Dairy proteins may be the next product to be mass produced in labs, for use in fluid "milk" production and processed dairy products like yogurt and cheese.
A behavioral scientist explains why people become vegans, why some meat-eaters find them so irksome and how scientists may be nudging us all toward a more plant-centric existence.
Despite many claims, nobody knows for sure how the environmental footprint of lab-grown meat compares to livestock. An animal scientist says the issue is not black and white.
Canadians are increasingly looking to alternatives to meat to get their protein. Pulses like lentils and chickpeas are becoming more popular. Will insects find a way onto our plates too?
Can you call it meat if it's been artificially produced? That's the question cattlemen in the US are asking, and something food regulators will have to grapple with soon when it coms to labelling.