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

“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 ...

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 ...

The food industry is witnessing a significant shift as lab-grown meat begins to occupy retail shelves, surprisingly at half the cost of conventional beef. This revolutionary development derives from ...

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 ...

A handful of states around the nation have moved to ban or restrict the sale of lab-grown meat. Now a new measure in North Carolina aims to place onerous labeling requirements on cultivated meat ...

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.