Carian mengenai topik lab-grown

Companies in the fledgling industry hope their product will appeal to vegans and vegetarians as well as climate conscious meat eaters.

There are still many hurdles for lab-grown meat to overcome before it changes the way we eat.

It's been around for a decade now but cultured meat still faces some huge hurdles.

Two years after Singapore greenlighted lab-grown meat for human consumption, mass production has yet to start.

Fancy a lion burger? A tiger steak?

Food made in the lab is no longer just the stuff of science fiction.

A start-up manages to further reduce dependence on animals through its genetically engineered barley.

Japanese scientists say they have succeeded in recreating Wagyu that could eventually look and taste like the real steak.

Most pet food includes animal protein, which requires the slaughter of animals and is ultimately a source of planet-warming gases.

Cellular meat could, on the contrary, present sustainability problems, according to the Meat Atlas report.

BlueNalu is developing a variety of seafood products directly from fish cells.

These in-vitro proteins are made from animal cells and then grown in test tubes.

Pressure is also mounting to sharply curb consumption of meat and especially beef, a major source of greenhouse gases.

Flavour specialists and food scientists create vegetarian versions of traditionally meaty dishes that taste like the real thing.

Singapore has given U.S. start-up Eat Just the greenlight to sell its lab-grown chicken meat, in what the firm says is the world's first regulatory approval for so-called clean meat.