Many Brits are taking advantage of the sunny weather to enjoy back-to-back barbecues and stock their fridges with burgers, buns and of course sausages.
To help us enjoy our food completely guilt-free, an innovative food company today introduced its new lab-grown sausage that sizzles just like the real thing.
Meatable grows cultured meat from just a single cell of an animal, mimicking the natural growth of muscle and fat.
The sausage is the first product to be announced by the Dutch Company that aims to produce real meat without harming the environment or animals.
Daan Luining, Co-Founder and CTO of Meatable said: “This isn’t just like meat, it is meat – 100 percent delicious meat, identical on all levels but without the downsides.
“This is a step in our journey towards creating the new natural meat and I look forward to seeing how the product develops before we can offer it to consumers in the years to come.”
Meatable grows cultured meat from just a single cell of an animal, mimicking the natural growth of muscle and fat. The sausage is the first product to be announced by the Dutch company, which aims to produce real meat without harming the environment or animals
Daan Luining, Meatable’s co-founder and CTO, said, “This isn’t just meat, it’s meat – 100 percent delicious meat, identical on all levels but without the downsides.”
Since its launch in 2018, Meatable has evolved and refined its process for growing cultured meat.
The products use ‘opti-ox’ technology, which only requires a single cell sample to be taken from the animal without harming it.
The process does not require fetal bovine serum (FBS), which is traditionally used in cultured meat production as a supplement to cell feed.
FBS is a controversial ingredient because it is derived from bovine fetuses taken from pregnant cows at slaughter.
It is usually taken from a heart puncture without anesthesia, exposing the fetus to pain and discomfort.
The Meatable team claims that their sausage, which takes only a few weeks to grow, has the same structure, texture, shine, and distinct pork flavor as a sausage made with ground pork shoulder.
It even sizzles in a pan, which is due to moisture in the fatty tissue evaporating in the hot oil.
Krijn de Nood, Co-Founder and CEO of Meatable said: “This is a really exciting moment for the entire Meatable team.
“Seeing and cooking our sausages for the first time was an incredible experience, especially as my co-founder Daan and I were finally able to get our first taste.
“This was particularly exciting as we know that all of our hard work over the last four years has come to fruition to create a true meat sausage that is no different from traditional pork sausages.”
It’s currently not legal to sell cultured meat in Europe without regulatory approval, but the Meatable team hopes their product will be on store shelves by 2025.
They have been working with regulators in the Netherlands to help pass a motion that could allow for wider tasting of cultured meat by the end of the year.
In the future, they will continue to refine their range with nutritionists and chefs until it is as indistinguishable from conventional meat as possible.
Daan Luining said: “I hope that more people will be able to taste it soon after the Dutch government’s request to allow controlled tastings.”
Krijn de Nood added: “We believe cultured meat is the future of nutrition – meat that satisfies the world’s appetite without harming the planet or animals.
“We can’t wait to begin empowering more people to taste meat as the next step in our journey to create the new natural meat.”
The controversial fetal calf serum, which is used as a cell feed additive in cultured meat production, is also not used in the production of the sausages
The Meatable team claims that their sausage has the same structure, texture, shine and distinct pork flavor as a ground pork shoulder sausage. It even sizzles in a pan, which is due to moisture in the fatty tissue evaporating in the hot oil
A study by the environmental consultant CE Delft states that cultured meat could reduce the environmental impact of the meat industry by up to 92 percent.
Around 14 percent of the world’s global emissions are caused by the cultured meat industry, but consuming animal products harms the environment in different ways.
Cows, pigs and other livestock release huge amounts of methane into the atmosphere.
While there is less methane in the atmosphere than other greenhouse gases, it is about 25 times more effective than carbon dioxide at trapping heat.
Raising livestock also means converting forests to farmland, which means cutting down CO2-absorbing trees, further compounding climate change.
More trees are being cut down to convert land to crops because about a third of the grain produced worldwide is used to feed animals raised for human consumption.
Overall, studies have shown that a vegetarian diet can reduce CO2 emissions from food by half, and a vegan diet can reduce them even further.
scientists say The overall environmental impact of cultured meat production is likely to be significantly lower than that of conventionally produced meat.
However, no direct comparison has been possible so far, since cultural products are not produced on an industrial scale.
It’s not currently legal to sell cultured meat in Europe without regulatory approval, but the team at Meatable hope their product will be on store shelves by 2025. They have been working with regulators in the Netherlands to help pass a motion that could allow for broader tasting of cultured meat by the end of the year
You must be kidding me! Scientists unveil plans to make plant-based cheese from yellow PEAS
Out of Error Bolognese to Plant based salmonthat scientists around the world have worked hard to create vegan Alternatives to our favorite foods.
And they show no signs of slowing down as researchers are on track to formulate a brand new vegan cheese — made with yellow split peas.
A study by the University of Copenhagen describes a “functional basis” for a plant-based cheese made from pea protein.
This means that they have created a base from fermented yellow peas that can serve as a starting point for a cheese and is 10 percent protein.
More work needs to be done to refine the flavor and texture until it is indistinguishable from a milk-based cheese.
A University of Copenhagen study describes a “functional basis” for a plant-based cheese made from pea protein, extra virgin olive oil, sucrose and glucose (stock image)
