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

BURGERS made from beer have moved a step nearer after meat from brewery waste was grown in a lab. Yeast left over from ...

Meatless Monday, oddly enough, has me thinking about meat more than ever. Apparently I’m not the only one. The New York Times recently held an essay contest for readers. The subject: “Is it ethical to ...

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 ...

Beef is growing in the Petri dishes of ETH professor Ori Bar-Nur, an expert in regenerative and muscle biology. However, he hasn’t yet tasted the cultivated meat because human consumption requires ...

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 ...

In August 2013, scientists in London prepped, cooked and tasted a hamburger in front of an expectant crowd of media and food critics. After the demonstration, the Guardian deemed the burger a ...