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.

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 ...

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 ...

The industry touts it as more humane and environmentally sustainable than breeding and slaughtering livestock. But some would-be customers aren’t into it. USA Today Network file photos The headline on ...

BROOKINGS, S.D. — The South Dakota State University Meat Lab has been a fundamental piece of the meat science learning curriculum for the past 100 years. In 1925, the lab was started in the building ...