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labgrown meat News

Improving the costs and yields of lab-grown meat

Investment in lab-grown meet continues, with the search for the type of product that will taste more realistic to ‘real meat’ and which can also be produced to scale. Researchers have put forward a new process that could deliver a consistent product.

Will the public ever accept lab-grown meat?

How can companies investing in lab-grown meat prepare the ground for public acceptability of the products? One answer is to sell ‘labriculture’. This means less emphasis on lab, and more emphasis on the cultural acceptance.

Essential science: What is the future of lab-grown meat?

A meatless food industry featuring lab-grown meat, plus variants of seafood substitutes, and insect protein could represent the future of food. Considerable investment is going into each of these food technologies. We take a look at these issues.

Why lab-grown meat will soon be in stores

Meat grown in a laboratory could soon be on the shelves of grocery stores and supermarket thanks to advances in technology that have made the production costs lower, as well as easier to manufacture. The key question is: would you try it?

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