NEW TECH FOODS

Cultivated beef manufacturer Mosa Meat has submitted its first request for Novel Foods market authorisation in the European Union, focusing on cultivated fat as a key ingredient.

This is a significant development as the Dutch company aims to introduce its innovative products, such as hamburgers and meatballs, to the European market.

The submission of cultivated fat marks a critical step in Mosa Meat's strategy to comply with the EU's regulatory framework, which mandates that cultivated ingredients be evaluated individually.

This contrasts with the regulatory approach in Singapore, where full products are assessed. Cultivated fat is essential for replicating the taste, aroma, and mouthfeel of traditional beef, making it a pivotal component in creating a satisfying culinary experience.

Maarten Bosch, CEO of Mosa Meat, said: “Fat is the soul of flavour,” highlighting how this innovation not only enhances Mosa's offerings but also holds potential for improving plant-based alternatives, which often struggle to achieve a similar sensory profile.

The request comes on the heels of Mosa Meat's recent pre-approval tastings of its burgers and a partnership with Michelin-starred chef Hans van Wolde, who praised the quality of the cultivated fat, noting its impressive taste and mouthfeel. Such endorsements reflect the growing interest and potential for cultivated meat products in the culinary landscape.

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This submission is only the second instance of a cultivated product entering the EU’s Novel Foods process, which is recognised globally for its rigorous safety standards. The evaluation process is expected to take approximately 18 months, as outlined by the European Commission.

Mosa Meat's initiative aligns with broader trends in the food industry, where cultivated meat is seen as a solution to enhance food security and sustainability in Europe. The production of cultivated beef is projected to significantly reduce greenhouse gas emissions, land use and water consumption compared to traditional meat production methods.

Additionally, the sterile manufacturing process of cultivated meat minimises the risks associated with pathogens and antibiotic use prevalent in conventional animal farming.

As Mosa Meat navigates the regulatory landscape, the company underscores its commitment to innovation and collaboration within the European cellular agriculture ecosystem. By partnering with chefs, flavour developers, retailers and even conventional meat producers, Mosa Meat aims to create a more resilient and sustainable food system.

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