Exploring Lab-Grown Sausages: A Sustainable Alternative to Traditional Meat

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The chapter discusses the visit to a Dutch company, Meetable, specializing in cultivating pig cells to create sausages and the experience of trying lab-grown sausages with a blend of pig fat cells and vegetable proteins. It highlights the process of creating these cultured meats as a potential solution to environmental challenges in traditional meat production.

Ian Sample hears from Linda Geddes about her recent trip to the Netherlands to try cultivated meat sausages, courtesy of the company Meatable. Advocates say that cultivated meat could be the future of sustainable and ethical meat production. Linda explains how they’re made, how their carbon footprint compares with traditional meat and most importantly … what they taste like!. Help support our independent journalism at theguardian.com/sciencepod