Cultivated meat brand Mosa Meat has submitted its first application for market approval in the UK.
The submission to the Food Standards Agency focuses on cultivated fat as an ingredient, which can be blended with plant-based ingredients to create “beefy” foods like hamburgers, shepherd’s pie and meatballs.
Cell-cultivated products are grown directly from animal cells and aim to offer a solution to current challenges associated with meat production.
“Fat is the soul of flavour, and we’ve developed an ingredient that enriches the culinary experience consumers expect from conventional beef,” said Maarten Bosch, CEO of Mosa Meat. “This innovation not only enhances our Mosa Burgers but also has the potential to elevate plant-based products, which often struggle to replicate the full sensory experience of meat.”
Mosa Meat unveiled the world’s first cultivated beef burger in London in 2013.
Bosch thanked the FSA for engaging in the presubmission consultations and for providing feedback, and the company has submitted its cultivated beef fat dossier for formal review.
“By starting with cultivated fat, we’re paving the way to introduce our first burgers to consumers while staying true to our long-term vision,” said Bosch. “Our initial products will combine cultivated and plant-based ingredients, leveraging our in-house expertise in both areas.
“Mosa Meat remains committed to building a more diverse and resilient food system – one that satisfies global demand while being kind to the planet.”
This follows a busy period for the brand. In December, Mosa Meat submitted the first cultivated beef request to sell in the European Union as well as a request to sell in Switzerland, demonstrating its commitment to rigorous safety standards.
In February the brand completed its crowdfunding goal in 24 minutes and raised an additional £3.2m, and in March it was one of eight companies worldwide chosen for the FSA regulatory sandbox that has been funded by the Department for Science, Innovation and Technology.
No comments yet