We’re excited to share that we’ve organised the first formal tasting of our Mosa Burger in The Netherlands. It’s the first time a cultivated beef product was tasted in the EU after a ‘code of practice’ was created in 2023, that makes tastings of cultivated foods under controlled conditions possible before receiving an EU-wide approval for sales. Participants included Dutch cattle farmers, food product developers and industry representatives who shared their candid tasting feedback with us. The goals for these tastings include assessing market readiness of products and collecting feedback from ..read more

We are very pleased to announce we are welcoming new and existing partners to help bring cultivated beef to consumers, as part of €40M in new capital we raised today to finance our next phase. The funds will be used to further scale up our production processes, drive down the cost of production and prepare for market entry. The oversubscribed round was led by Lowercarbon Capital and M Ventures. We also welcome Invest-NL, the Dutch state-owned impact investor, partly with coverage by InvestEU, the European Commission program supporting initiatives that align with EU policy priorities, and LIOF ..read more

We are thrilled to announce today we are now B Corp Certified! In a world where collective action is increasingly crucial to address society's most critical challenges, we have taken a significant step forward. As mission-driven individuals striving to make the world a better place, achieving B Corp™ certification is not just a badge of honor for us; it's a commitment to a higher standard of responsibility. Our certification demonstrates our dedication to the mission to reshape the global food system. We are willing to be held publicly accountable to the highest ethical and environmental stand ..read more

When our founders Mark Post and Peter Verstrate unveiled the first cultivated beef burger exactly 10 years ago today (Aug 5, 2013), Mark shared the broader ambition as part of the announcement: “The aim is to – of course – make a consumer product out of it. May take 10 years. Maybe even earlier, but eehm.. 10 years is probably a good guess”. Yes, that’s the literal quote and it turned out to be a stunningly accurate guess. Because over the past years, we have actually developed our first consumer products, for which we are awaiting a first market approval in Singapore and are working with man ..read more

Today it is being announced that cultivated meat and seafood can soon be taste tested under limited conditions in The Netherlands. The Dutch government, in collaboration with cultivated meat producers and sector representative HollandBIO, successfully created a ‘code of practice’ that would make tastings possible in controlled environments. This historic agreement makes the Netherlands the first country in the European Union to make pre-approval tastings of food grown directly from animal cells possible, even before an EU novel food approval. It follows on the heels of the government’s ‘Nation ..read more

We are quite proud to announce we opened our new 2,760 square metre (29,708 square feet) scale-up facility in Maastricht yesterday. This fourth facility completes our new Mosa C.A.M.P.U.S. or Center for Advanced Meat Production, Upscaling, and Sustainability for a total footprint of 7,340 square metres (79,007 square feet). As production starts in our scale-up facility in the next few weeks, we will have the capacity to make tens of thousands of cultivated hamburgers per year. The facility is designed to grow as demand increases with regulatory approvals and regional market entries, up to hund ..read more

In this series we are interviewing our future farmers at Mosa Meat and what inspires them as pioneers of cellular agriculture. Today we spoke with Christoph Börlin, Senior Bioinformatician on the Computing Team at Mosa Meat. Where did you grow up, Christoph, and what sparked your interest in scientific computing? I grew up in Mannheim, in southern Germany. I was very interested in science during high school, particularly biology and chemistry, but I also enjoyed working on and with computers. I also spent a lot of my free time during high school rowing, which I did on a competitive level ..read more

Today, we are pleased to share that we have signed an agreement with our partner and investor Nutreco to collaborate on creating a cell feed supply chain. This is a new milestone in our longstanding partnership. In October 2021, we were jointly awarded a React EU grant* for the ‘Feed for Meat’ project, which strives to lower the cost of cultivated beef while creating a robust supply chain to scale up production. Optimising the cost and components of cell feed has been widely considered a key challenge that needs to be overcome for the nascent cultivated meat industry to reach the commercialis ..read more

Fat is an essential component of the taste, aroma and mouthfeel of meat—which is why we have been focused on adding cultivated fat to our burgers since 2018. We’ve observed that adding even a small amount of cultivated fat can make a big difference to consumers’ sensory experience. On our mission to reshape the global food system, we remain committed to reducing our dependence on animals in the process of cultivating this key ingredient.  We are pleased to share our latest publication on cultivating fat without FBS, ‘A simplified and defined serum-free medium for cultivating fat across s ..read more

The past decade has seen the emergence of the field of cultivated meat. When we unveiled the world’s very first cultivated beef burger, grown directly from cow cells, it marked the birth of our field with a tangible proof of concept. Since then, several cultivated meat and seafood companies have been founded. In Singapore, a cultivated chicken product has been approved for sales, and in the U.S. the FDA confirmed safety of another cultivated chicken product.  We are now approaching a new pivotal phase for our nascent industry: commercialisation. Therefore, we want to reflect on the state ..read more