Laboratory-Grown Meat

Tom Whipple investigates one of the biggest days in the 10,000 year history of maths. This week, overnight, OpenAI dropped hundreds of mathematical papers onto the internet. From the Margulis-Platonov conjecture to the Gaussian Propeller conjecture to Banach’s simple Lebesgue-spe ...  Show more

Tom Whipple travels 100m below Switzerland to the tunnels of CERN's Large Hadron Collider (LHC) where the beams have been powered down to begin the High-Luminosity LHC upgrade. Paulo Fessia, deputy head of the upgrade project, shows us what they're doing and why.In one of the cav ...  Show more

Can we really have our burger, eat it—and never need to kill a cow? Growing meat outside of animals—in a lab or, these days, in shiny steel bioreactors—promises to deliver a future in which we can enjoy sausages and sushi without guilt, and maybe even without sending our planet u ...  Show more

Plant-based meat substitutes have come a long way since frozen veggie patties with big chunks of carrots and sharpie grill marks. Now, companies like Impossible Foods are making plant-based burgers that look, smell, taste and bleed like real meat. In this Lab, Titi and Zakiya lea ...  Show more

Imagine if the meat we ate was all grown in shiny silver vats, with no animals harmed in the process. That’s the vision of start-ups around the world, each trying to perfect lab-grown or cultured meat. It’s a huge challenge in bioengineering to make it work at a cheap enough pric ...  Show more

Silicon Valley seems to be constantly pumping out "solutions" to fix our broken food system. The latest and greatest: cell-cultured meat — meat that's grown in vats, without needing to kill animals. Companies say their new techy meat will be safe and better for the planet than wh ...  Show more