News

Israelis Have Successfully Grown Mouse Embryos In Artificial Wombs

Published

6 years ago

March 24, 2021

israelis have successfully grown mouse embryos in artificial wombs

Weizmann Institute Of Science

Thanks to the work of a group of Israeli scientists, we’re one step closer to being able to grow human babies in artificial wombs. The scientists, led by Professor Jacob Hanna, have successfully extracted 250 embryos from pregnant mice and placed them in a contraption designed to simulate the uterine wall and give the embryos the right conditions to grow.

“We have grown hundreds of mice in this way, in a method that has taken seven years to develop, and I’m still captivated every time I see it,” said Hanna, who works at the Weizmann Institute of Science, a public research university in Rehovot, Israel. “This could be relevant to other mammals, including humans, though we acknowledge that there are ethical issues related to growing humans outside the body.”

Hanna and his team have revealed their breakthrough in the peer-reviewed journal Nature, a multidisciplinary publication known for publishing the finest research from a variety of academic disciplines.

Previous experiments of this kind involved fetuses with already developed organs, such as when the Children’s Hospital of Philadelphia grew fetal lambs for over four weeks in artificial wombs back in 2017. The Israel-based team started with five-days old embryos consisting of just 250 cells, placing them into a special liquid to provide nourishment.

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“By day 11, they make their own blood and have a beating heart, a fully developed brain. Anybody would look at them and say, ‘this is clearly a mouse fetus with all the characteristics of a mouse.’ It’s gone from being a ball of cells to being an advanced fetus,” explained Hanna.

While this experiment certainly invokes unsettling scenes from the movie Matrix, with machines growing humans in massive quantities to extract electricity from their bodies, scientists are still a long way from applying the research to create life outside the human body. It’s even possible that the ethical issues surrounding such research will lead to its bad, or at least a heavy regulation.

News

Abu Dhabi’s Robot Kitchen Is Serving Up Biryani, Not Burgers

Circus SE wants to put a tiny automated factory inside the buildings where Gulf residents live and work, bypassing part of last-mile delivery.

Published

1 day ago

October 20, 2026

Nour Nasir

abu dhabi's robot kitchen is serving up biryani not burgers

Circus SE

The most telling thing about a new autonomous kitchen now running in Abu Dhabi’s Marina Square is what it won’t cook:

“We don’t do fast food,” says Nikolas Bullwinkel, Founder and CEO of Circus SE. “We’ve actively decided not to build a machine that can only do burgers”.

Instead, the CA-1 system is built around pot-based cooking: curries, pastas, soups and rice dishes. After experimenting with highly personalized recipes, Circus deliberately leaned back toward recognizable food. “We’re going with a chicken biryani because you know it,” Bullwinkel says of the AED 40 dish.

circus se ca-1 robot system

The Germany-based robotics and food technology company operates across eight countries, and Abu Dhabi is its first deployment outside Europe. More locations are expected there and in Dubai.

In Germany, its units can be placed in supermarkets, gas stations, airports and hospitals. In the Gulf, Bullwinkel wants them inside residential and office buildings, replacing some of the complexity of last-mile delivery. “We’re basically bringing a very tiny factory a few square meters into your building,” he says. Catering company Royal Prestige supplies the ingredients and knowledge of local tastes.

The CA-1 manages up to 36 refrigerated ingredient silos alongside automated induction cooking, robotic plating and a self-cleaning dishwasher. Two robotic arms move ingredients through the system with minimal human intervention. It can produce up to 120 hot meals an hour, and a meal such as rice and curry can take around three to four minutes.

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Five cameras and multiple sensors monitor heat, temperature and consistency, an attempt to approximate what a chef perceives. “You can hear something gets burned, you can smell it, you can see it at some point,” Bullwinkel says. CircusOS, the company’s operating system, adjusts recipes in real time.

You might think of the platform as a threat to kitchen staff, but Bullwinkel frames Circus as a way for chefs to develop recipes and distribute them at scale. With that being said, rising labor costs and shortages are also part of his case for automation.