Göttingen startup Myriameat GmbH, in collaboration with two industrial partners, is developing a hybrid sausage made from a mix of conventional meat and cultured meat, with no plant-based additives. This innovative project, funded by the European Regional Development Fund (ERDF) and the state of Lower Saxony, aims to create a product that mimics the taste and texture of traditional meat while reducing its environmental impact. The prototype uses a new process from Myriameat that generates actual muscle tissue, not just a cell mass, from induced pluripotent stem cells (iPSC), representing a significant technological leap. This hybrid approach allows for a substantial reduction in the amount of conventional meat used, paving the way for a new generation of entirely animal-free meat products in the future.
Innovation aus Zellkultur: Myriameat entwickelt Hybrid-Würstchen aus Kulturfleisch
ByGrégory Maubon
Sep 5, 2025
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.