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
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
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
London design studio Johnson Banks has created a visual identity for new meat alternative brand This, aimed at flexitarians wanting to reduce their animal consumption. More
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
British photographer Alastair Philip Wiper has gone behind the scenes at a Danish factory to reveal the setting where canned pork is produced. More
Haunches of ham are displayed in rows behind the glazed facade of this semi-underground prosciutto factory, which sits beneath a grassy roof in Italy's hilly Umbrian countryside (+ slideshow). More
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
MAD architects founder Ma Yansong has created a series of carpets shaped like juicy steaks for labradors (+ movie). More
A pair of students have created a conceptual prototype for a countertop 3D printer that people could use to make meat in their own homes (+ movie). More
Graduate shows 2015: intended to promote eating humans, the Guide to Cannibalism provides recipes for cooking meat, and also comes with kitchenware embedded with real hair (+ slideshow). More
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
A travelling abattoir highlights the reality of meat production and examines how it can be made more humane in this project by Royal College of Art graduate Janice Tseng Lau. More
Photo essay: British photographer Alastair Philip Wiper toured the interior of one of the largest slaughterhouses in the world to create this series of images documenting how pigs are turned into pork, sausages and bacon (+ slideshow). More
Blood appears to drip from display units and garments hang from meat hooks in this installation at the London flagship store of French fashion house Hermès by designers Studio Toogood (+ slideshow). More
In this article from Print Shift, our one-off magazine about additive manufacturing, Dezeen's Ben Hobson asks how soon we could be tucking into 3D-printed steaks. More
News: 3D printing expert Janne Kyttanen has produced prototype printed pasta, breakfast cereal and burgers to demonstrate how advances in 3D printing could transform the way we eat (+ interview + slideshow). More
