Mosa Meat, a pioneer in cultivated meat production, has taken another significant step toward bringing its products to market. Less than a month after submitting its first cultivated beef dossier in the European Union, the company has now applied for novel food authorization in Switzerland, supported by Bell Switzerland. This latest submission focuses on cultivated fat, an ingredient that can be blended with plant-based components to enhance the taste and texture of alternative meat products such as hamburgers and meatballs. The move coincides with Mosa Meat’s crowdfunding campaign, which has already surpassed its targets.
According to Maarten Bosch, CEO of Mosa Meat, the application represents the culmination of extensive research and rigorous safety testing. The company’s dossier was developed with input from six independent laboratories, demonstrating a commitment to meeting Switzerland’s stringent food safety standards. Bosch expressed confidence in the product, stating that cultivated fat enhances plant-based products by replicating the rich flavor of traditional beef. This approach allows the company to introduce its first cultivated meat products while maintaining its long-term vision for a more sustainable food system.
Mosa Meat’s collaboration with various partners across Europe underscores its dedication to expanding the cellular agriculture ecosystem. Its partnerships include chefs, retailers, plant-based food manufacturers, and conventional meat companies. Swiss-based company Bell Food Group, an investor and member of the board of directors since 2018, continues to play a role in its strategic direction.
The applications for regulatory approval in both the EU and Switzerland mark a crucial milestone for the company as it works toward commercializing its cultivated products. The approval process is expected to take approximately 18 months, following a timeline similar to that of the European Union’s evaluation. These developments follow Mosa Meat’s recent controlled tastings of cultivated burgers in the Netherlands, further demonstrating progress in bringing lab-grown meat to consumers.
Cultivated meat technology presents an opportunity to enhance the European food system while addressing environmental concerns associated with traditional livestock farming. The production process begins with a small cell sample taken from a living cow, which is then grown outside the animal’s body to develop into beef. A peer-reviewed life cycle analysis indicates that cultivated beef could significantly reduce environmental impact, with up to 93 percent lower greenhouse gas emissions, 95 percent less agricultural land use, and 78 percent lower water consumption compared to conventional meat production.
As the demand for sustainable food solutions grows, Mosa Meat’s efforts highlight the potential of cellular agriculture in reshaping how meat is produced. By combining cultivated fat with plant-based ingredients, the company aims to bridge the gap between conventional and alternative protein sources, offering consumers a familiar yet more sustainable meat experience. While regulatory approval remains a necessary hurdle, the company’s latest submissions signal continued momentum in the evolving landscape of food innovation.
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