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.

Art and science are sometimes poles apart, but that isn’t the case in a research project described in ACS Omega. For this work, an interdisciplinary team merged scientific research, technological advancements and artistic exploration to experiment with the production, properties and application of a new kind of ceramic.