Meat processors use injection methods for many reasons and intended outcomes. Moisture retention, increased yield, enhanced ...

Having achieved muscle and protein gains in 2D environments, Profuse Technology is celebrating a ‘breakthrough’ in cultivated meat growth within 3D environments, CEO Guy Nevo Michrowski explains.

University of Nebraska–Lincoln graduate student Kyra Elliott has been awarded the 2025 American Meat Science Association Dr. Bobby VanStavern Award for Beef Qua ...

There may come a day when the chicken or beef at a fine restaurant or in the supermarket was created without slaughtering an animal. That future is here at Bar Crenn in San Francisco, owned by ...

Hybrid meat may sound like something out of a science fiction cookbook but the simple health hack is about as straightforward as it gets. If you're not following the latest technical food news, terms ...

Cellular agriculture – the production of meat from cells grown in bioreactors rather than harvested from farm animals – is taking leaps in technology that are making it a more viable option for the ...

At Future Food-Tech London last month, Meatly CEO Owen Ensor explained the next steps for the cultivated meat sector - ...

Single-nucleus RNA sequencing gives insights into heterogeneity during bovine skeletal muscle differentiation, informing the design of improved medium formulations for cultivated meat production. Fat ...

Lab-grown meat is, technically, real meat (depending on how you define “real”) grown from animal cells in a controlled ...

The price of meat has reached unprecedented levels, and unfortunately, this trend is expected to continue due to increased scarcity. However, emerging technology like 3D-printed food presents a unique ...

Hybrid burgers blending insects, meat, and plants are in labs now. Scientists say they could cut emissions and boost ...