Slaughter-free sausages: trying the latest lab-grown meat creation

Photograph: Bart MaatPhotograph: Bart Maatven before I see the sausages, I am greeted by their rich, meaty aroma. Sizzling in a pan of foaming margarine, they look like regular chipolatas being fried up for a Sunday breakfast, their pink-grey exteriors slowly turning a rich caramel brown.

Such tastings are considered a crucial step on the road to commercialisation of lab-grown meat, providing a rare opportunity for a handful of people – including the company’s co-founders – to sample the product and provide feedback on its taste and mouthfeel, before a final recipe is submitted for regulatory approval.Photograph: Bart Maat

Walking around Meatable’s labs, I feel about as far away from a farmyard as it is possible to get. In a gleaming, light-filled office block in Leiden’s suburbs, the company’s technicians wear goggles and lab coats rather than mucky overalls, and instead of grunts, squeals and the squelch of mud, the only sound is the gentle whir of machines tending flasks of microscopic cells. I peer inside a plastic beaker and spy a snowstorm of swirling white specks surrounded by clear, straw-coloured liquid.

Other companies are working on cultivated beef steaks, chicken and pork pieces, foie gras, sushi-grade salmon and. Another Dutch company, Mosa Meat, is gearing up for the first formalised tastings of its cultivated beef burgers in the Netherlands, ahead of a planned launch in Singapore.

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