The emerging industry of Cellular Agriculture has grown in leaps in and bounds over the 2 years. This page lists the main companies that are working towards releasing products commercially.
MosameatMosameat Contact: Peter Verstrate
MosaMeat aims to develop tissue engineering into a technology that can mass-produce affordable meat. We are a spin-out from the lab of Prof. Dr. Mark Post at Maastricht University: the lab that created the world’s first tissue cultured hamburger.
On August 5, 2013, we presented and cooked the world’s first lab-grown burger at a news conference in London. The burger was assembled from 10.000 small strips of muscle that were individually grown in our lab at Maastricht University.
Nutritional researcher Hanni Rützler and food writer Josh Schonwald were the two tasters. They reported that there was quite some flavor with the browning and that even in a blind trial they would have taken the product for meat rather than a vegetal copy. The global press coverage was tremendous and the reactions were generally very positive. Having publicly demonstrated and cooked a hamburger from muscle fibers, it is now time to take the next step, and intensify the research phase that will take us to the next level: putting Cultured Meat on the market. We are now working on finalizing the development of the first product, the process and the regulatory aspects.
Mission and vision
While the global meat industry provides food for billions of people, it also has significant environmental consequences. Alone, the livestock sector is responsible for more than 18% of human-induced greenhouse gas emissions. And the burden of meat production is only expected to worsen since global demand for meat is forecast to rise significantly towards 2050. Traditional meat production will not be able to cope with that level of demand without grave consequences. The switch from traditional meat production to the use of tissue engineering to produce meat would eliminate many of the negative aspects of meat production, and offer us a future where we can preserve this nutritious and delicious product in our menu.
MosaMeat aims to develop tissue engineering into a technology that can mass-produce affordable meat.