From chocolate made with cell-grown cocoa butter to cultivated meat produced without raising animals, a new generation of foods is moving from research labs to the marketplace.
As climate change, rising food prices, deforestation, and supply chain disruptions put increasing pressure on traditional agriculture, scientists and companies are exploring alternatives that could transform how food is produced.
This explainer examines how lab-grown foods are made, why major companies are investing billions in the sector, the potential health and environmental benefits they promise, and the questions that remain about their sustainability, nutritional value, and long-term impacts.
Could these technologies reshape the future of food, or are they simply a passing trend?
