meat
New colloidal technique could give a juicy sensation without adding fat
| 3 min read
Researchers produce fat tissue in the lab at a scale that could help enable large-scale production of cultured meat
| 3 min read
Balancing taste and health in alternative meat products with high-throughput lipidomic profiling
| 1 min read
The customer response to food recalls varies depending on the severity and the reason
| 3 min read
Researchers created a disposable, fast, and reliable system for identifying putrescine in beef samples
| 2 min read
With this consultation complete, UPSIDE Foods is one step closer to becoming the first cell-cultured meat vendor to enter the US consumer market
| 2 min read
The proof-of-concept sensor is made of edible materials including salt, cabbage, and beeswax
| 2 min read
Substituting 20 percent of meat from cattle with microbial protein by 2050 could halve deforestation
| 3 min read
"How the sausage is made" finds muscle proteins emulsify fats, oils much differently than plant proteins do
| 2 min read
Many foods and beverages might one day come from labs instead of farms
| 4 min read
