{
  "id": 16777360,
  "title": "Does the future of food production start in the lab?",
  "url": "https://urgent.news/2026/10/27/does-the-future-of-food-production-start-in-the-lab",
  "topic": "science",
  "section": "Science",
  "published": "2026-10-27T18:00:04.000Z",
  "source": {
    "name": "Phys.org",
    "slug": "phys-org",
    "url": "https://phys.org/news/2026-10-future-food-production-lab.html"
  },
  "original_language": "en",
  "account": null,
  "summary": "Lab-grown protein that mimics the color, taste and texture of meat. Egg white substitutes used for baked goods. Food colorants that replace beta-carotene extracted from carrots. Those are some of the products created with precision fermentation, an emerging technology that can develop tailored food ingredients in the laboratory. If adapted to large-scale production, it can potentially contribute…",
  "key_points": [],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}