A misbehaving chair by Lara Bohinc sits side-by-side with Juicy Marbles' meat-free steak in House of Creatures, an exhibition of Slovenian work at Milan design week. More about House of Creatures exhibition brings together design misfits in Milan
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
Netherlands-based designer Kyran Knauf has created a tabletop device that allows users to breed and harvest crickets as an alternative protein source. More about Kyran Knauf creates tabletop cricket farm for household 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
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 about Air Protein creates fake steak from CO2 that replicates taste and texture of meat
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
Food tech start-up Solar Foods has created a climate-friendly, protein-rich food made from electricity, air and water laced with bacteria. More about Solein protein powder "100 times more climate-friendly" than other food
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
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 about Novameat develops 3D-printed vegan steak from plant-based proteins
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 about Alternatives for meat consumption to be explored by ÉCAL during Milan design week
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 about IKEA's Copenhagen research lab investigates the future of the meatball