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How scientists are hijacking plant skeletons to make lab-grown steaks

I’m videochatting with Dr. Glenn Gaudette at his biomedical engineering laboratory at the Worcester Polytechnic Institute in Massachusetts, when he swings the camera around to show me his lab’s pride...

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Meat producers and lab-grown protein companies finally set their beef aside

Update, Friday, 3:20 pm: This story has been updated to include an additional statement from the North American Meat Institute. What’s in a name? On Thursday, the North American Meat Institute (NAMI),...

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Dispatch from D.C.: USDA and FDA agree to jointly regulate cell-cultured...

Washington, D.C.—This week, the federal agencies that regulate America’s food supply wrapped up two days of joint public meetings about the emerging technology of cell-cultured meat—that is, meat that...

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Cell-cultured meat gets one step closer as FDA, USDA outline oversight roles

On Thursday, the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) released their first official policy document on the joint regulation of “cell-cultured...

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The hype and the hope surrounding lab-grown meat

There are serious, enormous, and mind-boggling problems that face humanity. Environmental damage that raises temperatures and causes uncontrollable storms and drought. The destruction of animal species...

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Cell-cultured breastmilk is real, and it’s spectacular

What is the essence of breastmilk—is it the skin-to-skin contact of breastfeeding, or the milk itself? Just as tech entrepreneurs have been trying, for years, to prepare the public for meat without...

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Why did Upside Foods fire its co-founder just weeks after his team’s...

The cultured meat company’s top-secret “Blue Sky” team found a new, unprecedented way to grow meat in the lab. Less than a month later, its leader had been dismissed and the team was gone. On April 2,...

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The Counter’s most read stories of 2021

A three-part investigation into how corporations profit from food made by incarcerated people. A deep dive into the cutthroat market for baby eels. Interviews with restaurant workers about the real...

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