, farming, and craft beer industry topics.