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 ACS’ Journal of Agricultural and Food Chemistry have created a prototype cultured pork using a new material: kafirin proteins isolated from red sorghum grain.

In earthquake-prone areas like Japan, there is a need for better prediction of soil stability to mitigate liquefaction risks. Towards this end, researchers have used machine learning models, including artificial neural networks and bagging techniques, to create accurate 3D maps of bearing layers using data from 433 locations in Setagaya, Tokyo. This approach can identify stable construction sites, enhance disaster planning, and contribute to safer urban development, making cities more resilient to liquefaction risks.

Improvements in three-dimensional (3D) scanning have enabled quick and accurate scanning of 3D objects, including cultural heritage objects, as 3D point cloud data. However, conventional edge-highlighting visualization techniques, used for understanding complex 3D structures, result in excessive line clutter, reducing clarity. Addressing these issues, a multinational team of researchers have developed a novel technique, involving independent rendering of soft and sharp edges in 3D structures, resulting in improved clarity and depth perception.

Cultured meat is grown from animal muscle cells, and animal serum is required to promote the growth of these cells. However, the use of serum poses significant challenges because of its high cost and associated ethical concerns. Now, researchers have developed a system where growth factor-secreting liver cells and photosynthetic microorganisms can be grown together to create a low cost, environmentally friendly medium to grow muscle cells without the use of animal serum.