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

Lab-grown meat tackles environmental and ethical challenges. Challenges include high production costs and public perception. Taste is mixed; cultural norms impact acceptance of lab-made meat. Unless ...

Columbia University’s Creative Machines Lab is tackling the big challenge with synthetic meat - making it taste like the real thing. About a third of global greenhouse gas emissions come from our food ...

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 ...

Lab-grown meat is not currently available in any U.S. grocery stores or restaurants. If some lawmakers have their way, it never will be. Earlier this month, both Florida and Alabama banned the sale of ...

Lab-grown meat, which is cultured from animal cells, is often thought to be more environmentally friendly than beef because it's predicted to need less land, water and greenhouse gases than raising ...

Add Yahoo as a preferred source to see more of our stories on Google. The USDA is finalizing rules requiring cultivated meat to be labeled as “cell-cultivated,” aiming to ensure scientific accuracy ...

Lab-grown meat is not available in any U.S. grocery stores or restaurants. If some lawmakers have their way, it never will be. Florida and Arizona already banned the sale of cultivated meat and ...