Lab-grown chicken, beef, and duck products are edging toward the U.S. market—despite enduring confusion about how they’ll be regulated. But language buried in a draft spending bill released by a U.S. House of Representatives appropriations… As lab-grown meat advances, U.S. lawmakers call for regulation
Biochemist Patrick O. Brown, founder of Impossible Foods Inc., invented a magic ingredient” that solves what he calls the planet’s biggest environmental problem: beef. The ingredient, made from soybean roots and genetically engineered yeast, goes… Impossible Foods’ Quest to Save the Planet Fails to Impress FDA
When the Impossible Burger–a plant-based burger designed to sizzle, smell, taste, and bleed like beef–launched in July 2016, it was available first in Manhattan at Momofuku Nishi, a restaurant that also sells $39 strip steak… The plant based impossible burger now available at White Castle
FORGET FREE-RANGE, ANTIBIOTIC-FREE, and grass-fed—tomorrow’s burger will be lab-cultured. Scientists are creating a new slaughterhouse-free food group called clean meat: edible animal protein grown in a vat. Stem cells are extracted from animals, brewed in… THE HIGH COST OF LAB-TO-TABLE MEAT
Explore two distinctly different approaches to Watch the video
The US Cattlemen’s Association (USCA) has filed a petition to the USDA arguing that lab-grown meat startups should not be able to call their products “meat,” since they do not come from slaughtered animals. Though… The battle between the beef industry and Silicon Valley’s lab-grown meat startups is heating up