George Monbiot’s documentary could delight and frustrate cultured meat lovers in equal measure.
It's relatively easy to grow a bunch of animal cells to turn into a burger. But to grow a steak made of cultured meat is a trickier task. Bioengineers must create organized, three-dimensional tissues.
Surveys suggest fewer than half of Americans are looking forward to lab-grown meat. A moral psychologist examines common objections and why for the most part they're not logical.
As the number of companies growing meat in vats explodes, the sector is facing challenges that show it is coming of age.
Cultured meat comes from cells in a lab, not muscles in an animal. While regulatory and technological aspects are being worked out, less is known about whether people are up for eating this stuff.