As cultured meat moves toward commercialization, people want to understand how it impacts health compared to conventional animal meat. So, researchers publishing in ACS’ Journal of Agricultural and Food Chemistry conducted an initial food safety study to identify potential allergens in cultured beef cells. They report mixed hazard results: Cultured cells contained relatively fewer traditional protein allergens than regular steak but provoked stronger immune reactions in blood samples from people with an acquired meat allergy.

Babies born between 2003 and 2006 were exposed to many more “forever chemicals” before birth than scientists previously understood, according to new research published in Environmental Science & Technology.

The University of East London and STRABAG UK have announced a major new collaboration, focused on developing and commercialising a pioneering low-carbon grout that could significantly reduce the environmental impact of tunnelling projects across the UK and wider infrastructure markets.