Mosa Meat, a Netherlands-based producer of cultivated beef, is making waves by submitting its first-ever market approval request for a Novel Foods ingredient to the European Union.
This submission focuses on a cultivated fat component that Mosa Meat plans to blend with various plant-based ingredients.
Their goal? To create traditional beef-like products, including hamburgers, meatballs, and bolognese sauce.
Following the submission, the European Commission and the European Food Safety Authority will begin their evaluation of this cultivated fat.
Pivotal Step for Cultivated Meat
This step is pivotal for the introduction of cultivated meat products in Europe.
Under EU regulations, each cultivated ingredient must undergo individual assessment, rather than reviewing the final product as a whole.
Mosa Meat’s achievement is noteworthy, as it represents just the second instance of a cultivated product being processed through the EU’s Novel Foods framework; the first occurred last year when Gourmey submitted its foie gras.
The review for Mosa Meat’s cultivated fat is estimated to take around 18 months.
Recent Developments
Recently, Mosa Meat also reported a successful funding round, raising €40 million—an amount that exceeded their expectations.
They plan to use these funds to boost production capabilities, cut down costs, and help expedite their market entry.
Shortly after securing this funding, the company hosted the EU’s inaugural tasting event for cultivated beef.
Attendees praised their burger for its authentic taste, with many agreeing it genuinely tastes like meat.
Notably, Hans van Wolde, a 2-star Michelin chef, lauded the product for its outstanding flavor and texture.
Focus on Safety and Innovation
Maarten Bosch, the CEO of Mosa Meat, emphasized the company’s dedication to collaborating with regulatory authorities to uphold safety standards.
He underscored the crucial role of fat in enhancing flavor, explaining that their innovative ingredient offers a rich, culinary experience that aligns with what consumers expect from traditional beef.
Not only does this breakthrough enhance their Mosa Burgers, but it also has the potential to elevate plant-based products, which often struggle to replicate the full sensory experience of meat.
Source: Vegconomist