Although the texture was more fibrous than bratwurst I’m used to, Meatable’s offering felt like a natural, normal eating experience – and I don’t think foodies or top chefs could tell there was no slaughtered pig involved.
I tasted Europe’s first lab-grown sausage – and I’d challenge the top Michelin-star chefs to be able to tell the difference between the real-deal!
ByGrégory Maubon
Apr 27, 2024
By Grégory Maubon
Leading Innovation ++ on the Field ++ with a Purpose => I used AI in cultivated meat industry to optimize bioreactor design and to dramatically improve the efficiency and quality of production. I developed high quality 3D imagery process in a biotechnological startup to disrupt the drug discovery methods.
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