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 ...

Inside a lab in Zurich at ETH’s Institute of Human Movement Sciences, researchers are growing beef—not on farms, but in petri dishes. It’s not the first time researchers have cultivated meat in the ...

Explore the fascinating world of meat alternatives as we compare plant-based and fungi-based meat substitutes. Learn how ...

When you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, your senses are most likely responding to the food’s smell, taste, texture ...

Inside a UC Davis engineering lab, tiny round pellets swirl in a brown liquid inside a 5-liter glass tank. The tank, a bioreactor, is brewing edible fungi high in protein and designed to look and ...

Singapore, which subsists on imported food, is looking to secure its future with new ways of feeding its people. By Sui-Lee Wee Reporting from Singapore It was a remarkable moment in the annals of ...

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 ...