Cultured meat

Truth, as the saying goes, is often stranger than fiction. The very notion of resurrecting the long-extinct woolly mammoth was the stuff of fantasy not that long ago, but scientists are already workin

Another cell-based meat company is poised to have its meat products introduced in restaurants.

French startup Gourmey just raised a Series A funding round led by Earlybird Venture Capital. In total, the company banked $48 million (€48 million). The company has been working on cultivated meat,

Its technology is a way to grow and control cells without the need for any of those expensive recombinant proteins for cell production.

China is a notoriously difficult market for international startups to crack, but one company seems to have found the recipe for wooing the country’s picky consumers. Three years after Eat Just l

After five years of research, Meati Foods is poised to begin shipping its plant-based meat product later this year.

The technology is not "new," but what has industry followers so excited is the potential for better-quality, more-cost-effective proteins compared to animal-based counterparts.

The company is using both plant-based and real cultivated beef cells in its approach to grow meat from animal cells at large-scale and more affordably.

While much of the recent capital has targeted the consumer-facing, or downstream side, the firm believes future investments will go into technologies closer to the farm or lab.

You can’t tackle climate change without taking a hard look at the environmental impact of the global meat and dairy industries. Combined, they emit 7.1 gigatons of greenhouse gasses every year and a

Pending regulatory review, the company’s chicken product will be available to consumers in the U.S. later this year.

Planetary aims to bring all of the alternative protein production planets into orbit with its scaling technology.

Plantish aims to get its salmon product into the first five restaurants by December 2023.

Yali Bio is using precision fermentation to build up a microbial strain library of fats that plant-based companies can use instead of oils as the basis for their alternative meat products.

You don't need to be a scientist to understand the impacts of factory farming: if you've driven past the cattle feedlot in Coalinga, CA, the smell travels for miles.

Cell-cultured meat is a hot topic, yet the process for producing meat in this manner remains slow and costly.

Adil estimates that today’s growth factor costs $2 million per gram to make, but she believes that with efforts from Tiamat Sciences and others, that cost could come down 10 times.

The company will begin production of its first product offering, a variety of pork sausages, next year.

Our best hope for reducing carbon emissions isn't new government spending. It's a technological sea change -- one that can only come from the private sector.

Bioengineering may soon provide compelling, low-carbon alternatives in industries where even the best methods produce significant emissions. Utilizing natural and engineered biological process has led