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Science journalist Linda Geddes talks about her trip to the Netherlands to try lab-grown sausages from Meatable, discussing their sustainable and ethical implications, the process of making them in fermentation tanks, their taste compared to traditional meat, and the potential future of cultivated meat production as a solution to environmental challenges.
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Quick takeaways
- Lab-grown meat offers sustainable alternative to traditional meat production.
- Cultivated sausages aim to mimic taste and texture of conventional meat while promoting sustainability.
Deep dives
Lab-Grown Meat Industry Potential
The podcast delves into the possibilities of lab-grown or cultivated meat as a sustainable solution for the environmental and welfare issues associated with traditional meat production. It explores the process of growing meat in giant fermentation tanks rather than labs, with companies like Meetable focusing on cultivating pig cells to create sausages with a combination of pig fat cells and vegetable proteins.
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highlights
Listen to the best highlights from the podcasts you love and dive into the full episode