Sorghum grain–based scaffolds expand lab-grown pork options

Meat grown in a lab isn't science fiction anymore. Cultured meats have existed for over a decade, and as of 2023, you might even find lab-grown chicken in restaurants (in the U.S., at least). Now, with the literal support of plant-based scaffolds, "clean meat" options are expanding. Researchers publishing in the Journal of Agricultural and Food Chemistry have created a prototype cultured pork using a new material: kafirin proteins isolated from red sorghum grain.