Kyran Knauf creates tabletop cricket farm for household meat alternative
Netherlands-based designer Kyran Knauf has created a tabletop device that allows users to breed and harvest crickets as an alternative protein source. More
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Leyu Li proposes hybrid meaty vegetables by merging lab-grown meat with plants
At Dutch Design Week, London-based food designer Leyu Li showcased three conceptual products that combine lab-grown meat with vegetables, called Broccopork, Mushchicken and Peaf. More
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Air Protein creates fake steak from CO2 that replicates taste and texture of meat
California-based startup Air Protein has developed a meat alternative called Air Meat, which is made using microbes that turn recycled carbon dioxide into protein. More
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Lab-grown meat to feature on restaurant menu for first time after "breakthrough" approval
Chicken nuggets that US startup Eat Just created in fermentation tanks will soon be available in a restaurant in Singapore, as the first lab-grown meat in the world to be approved for sale. More
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Ouroboros Steak grow-your-own human meat kit is "technically" not cannibalism
A group of American scientists and designers have developed a concept for a grow-your-own steak kit using human cells and blood to question the ethics of the cultured meat industry. More
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Solein protein powder "100 times more climate-friendly" than other food
Food tech start-up Solar Foods has created a climate-friendly, protein-rich food made from electricity, air and water laced with bacteria. More
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World's first lab-grown steak is made from beef but slaughter-free
The first steak grown in a laboratory from cow cells as a meat alternative has been developed in Israel, and claims to have a texture and flavour similar to conventional meat. More
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Novameat develops 3D-printed vegan steak from plant-based proteins
Italian bioengineer Giuseppe Scionti from Spanish startup Novameat has invented the "world's first" 3D-printed meat-free steak made from vegetable proteins, which mimics the texture of beef. More
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Alternatives for meat consumption to be explored by ÉCAL during Milan design week
A molecular chef, a master butcher and a designer from Swiss university ÉCAL are exploring sustainable forms of meat consumption with an exhibition of insect bangers and other intriguing sausages. More
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IKEA's Copenhagen research lab investigates the future of the meatball
IKEA's future-living research lab Space10 has launched a visual exploration into what the next 20 years of food design might hold for the meatball, including artificially-grown animal flesh and crispy insect protein. More
