Yeast left over from brewing beer can be transformed into edible "scaffolds" for cultivated meat—sometimes known as lab-grown ...

Wagyu, a style of Japanese beef renowned for marbled texture and delectable, melt-in-the-mouth flavour, is produced from carefully raised cattle that roam in open paddocks. A team of researchers in ...

A new study tests whether spent yeast from breweries can supply cellulose scaffolds that support lab-grown meat production.

Scientists are turning a stubborn waste problem from the beer industry into a surprisingly effective tool for making ...

“Our fungal tissue culture process allows us to achieve complex structures that replicate the fibrous and tender consistency of meat with few ingredients.” Specifically, the ‘highly versatile’ ...