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Researchers are trying to recreate Wagyu, foie gras, and blue fin tuna.

It's not every day you get to call a simple sashimi wrap groundbreaking science, but that was certainly true of my recent meal at an event hosted by the Tufts University Center for Cellular Agriculture (TUCCA).

Nicole Tichenor Blackstone examines the environmental, health, economic, and social impact of what’s on the table.

Innovation is rarely linear. Setbacks are to be expected in the development of any new technology. Progress, too — and there have been some recent advances, including research at Tufts to slash the cost of cultivated meat.

Bovine muscle cells were made to produce their own growth signals, removing the costly ingredients from the production process.

While the verdict is still out on the sustainability of cultivated meat, a panel of experts during the Tufts University Cellular Agriculture Innovation Day in Boston are optimistic.

Views about the current status of cultivated meat technology varied sharply at this year’s cellular agriculture innovation day at Tufts University.

Sustained government support such as USDA's landmark grant to Tufts University's National Institute for Cellular Agriculture can energize R&D and renew attention from the private sector.

Scaling and consumer buy-in considered crucial aims during second annual conference.