Mosa Meat, a Dutch scaleup, is seeking novel food authorization for cultivated fat in Switzerland as a stepping stone to commercialize lab-grown burgers. This innovative delicacy promises both a sustainable alternative to traditional beef and a reduced carbon footprint. By focusing on cultivated fat, essential for taste and mouthfeel, the company hopes to integrate it with plant-based ingredients. Mosa's ambitions are rooted in their history, having created the first cultivated burger in 2013, and they continue to evolve towards a kinder and more sustainable food system.
By starting with cultivated fat, we are paving the way to bring our first burgers to market while staying true to our long-term vision.
Fat plays a critical role in delivering the taste, aroma, and mouthfeel of beef, making it essential to the culinary experience.
The lucky cattle, meanwhile, amble back to the farm.
Once approved, the fat can be mixed with plant-based ingredients into beefy products.
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