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 ...

A new study tests whether spent yeast from breweries can supply cellulose scaffolds that support lab-grown meat production.

Sheets of lab-grown muscle are being tested as a radical new treatment for heart attacks and heart failure. Promising results from two of the first patients to get the treatment suggest that the ...

The production of cultured meat depends on the isolation, expansion, and differentiation of animal stem cells into edible tissues. Muscle stem cells, or satellite cells, are central to this process ...

Researchers in Japan have taken a major step forward in biohybrid robotics by developing a hand powered by lab-grown muscle tissue. A collaborative effort between the University of Tokyo and Waseda ...

The USDA is finalizing rules requiring cultivated meat to be labeled as “cell-cultivated,” aiming to ensure scientific accuracy and prevent consumer confusion as products enter the market. Traditional ...