Lab-grown meat, also called cultivated or cell-based meat, is produced by growing animal cells in controlled environments ...

Americans love meat. And despite a whole range of new plant-based alternatives that have hit the market, our appetite for pork, beef and poultry only seems to be growing. In the past few years, ...

Seven Republican-led states have banned the manufacture, sale or distribution of lab-grown meat – with the backing of RFK Jr.

MIAMI (AP) — As Florida’s ban on “lab-grown” meat is set to go into effect next week, one manufacturer hosted a last hurrah — at least for now — with a cultivated meat-tasting party in Miami.

Lab-grown meat is not currently available in any U.S. grocery stores or restaurants. If some lawmakers have their way, it never will be. Still, it’s a deflating end to a year that started with great ...

I am writing in response to the recent article, “Lab-grown meat isn’t on store shelves yet, but some states have already banned it” (May 30). It is alarming to see the resistance cultivated meat is ...

AUSTIN (KXAN) — One of the many laws that took effect on Sept. 1 is now causing “beef” with California. Earlier this year, Gov. Greg Abbott signed Senate Bill 261 into law, banning the sale of ...

How Believer went from sizzle to fizzle in a matter of weeks, the latest blow to the once-promising alternative meat industry. Last month, Believer Meats was basking in acclaim.

Cultivated. Cultured. Lab-grown. Just don’t call it fake. Meat that comes from a lab, rather than a slaughterhouse, is very much real — right down to the molecular level. “Stem cells from an animal ...

One of the major problems for Beyond Meat (NASDAQ: BYND) and the plant-based meat industry in general is the premium ...

Dogs in Bristol were among the first in the country to woof down snacks made from lab-grown meat in a bid to advance the future of alternative protein sources and help cut carbon emissions. When you ...

This article was published in Scientific American’s former blog network and reflects the views of the author, not necessarily those of Scientific American Yesterday somebody ate a $375,000 hamburger ...