LONDON (Reuters) - Scientists are cooking up new ways of satisfying the world's ever-growing hunger for meat. "Cultured meat" -- burgers or sausages grown in laboratory Petri dishes rather than made ...

Editor's Note: The following interview was conducted by Justin Allen, Jared Bernard, Max Gravender, and PJ Sullivan of California State University Channel Islands and is published with full permission ...

This article was taken from the September issue of Wired UK magazine. Be the first to read Wired's articles in print before they're posted online, and get your hands on loads of additional content ...

LONDON (Reuters) - Scientists are cooking up new ways of satisfying the world's ever-growing hunger for meat. "Cultured meat" -- burgers or sausages grown in laboratory Petri dishes rather than made ...

Lab-grown meat is ever closer to giving vegetarians a chance to bite into hamburgers that more closely resemble the real thing.After all, many still yearn for the flavour and texture of bacon, chicken ...

Larissa Zimberoff takes us with her to a cultured meat tasting and explores what it means to eat chicken created by scientists. Lifestock: The Newest Player In The Growing Lab-Made-Meat Industry There ...

Would you eat a steak grown in a laboratory? Science writer Michael Specter examines the progress scientists have made in developing test-tube... Tube Burgers: The World Of In Vitro Meat This ...

In the next two weeks, millions of fish, poultry, cattle, goats and sheep will find their way to the dining table as meat. And the tons of biomass waste that will be generated thereof, will soar up to ...

Are you repulsed by the idea of lab-grown meat? The very thought is uncomfortable for a lot of people. It’s seen as unnatural, often called “frankenmeat” and perceived as a perversion of the purity of ...

My son Jason sent me a review of a book titled “The Taste of Tomorrow” by Josh Schonwald. Since July, I have written several columns about subjects raised in the book. Mr. Schonwald literally traveled ...

Lab-grown meat is gaining traction. But before we consume it, we need to believe in it – and that's where design comes in.