24/08/2025
Innovation from cell culture: Myriameat develops hybrid sausages from cultured meat – funded by the European Regional Development Fund
The Göttingen-based start-up Myriameat GmbH is working with two strong industrial partners on a groundbreaking project: the development of a hybrid sausage made from conventional meat and cell-cultured meat, without any plant-based additives. The aim is to create a product that not only offers the taste and texture of traditional meat, but also reduces the ecological footprint – less animal, more food.
The project is funded by the European Regional Development Fund (ERDF) and the state of Lower Saxony as part of the program for more developed regions (SER). The prototype is based on a novel process developed by Myriameat for producing pork from induced pluripotent stem cells (iPSC).
What makes it special is that it produces real muscle tissue, not just cell mass – a real technological leap forward.
This combines state-of-the-art biotechnology with traditional food production – a true innovation “Made in Germany.”
The hybrid approach makes it possible to significantly reduce the proportion of conventional meat without compromising on familiar quality and taste. In the long term, the process could serve as the basis for a new generation of completely animal-free meat products – from sausages and roasts to fillets.
Kontakt:
MyriaMeat GmbH
Florian Hüttner
[email protected]
Das Göttinger Start-up Myriameat GmbH arbeitet gemeinsam mit zwei starken Industriepartnern, an einem wegweisenden Projekt: der Entwicklung eines Hybrid-Würstchens aus konventionellem Fleisch und Zellkulturfleisch, ganz ohne pflanzliche Zusätze. Ziel ist ein Produkt, das nicht nur den Geschmack u...
