The basics of synthetic meat

How synthetic meat is made

The future of meat is cheaper, faster, and more environmentally friendly—it will also be grown in a lab. This three-minute video breaks down how exactly lab-grown meat is made.

How cultured meat is made

In recent years, a number of companies have debuted meatless alternatives to traditional burgers, chicken, and more. Some are made from soy, while others use molecular formulations to recreate the flavor profile and texture of meat. Now, actual meat...

How healthy is lab-grown meat?

While meat-less meat options like Beyond and Impossible burgers are known for being the environmentally-friendly alternative to real meat, it’s important to also consider their impact on human health. Health benefits of these meat alternatives...

Tasting a lab-grown chicken nugget

Taste testing the first clean meat chicken nugget from a San Francisco company developing cultured meat. It's chicken, but not as you know it.

As of 2025, perfect synthetic replication of natural organs remains elusive

Advancements such as 3D printing muscles, performing vaginal reconstruction with colon tissue, and growing organs in a lab have shown promise, but artificial options and transplanting substitutions continue to exhibit functional and performance limitations compared to their natural equivalents.

Scientists have created a cell from scratch—called a SpudCell—proof-of-concept work that a lab-made cell can feed, grow, and replicate like a natural cell.

In 2026, researchers at the University of Minnesota created the world's first synthetic cell—a cell made from non-living chemical components—that can eat, grow, divide, and compete with other cells for resources.

Synthetic biology transforms cells into custom DNA foundries

At companies like Ginkgo Bioworks, researchers are reprogramming cells to act as workshops that can create custom molecules, such as medicines and fertilizers, by stitching together DNA sequences—often in novel combinations—before inserting them into an organism's genome.

Meet six commercially available synbio products

An article exploring the science behind synbio products currently on the market, and projecting the products that can be expected over the next 10 years.

Challenges for synthetic biology

Can engineering approaches tame the complexity and unpredictability of living systems? An exploration of five challenges for the field and how they might be resolved.

Making industrial chemicals with synthetic biology

A new report forecasts that synthetic biology will transform from creating niche, environmentally friendly products to creating new molecules within the next decade.

In 2025, researchers in the UK began working on developing artificial DNA

The Synthetic Human Genome Project aims to one day construct human DNA, molecule by molecule, in the hopes of creating disease-resistant cells and synthetic chromosomes for study. However, critics warn it may be misused to create enhanced or modified humans.

Why don't we synthesize blood?

We're trying. Scientists are currently working on creating viable synthetic blood, an alternative to the presently relied-upon donations that manage to fall short of demand. More than half of the world's nations struggle to meet their population's need for blood. This article details current and historical efforts to develop synthetic blood, a venture that started more than 400 years ago.

Synthetic biology can prevent extinction by creating create disease-resilient plants and animals

Through gene editing and the deployment of artificial cells, scientists can leverage learnings from the genetic sequencing of animals with known resistances to protect endangered species. Gene editing of certain species, such as mosquitoes, can also reduce their ability to spread diseases like malaria between humans.

Scientists William Russell and Rex Burch proposed in 1959 that when it comes to animal testing, there should be 'three Rs'—replace animals wherever possible; reduce their numbers; refine how they're treated.

Proof of 'natural' food claims are voluntary for most food products

Unlike the enforcement done by the USDA for meat, dairy and eggs, the FDA offers loose guidelines for using a "natural" food label on most foods, and following the guidelines is voluntary. As a result, many products labeled as "natural" can contain processed ingredients and synthetic additives.

The new phenomenon of 15-minute lab-grown diamonds

In 2024, scientists developed a groundbreaking method to create diamonds at normal room temperature and pressure. This efficient and simple process contrasts with the traditional high-pressure, high-temperature method. While limitations still exist, such as minuscule sizes, this discovery moves us toward an exciting new era in diamond synthesis. Check out the article for further information about how diamonds are made.

Biotech is trying to boost drug production efficiency—using chicken eggs

A company called Neion Bio is genetically engineering birds in a bid to produce medical compounds, a herculean task that scientists have struggled with for decades. The US FDA has approved only one chicken-derived drug in the past—an expensive treatment for a rare liver disorder. (Some users may encounter a paywall.)

Visualization of printing synthetic DNA

Ever wonder how synthetic DNA is made? Discover how GenScript uses innovative technology to synthesize precise, high-quality DNA at a larger scale than ever before.

Many artisan cheesemakers avoid modern methods

While much of the cheese found at the supermarket has been made in a factory, there are still plenty of artisan cheesemakers who do things the old-fashioned way. There is also a burgeoning vegan cheese market, which has quickly evolved from plasticky neon-orange shreds to Camembert-style soft cheeses made using traditional techniques.

Watch a pro butcher turn half a pig into eight common meals

The variety of food derived from a pig is enormous—from the common hot dog to delicate capicola. Watch butcher John Ratliff transform this meat into the basis of some of the most well-known meals.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

GMOs sound scary, but you eat them every day

Why are GMOs bad? They aren't. We've been eating them for decades with no ill effects, which makes sense, because a genetically modified organism is simply an organism, like every other organism, produces hundreds of thousands of proteins, but one or two of them are proteins that were chosen specifically by humans. Watch this 11-minute video for more.

Beanless 'coffee' is an eco-friendly alternative

As we consider the role of agriculture in climate change, many people are seeking alternatives to the most resource-hungry crops—coffee included. Are new synthetic alternatives the answer? Startups are exploring beanless “coffee” made in a variety of ways.

Collagen supplements typically come from animal sources like fish, pigs, or cattle

Eating collagen-rich foods won't lead to more collagen in the body because your digestive system breaks down consumed collagen into amino acids. Instead, eating a healthy diet of proteins and greens helps your body to produce collagen. Collagen supplements derived from animal skin and bones are typically sold in a prebroken-down peptide formulation called hydrolyzed collagen so they can be absorbed through the gut into the bloodstream.

Animals' stomach lining produces cheese

Cheesemaking would be impossible without rennet, the enzyme that separates milk’s liquid and solid components. Rennet occurs naturally in the stomach lining of young goats, cows, and lambs to help them digest milk, a process that also allows cheesemakers to use it to make curds. Now we have plant-based rennet that comes from thistles, artichokes, and other similar plants.

The ease of deepfakes creation may soon overwhelm our sense of digital truth

Shortly after the public release of related technology in 2017, some experts saw the technical limitations of deepfakes as preventing them from becoming widespread tools of disinformation. Since then, the neural networks behind diffusion models and generative AI have eliminated the barriers to creating convincing synthetic media for propaganda.

Is synbio really cool, really scary, or both?

There's always been a divide between technology, the inanimate stuff that we build, and biology, the living stuff that nature builds. Synthetic biologists are trying to figure out how to close the gap by building living things.

Alpha-gal allergy is a problem for red meat lovers, and that same alpha-gal sugar is an issue for xenotransplants, too—since it's present in pigs, human bodies reject pig-to-human transplants as foreign once they detect the substance.

Once limited to expert studios, automated tools can create convincing deepfakes

Although the best deepfakes are engineered using generative adversarial networks where systems compete to create and assess fake data until the two cannot be distinguished, simpler tools have allowed nonexperts to develop deepfakes for financial scams, political deception, and nonconsensual pornography.

Greenhouse gases from farming are driven by meat

The food we eat contributes to one-third of global greenhouse gas emissions caused by human activities, according to two studies published in 2021. These emissions come from various sources along the food production chain, including transportation,...

The unexpected return of the steakhouse

Although the 2010s and early 2020s saw fewer people eating red meat, the momentum has now swung in the opposite direction, with vegetarian spots closing and hip new restaurants slinging beef. Food writer Bettina Makalintal makes sense of the sudden shift by unpacking the steakhouse's resurgence.

Pig organ transplants are apparently kosher—you just can’t eat them

Science writer Mary Roach speaks with journalist Terry Gross about her latest book, “Replaceable You: Adventures in Human Anatomy” and discusses topics including why pig organs have become of such interest and what religious leaders have told her about pig organs and compliance with Jewish dietary law.

Inside the community movement behind DIY synthetic biology

Margaret Talbot spotlights the rise of DIY biology in community labs, where amateur scientists—often outside formal institutions—create everything from insulin to prosthetic prototypes. These grassroots biohackers challenge traditional science by pursuing open, accessible innovation, raising questions about credibility, ethical oversight, and acceptance by mainstream researchers.

How to prevent a worst-case scenario with synbio

Author and entrepreneur Rob Reid reviews the risks of a world where more and more people have access to the technology needed to create a doomsday bug that could wipe out humanity.

Watch the iterative process of successfully printing a slice of vegan cheesecake

3D printing food requires integrating ingredients with a variety of properties, which may not all resist the physical stress of stacking. This means successful 3D printing of food may require rethinking how ingredients are layered and modifying ratios of each, potentially sacrificing taste for structural integrity.

Vegan cheesemaking relies heavily on nuts and seeds

We might associate vegan cheese with current health trends, but there’s actually been a small-but-growing market for plant-based cheeses since the 19th century. But for vegan cheeses to appeal to a wider demographic, they have to compete with the familiar flavors and textures of dairy cheeses.

Should you eat an all-meat diet?

The carnivore diet is reportedly a way of eating inherited from human ancestors, a tale that has roots in anthropology's early days. This article explores the all-meat diet's ancestral claims and what happens if you cut vegetables and fruits from...

Recombinant DNA technology turns microorganisms into protein factories

Genes for molecules such as insulin can be inserted into loops of bacterial DNA called plasmids and reinserted into bacteria. Once placed in fermentation tanks, these bacteria use the gene to produce these molecules, which are then harvested and purified for eventual use.

'Artificial embryos': The hidden steps in forming a spine

Somitogenesis is the process by which segmented body structures like vertebrae form in embryos. While the process is well understood in animals like mice or zebrafish it is difficult to study in humans. But now, researchers have created a model of somitogenesis, using pluripotent stem cells, called an axioloid.

Pig-to-human transplant work has raised concerns about donor pigs' living conditions.

How to cook food with lasers

Creative Machines Lab at Columbia Engineering have developed a system of software-controlled lasers to cook food with precision, retain moisture with the final-cooked product, brown food within its original packaging, and create an entirely new meal creation process for a consumer. Watch this three-minute video to see for yourself.

AI-generated avatars allow users to create deepfakes in real time

Synthetic media tools can map voices and faces to make individuals appear as someone else. Although they open the door to new opportunities in immersive education and entertainment, they also raise concerns about the misuse of personal identity.

How 3D printing inside cells paves the way for microscopic machines

In 2026, scientists in Slovenia developed a method to 3D print a small elephant, several microscopic geometric objects, and barcodes for cell labeling within living human cells, which continued to grow and divide thereafter. The experiment opens the door to fabricating devices within cells to study and manipulate cellular functions.

Organoids: 3D organs grown from stem cells in the lab

An organoid is a three-dimensional construct composed of multiple cell types that originate from stem cells that can simulate the architecture and functionality of native organs. One big benefit of these lab-grown organs is that drug candidates can be tested in model systems without needing live patients.

Imagining the farms of the future

About 10,000 years ago, humans began to farm. This agricultural revolution was a turning point in our history and enabled the existence of civilization. Today, nearly 40 percent of our planet is farmland. Spread all over the world, these lands are the pieces to a global puzzle we're all facing: in the future, how can we feed every member of a growing population a healthy diet? Brent Loken investigates in this seven-minute video.

US federal researchers are blocked from putting certain human cells in animals

In 2015, US policymakers put a halt to any government-funded work that would insert human stem cells into animals. The reasoning was that human cells might spread through the animal's body and perhaps to its brain, blurring the line between humans and nonhumans. The ban remains in place today even as gene-edited pig parts are being placed in humans.

Using artificial wombs to improve preterm infant health outcomes

Researchers at a hospital in the US have successfully used artificial wombs to care for preterm lambs and are now looking at the possibility of human trials. This nine-minute video includes interviews with the researchers and explains the reasoning...

Why processed foods can be so addictive

In recent years, many critics have voiced their concerns about the food industry and how ultra-processed foods affect our health. Despite our awareness of these issues, processed foods are still incredibly hard to remove from our diet. In this podcast by The Guardian, Dr. Chris van Tulleken explains how “junk food” is created to get us hooked, how it negatively affects us, and what we can do to improve our eating habits.

The promise and peril of AI in agriculture

Robots. Drones. Artificial Intelligence. All three are touted as potential saviors for farmers, and are already being deployed on large farms, where they assist with such tasks as managing crops, milking cows, and helping farmers make decisions about their land. But agricultural AI could have disastrous, unintended consequences.