Lab-grown meat is gaining traction. But before we consume it, we need to believe in it – and that's where design comes in. Jane Englefield asks scientists, designers and a food critic what's at stake. More about What will it take for us to eat lab-grown steak?
Scientists from South Korea's Yonsei University have invented what they believe to be a sustainable, high-protein food in the form of "beef rice", made by growing cow cells in grains of rice. More about Scientists develop hybrid "beef rice" as future meat alternative
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 about Leyu Li proposes hybrid meaty vegetables by merging lab-grown meat with plants
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 about Lab-grown meat to feature on restaurant menu for first time after "breakthrough" approval
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 about Ouroboros Steak grow-your-own human meat kit is "technically" not cannibalism
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 about World's first lab-grown steak is made from beef but slaughter-free
Dutch artist and philosopher Koert Mensvoort has launched a virtual restaurant featuring a menu of conceptual dishes that could be made possible by lab-grown meat – including knitted mince, a cocktail made from meat foam and sausages grown from living pets (+ slideshow). More about Bistro in Vitro is a virtual restaurant serving the artificial meat dishes of the future