Scientists have long known that cellular membranes vary in thickness, but measuring those differences inside actual cells has ...

As cultivated meat companies push beyond proof-of-concept and toward commercialization, some of the sector’s most stubborn ...

To stay healthy, our cells rely on a self-cleaning mechanism that removes defective or unnecessary components. This process, ...

Scientists named 190 new plants and fungi in 2025, many already threatened. New DNA tools are speeding discovery as habitat ...

Yeast left over from brewing beer can be transformed into edible ‘scaffolds’ for cultivated meat – sometimes known as lab-grown meat – which could offer a more sustainable, cost-effective alternative ...

This rainforest tree solved one of evolution’s hardest problems. Here’s how it evolved to use tension and geometry to fire ...

It’s 2026, and restaurants are catching up with the new age. Some restaurants serve foods developed through cell cultivation, ...

Innovation doesn’t always mean creating something entirely new. Some of the most remarkable breakthroughs come from observing ...

Scientists are turning a stubborn waste problem from the beer industry into a surprisingly effective tool for making ...

A new study tests whether spent yeast from breweries can supply cellulose scaffolds that support lab-grown meat production.

“While it’s relatively easy to grow animal cells for mass food production you need to be able to grow them on something cheap ...

Researchers have identified three previously unknown lipid molecules in rice bran, one of which strengthens the skin's ...