Move over, instant noodles. The dinner of the future might be a cell-cultured chicken cutlet, grown from scratch in a meat-making machine that sits on your kitchen counter. At least, that’s the dream ...

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 ...

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 ...

Texas A&M students take food science from lab to label, creating market-ready sauces in a hands-on pilot plant.

Tom has a Master's degree in Journalism. His editorial work covers anything from archaeology and the environment to technology and culture. Tom has a Master's degree in Journalism. His editorial work ...