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

Explore the science and future of lab-grown meat in this detailed video. Narrator Kate explains the meat paradox and how cell ...

The Trump Administration’s updated Dietary Guidelines represent the most significant reset of federal nutrition policy in ...

Scientists are turning a stubborn waste problem from the beer industry into a surprisingly effective tool for making ...

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

Pfizer developed a lab-made ingredient that is now found in roughly 90 percent of American cheese, and it does not have to be ...

The leftovers from brewing beer may soon play a surprising role in the future of food. According to new research from ...

Scientists in Italy are developing sweet snacks with lab-grown plant cells and fruit residues, producing a material that a 3D printer can then process into “pastries” with high nutritional content.

It’s 2026, and restaurants are catching up with the new age. Some restaurants serve foods developed through cell cultivation, ...

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

Yeast left over from brewing beer can be transformed into edible "scaffolds" for cultivated meat—sometimes known as lab-grown ...

Twenty-five years after I revealed the practices of the industrial food giants, the profits – and dangers – of mass producing meat and milk have only grown ...