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

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

BROOKINGS, S.D. — The South Dakota State University Meat Lab has been a fundamental piece of the meat science learning curriculum for the past 100 years. In 1925, the lab was started in the building ...

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 ...

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

Billions of animals are killed each year to feed an unsustainable demand for meat. Lab-grown meat—also known as cultured, cultivated, cell-based, or clean meat—can offer a kinder alternative while ...

The words "lab-grown meat" can conjure up a foggy image of suspicious red goo in petri dishes. That doesn't exactly seem appetizing, but there's certainly more to this innovative food product than ...

As the market for protein alternatives evolves, scientists are testing hybrid approaches that blend traditional and novel sources — but not everyone's convinced it's the recipe for the future. A new ...

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.