Lab-grown meat is gaining traction. But before we consume it, we need to believe in it – and that's where design comes in. Jane Englefield asks scientists, designers and a food critic what's at stake. More about What will it take for us to eat lab-grown steak?
Scientists from South Korea's Yonsei University have invented what they believe to be a sustainable, high-protein food in the form of "beef rice", made by growing cow cells in grains of rice. More about Scientists develop hybrid "beef rice" as future meat alternative
At Dutch Design Week, London-based food designer Leyu Li showcased three conceptual products that combine lab-grown meat with vegetables, called Broccopork, Mushchicken and Peaf. More about Leyu Li proposes hybrid meaty vegetables by merging lab-grown meat with plants
California-based startup Air Protein has developed a meat alternative called Air Meat, which is made using microbes that turn recycled carbon dioxide into protein. More about Air Protein creates fake steak from CO2 that replicates taste and texture of meat
Chicken nuggets that US startup Eat Just created in fermentation tanks will soon be available in a restaurant in Singapore, as the first lab-grown meat in the world to be approved for sale. More about Lab-grown meat to feature on restaurant menu for first time after "breakthrough" approval
A group of American scientists and designers have developed a concept for a grow-your-own steak kit using human cells and blood to question the ethics of the cultured meat industry. More about Ouroboros Steak grow-your-own human meat kit is "technically" not cannibalism
London design studio Johnson Banks has created a visual identity for new meat alternative brand This, aimed at flexitarians wanting to reduce their animal consumption. More about Johnson Banks creates meat alternative packaging that isn't "preachy"
The first steak grown in a laboratory from cow cells as a meat alternative has been developed in Israel, and claims to have a texture and flavour similar to conventional meat. More about World's first lab-grown steak is made from beef but slaughter-free
British photographer Alastair Philip Wiper has gone behind the scenes at a Danish factory to reveal the setting where canned pork is produced. More about Alastair Philip Wiper photographs the Tulip Pork Luncheon Meat factory
Haunches of ham are displayed in rows behind the glazed facade of this semi-underground prosciutto factory, which sits beneath a grassy roof in Italy's hilly Umbrian countryside (+ slideshow). More about Enzo Eusebi builds sunken prosciutto factory in the Italian countryside
IKEA's future-living research lab Space10 has launched a visual exploration into what the next 20 years of food design might hold for the meatball, including artificially-grown animal flesh and crispy insect protein. More about IKEA's Copenhagen research lab investigates the future of the meatball
MAD architects founder Ma Yansong has created a series of carpets shaped like juicy steaks for labradors (+ movie). More about Ma Yansong designs meat-patterned rugs for dogs
A pair of students have created a conceptual prototype for a countertop 3D printer that people could use to make meat in their own homes (+ movie). More about Conceptual machine designed for 3D-printing meat on-demand in any kitchen
Graduate shows 2015: intended to promote eating humans, the Guide to Cannibalism provides recipes for cooking meat, and also comes with kitchenware embedded with real hair (+ slideshow). More about Guide to Cannibalism suggests ways to eat humans
Dutch artist and philosopher Koert Mensvoort has launched a virtual restaurant featuring a menu of conceptual dishes that could be made possible by lab-grown meat – including knitted mince, a cocktail made from meat foam and sausages grown from living pets (+ slideshow). More about Bistro in Vitro is a virtual restaurant serving the artificial meat dishes of the future
A travelling abattoir highlights the reality of meat production and examines how it can be made more humane in this project by Royal College of Art graduate Janice Tseng Lau. More about Janice Tseng Lau imagines travelling abattoir to expose the reality of meat production
Photo essay: British photographer Alastair Philip Wiper toured the interior of one of the largest slaughterhouses in the world to create this series of images documenting how pigs are turned into pork, sausages and bacon (+ slideshow). More about Behind-the-scenes look inside one of the world's biggest slaughterhouses by Alastair Philip Wiper
Blood appears to drip from display units and garments hang from meat hooks in this installation at the London flagship store of French fashion house Hermès by designers Studio Toogood (+ slideshow). More about Studio Toogood creates a blood red installation for Hermès
In this article from Print Shift, our one-off magazine about additive manufacturing, Dezeen's Ben Hobson asks how soon we could be tucking into 3D-printed steaks. More about "One day we will be able to 3D-print a hamburger"
News: 3D printing expert Janne Kyttanen has produced prototype printed pasta, breakfast cereal and burgers to demonstrate how advances in 3D printing could transform the way we eat (+ interview + slideshow). More about "Food is the next frontier of 3D printing"