The piece of lab-grown meat had an artificial circulatory system of hollow fibers delivering nutrients and oxygen.

Mark Post, chief science officer for the company Mosa Meat in Maastricht, the Netherlands, who unveiled the world’s first lab ...

Dr. Rosalyn Abbott is an associate professor at Carnegie Mellon University (CMU) in the Biomedical Engineering Department.

Scientists have created nugget-sized bits of chicken meat in a bioreactor that can mimic the blood vessels to deliver ...

Food processing industry advancements are driven by technology innovations, sustainability efforts, and improved efficiency ...

Lab-grown meat causes heated debates. Proponents see benefits for the climate and animal welfare. Opponents worry about a ...

But such technology is no longer the stuff of futuristic fiction – it’s here now in the form of 3D food printers. It was back in the ’80s when experimentation began with 3D printing.

Lab-grown muscle tissue ... the development of 3D structures. When they grow and proliferate the cells form fibres of muscle tissue. This can then be made into foods such as burgers and sausages.