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A familiar aroma wafted through the Believer Meats test kitchen earlier this year as Research and Development Chef Andres Voloschin flipped sizzling strips of chicken conjured from cells. More than 150 startups are chasing an ambitious goal: meat that doesn’t require raising and killing animals that is affordable and tastes and feels like the meat we eat now. Companies making so-called “cultivated,” or “cultured” meat, which is also popularly known as “lab-grown” meat, are trying to scale up quickly — partnering with traditional meat companies, drawing more and more investors and breaking ground on new production facilities in the U.S. and elsewhere.

United statesNorth carolinaBruce friedrichYaakov nahmiasTerry cheaNora baileyJon medvedGlenn gaudetteKenzo khooAssociated pressTyson foodsMark post at maastricht universityDevelopment chef andres voloschinGood food instituteA world health organizationHoward hughes medical institute science