Mosa Meat submits first application for EU market approval
Mosa Meat takes an important step toward the European market.
Published on January 22, 2025
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Mosa Meat, the pioneer in cultured meat, has submitted its first application for market approval under the European Union's Novel Foods regulations. This application focuses on cultured beef fat, which can be used together with vegetable ingredients to make dishes such as burgers, meatballs, empanadas and bolognese.
With this application, Mosa Meat is taking an important step toward the European market. The European Commission (EC) and the European Food Safety Authority (EFSA) will now evaluate the cultured fat. Unlike Singapore, for example, where complete products are evaluated, the EU requires separate approval of cultured ingredients. Mosa Meat has chosen to start with cultured fat because it makes an essential contribution to the familiar taste, smell and texture of beef.
This submission is a crucial step toward introducing cultured products such as the Mosa Burger to the European market. It follows recent initial tastings of Mosa burgers and a product development collaboration with 2-star Michelin chef Hans van Wolde. About the cultured fat, he said, "When I first tasted the Mosa Burger, I was overwhelmed by the meaty taste and amazing mouthfeel of the beef fat. It just gave me goosebumps.”
Opportunities for European food system
Cultured meat has the potential to strengthen the European food system by reducing import dependency, increasing food sovereignty and ensuring a resilient, sustainable supply chain. According to an independent, peer-reviewed Life Cycle Assessment, cultured beef can emit up to 93% less greenhouse gases, occupy 95% less land and consume 78% less water than conventional meat production. In addition, the sterile production environment reduces the risk of pathogens, contaminants and foodborne illnesses commonly found in intensive livestock production.
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