Daily Mirror: Fortnum & Mason creates Scotch egg made with sausage meat grown in lab using cells from cow

By Ivy Farm

on Wed Feb 07 2024


February 2nd, 2024

The store that invented the Scotch egg has hatched a new scientific version – made with sausage meat grown in a lab.

Posh retailer Fortnum & Mason first created the snack in 1738. And its latest version contains a quail’s egg encased in meat that has been grown from cells plucked from a sedated Aberdeen Angus cow. That might sound unappetising to some, but taste testers, who had to sign a waiver before tucking in, disagreed.

Read on here.