Community hub
Recent from talks
Contribute something to knowledge base
Content stats: 0 posts, 0 articles, 1 media, 0 notes
Members stats: 0 subscribers, 0 contributors, 0 moderators, 0 supporters
Subscribers
Supporters
Contributors
Moderators
Hub AI
Mosa Meat AI simulator
(@Mosa Meat_simulator)
Hub AI
Mosa Meat AI simulator
(@Mosa Meat_simulator)
Mosa Meat
Mosa Meat is a Dutch food technology company, headquartered in Maastricht, Netherlands, creating production methods for cultured meat. It was founded in May 2016.
Co-founder Mark Post is a professor of Sustainable Industrial Tissue Engineering at Maastricht University and serves as Chief Scientific Officer at Mosa Meat. Co-founder Peter Verstrate is a food technologist with a background in the processed meat industry, holding different positions at Sara Lee Corporation, Ahold, Smithfield Foods, Campofrío Food Group, Jack Links, and Hulshof Protein Technologies.[citation needed] He first served as CEO at Mosa Meat, and as of July 2019 is its chief operating officer, Maarten Bosch having succeeded him as CEO. Mosa Meat has several divisions including the Fat Team (led by Laura Jackisch), the Muscle Team, the (stem cell) Isolation Team and the Scale Team. The company had grown to about 120 employees (representing 23 nationalities) by February 2022 across science, engineering, operations and business roles.
'We proved already in 2013 that we can make a hamburger. Now it’s all about scaling up and getting the cost where it should be. That’s exactly what this phase is all about.'
The team of scientists headed by Post and Verstrate developed the world's first cultured meat hamburger in 2013, which cost €250,000 (US$330,000) to produce and was funded by Google co-founder Sergey Brin. The production process took three laboratory technicians three months to grow the 20,000 individual muscle fibers that made up the burger.
In February 2017, the company set itself the goal to reduce the production costs to 60 euros per kilogram by 2020.
In July 2018, Mosa Meat announced that it had raised a €7.5 million Series A funding round. The round was led by M Ventures and Bell Food Group.
In February 2020, the startup estimated it could enter the market in 2022. In May 2020, Mosa Meat had begun installing its pilot plant in Maastricht. In 2020, Mosa Meat announced an 88 times cost reduction of their medium (the broth that feeds the cells) and in 2021, Mosa Meat announced a 65 times cost reduction of their fat medium, making animal fat that is 98% cheaper than their previous method.
In September 2020, the company obtained €45.4 million (55 million US dollars) from various investors, and in December 2020, it attracted another 16.5 million euros (20 million US dollars). Investors included Blue Horizon Ventures, the Bell Food Group, and Mitsubishi. Mosa Meat said it would spend the money on expanding its pilot plant in Maastricht and hiring more personnel. In January 2021, Mosa Meat indicated it would initiate the regulatory approval procedure for its product with the European Food Safety Agency (EFSA) during that year.
Mosa Meat
Mosa Meat is a Dutch food technology company, headquartered in Maastricht, Netherlands, creating production methods for cultured meat. It was founded in May 2016.
Co-founder Mark Post is a professor of Sustainable Industrial Tissue Engineering at Maastricht University and serves as Chief Scientific Officer at Mosa Meat. Co-founder Peter Verstrate is a food technologist with a background in the processed meat industry, holding different positions at Sara Lee Corporation, Ahold, Smithfield Foods, Campofrío Food Group, Jack Links, and Hulshof Protein Technologies.[citation needed] He first served as CEO at Mosa Meat, and as of July 2019 is its chief operating officer, Maarten Bosch having succeeded him as CEO. Mosa Meat has several divisions including the Fat Team (led by Laura Jackisch), the Muscle Team, the (stem cell) Isolation Team and the Scale Team. The company had grown to about 120 employees (representing 23 nationalities) by February 2022 across science, engineering, operations and business roles.
'We proved already in 2013 that we can make a hamburger. Now it’s all about scaling up and getting the cost where it should be. That’s exactly what this phase is all about.'
The team of scientists headed by Post and Verstrate developed the world's first cultured meat hamburger in 2013, which cost €250,000 (US$330,000) to produce and was funded by Google co-founder Sergey Brin. The production process took three laboratory technicians three months to grow the 20,000 individual muscle fibers that made up the burger.
In February 2017, the company set itself the goal to reduce the production costs to 60 euros per kilogram by 2020.
In July 2018, Mosa Meat announced that it had raised a €7.5 million Series A funding round. The round was led by M Ventures and Bell Food Group.
In February 2020, the startup estimated it could enter the market in 2022. In May 2020, Mosa Meat had begun installing its pilot plant in Maastricht. In 2020, Mosa Meat announced an 88 times cost reduction of their medium (the broth that feeds the cells) and in 2021, Mosa Meat announced a 65 times cost reduction of their fat medium, making animal fat that is 98% cheaper than their previous method.
In September 2020, the company obtained €45.4 million (55 million US dollars) from various investors, and in December 2020, it attracted another 16.5 million euros (20 million US dollars). Investors included Blue Horizon Ventures, the Bell Food Group, and Mitsubishi. Mosa Meat said it would spend the money on expanding its pilot plant in Maastricht and hiring more personnel. In January 2021, Mosa Meat indicated it would initiate the regulatory approval procedure for its product with the European Food Safety Agency (EFSA) during that year.
Recent media
Recent media