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Lab-grown meat: A taste test of cell-cultivated chicken | Food-and-cooking

U.S. regulators recently approved the sale of chicken made from animal cells, allowing two California companies to offer "lab-grown" meat to the nation s restaurant tables and eventually, supermarket shelves. Here s

United statesZach tyndallCulinary institute of americaUs agriculture department onUpside foodsBeyond meatImpossible burgerJess weaverCulinary instituteGood meat

Lab-grown meat: A taste test of cell-cultivated chicken

U.S. regulators recently approved the sale of chicken made from animal cells, allowing two California companies to offer "lab-grown" meat to the nation s restaurant tables and eventually, supermarket shelves. Here s

United statesZach tyndallCulinary institute of americaUs agriculture department onUpside foodsBeyond meatImpossible burgerJess weaverCulinary instituteGood meat

Lab-grown meat: A taste test of cell-cultivated chicken

U.S. regulators recently approved the sale of chicken made from animal cells, allowing two California companies to offer "lab-grown" meat to the nation s restaurant tables and eventually, supermarket shelves. Here s

United statesZach tyndallUs agriculture department onCulinary institute of americaUpside foodsBeyond meatImpossible burgerJess weaverCulinary instituteGood meat

Lab-grown meat: A taste test of cell-cultivated chicken

U.S. regulators recently approved the sale of chicken made from animal cells, allowing two California companies to offer "lab-grown" meat to the nation s restaurant tables and eventually, supermarket shelves. Here s

United statesZach tyndallCulinary institute of americaUs agriculture department onUpside foodsBeyond meatImpossible burgerJess weaverCulinary instituteGood meat

Lab-grown meat: A taste test of cell-cultivated chicken

U.S. regulators recently approved the sale of chicken made from animal cells, allowing two California companies to offer "lab-grown" meat to the nation s restaurant tables and eventually, supermarket shelves. Here s

United statesZach tyndallUs agriculture department onCulinary institute of americaUpside foodsBeyond meatImpossible burgerJess weaverCulinary instituteGood meat

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