Myriameat develops hybrid sausage using cultivated pork

Hybrid Products

Myriameat develops hybrid sausage using cultivated pork

Rafaela Sousa

28 August 2025

Myriameat develops hybrid sausage using cultivated pork

German start-up Myriameat is collaborating with two undisclosed industry partners to develop a hybrid sausage combining conventional and cell-cultured meat, without plant-based additives.

The project, supported by the European Regional Development Fund (ERDF) and the state of Lower Saxony under the “more developed regions” programme, aims to deliver a product with the taste and texture of traditional meat but with a lower environmental footprint.

Myriameat’s prototype uses pork produced from induced pluripotent stem cells (iPSCs) via a proprietary process that generates structured muscle tissue rather than unorganised cell mass. The company says this represents a significant technological advance in cultivated meat production.

By replacing part of the conventional meat with cultivated meat, the approach could reduce reliance on livestock while maintaining quality and flavour. Myriameat believes the technology could eventually be applied to fully animal-free meat products, including sausages, roasts and fillets.

alternative proteins

cultivated pork

food technology

Solar Foods submits FDA GRAS notification for Solein protein ingredient

Solar Foods has filed a GRAS notification with the US Food and Drug Administration for its microbial protein ingredient, Solein, as it seeks to secure a “no questions” letter confirming the product’s safety.

SMAQO secures funding to launch hybrid mycoprotein products

Swedish foodtech company SMAQO has closed a funding round to support the development and launch of its first hybrid mycoprotein-based products.

ORF Genetics secures €5m to scale MESOkine growth-factor production

Icelandic biotech company ORF Genetics has raised €5 million to expand production of its MESOkine growth-factor portfolio for the cultivated meat sector.

Interview: How New Harvest is creating a sustainable food hub in Canada’s Prairies

Miranda Stahn, New Harvest’s programme manager for Western Canada, and Yadira Tejeda Saldana, the organisation’s Canadian director of responsible research and innovation, explain how CAPE plans to help farmers create new income streams, make better use of agricultural sidestreams and build a strong, sustainable food innovation hub in the Prairies.