This is the Guardian.

Hello, it's Grace Dent here and I'm here to let you know that I am back with more tasty servings of comfort eating from the guardian.

Join me for another season as I sprinkling my house and roll out that metaphorical moth-eaten red carpet for a roster of celebrity guests to share the edible snacks that define comfort.

With new episodes released every Tuesday.

Listen wherever you get your podcasts.

We had a tour of the lab where we saw scientists in white lab coats in front of laminar flow cabinets

tending to their little cells like I used to do in a former life.

Recently science journalist Linda Geddick completed an intriguing assignment.

You saw these kind of plastic flasks with thermometers and feeding tubes going into them,

and I peered into one of these things and I saw this kind of like funny

straw-colored fluid with these little kind of white flecks in it which were

actually clumps of cells growing. But this an entirely different purpose. Then these things

get transferred into these big fermentation tanks and then what you end up with is this

beige lard-like substance that they mix into the sausages.

Lab grown or cultivated meat has been on the horizon for some time.

Those in favour say it could be the answer to the massive environmental and welfare cost of the meat industry. Others question whether meat, lab-grown or otherwise

can ever be the solution to the problems we're facing. And despite all the noise on both

sides, very few people have had a chance to actually try it, until now.

The CEO and the chief technical officer of this company had barely tried the sausages themselves but I turned up there with a handful of

international journalists to actually give these things a try.

So as we head towards barbecue season, we're asking, could cultivated meat soon be hitting the

shelves?

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