Exploring the obstacles faced by a company in offering lab-grown sausages for sale, including legal restrictions in various countries and the expanding market beyond just vegetarians and vegans.
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
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