Deep dive: How to overcome the difficulties in creating plant-based cheese and dairy
In parts of the world, people have been drinking milk alternatives for centuries, whilst margarine has widely been made without…
From science fiction to reality, ‘no kill’ meat may be coming soon
The meat of the future may be cultured directly from animal cells without slaughtering livestock. It’s not yet sold in…
What Is Cell Cultured Meat and When Can You Try It?
Hanni Rützler, an Austrian nutrition scientist, made history in 2013 when she became the first person to taste meat grown…
Creating clean, cell-based shrimp with Shiok Meats
Due to a lack of academic research and background knowledge regarding cells and crustacean stem cells its taken them approx.…
Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food
This paper draws upon three separately conducted research portfolios on CM. Stephens has been tracking the CM community since 2008,…
The In Vitro Meat Cookbook
The In Vitro Meat Cookbook presents 45 recipes that explore and visualize what in vitro meat products might be on…
Beyond the Impossible: They joys of lab-grown meat
The real magic is in something called lab-grown meat. Not a very catchy or consumer-friendly name, I know, but lab-grown…