Lab-grown foie gras, edible insects and 3D-printed chocolate are among the food innovations likely to reach the public within ...

According to the market research study published by MarkNtel Advisors, the Singapore Lab-Grown Meat Market is projected to grow at a CAGR ...

Proteomic analysis suggests that lab-grown beef has a different allergen profile than conventional meat, with potential implications for individuals with alpha-gal syndrome.

New Lab-Grown Meat Breakthrough Uses 90% Less Land and 80% Less Water Than Beef ...

This article examines how cultivated fat has the potential to bridge the gap between plant-based analogs and authentic animal tissue.

Stopping viruses before they strike is a key challenge in public health. A research team led by Associate Professor Li Dan from the Department of Food Science and Technology at National University of ...

Startups are advancing six key technologies in food production: fermentation systems, cell cultivation, molecular analysis, 3D printing/extrusion, material recovery, and AI-powered quality inspection, ...

The ability to create hair follicles that implant, grow, and regenerate has been elusive—until now.

The salmon cuts that grow in vats are not yet indistinguishable from the salmon caught in rivers and fisheries. They arrive in blocks that are a little too perfect. The orange and white stripes of the ...

Researchers have developed a capsule-based method that makes it possible to analyze the same cell through multiple experimental steps. The technology overcomes a long-standing limitation in cell ...