Mosa Meat, a Dutch cultivated meat company, has submitted an application to sell burgers with cell-cultivated ingredients.
The application was submitted with a focus on cultivated fat as an ingredient, which can be blended with plant-based ingredients to create foods like hamburgers, shepherd’s pie and meatballs.
After joining the regulatory ‘Sandbox’ programme by the Food Standards Agency (FSA), the company applied for market approval in the UK.
Mosa Meat claimed it would offer an “innovative solution to current challenges associated with meat production”.
“We are thankful to the Food Standards Agency (FSA) for engaging in valuable presubmission consultations with our food safety team,” said Maarten Bosch, CEO of Mosa Meat. “We included their valuable feedback and have submitted our cultivated beef fat dossier for formal review. In essence, the regulatory sandbox is already making an impact on attracting innovative companies like ours to the UK market.”
“We’ve developed an ingredient that enriches the culinary experience consumers expect from conventional beef.”
Maarten Bosch, Mosa Meat
Bosch continued: “Fat is the soul of flavour, and we’ve developed an ingredient that enriches the culinary experience consumers expect from conventional beef.
“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.
“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. Our initial products will combine cultivated and plant-based ingredients, leveraging our in-house expertise in both areas.”
The news comes after Mosa Meat joined the regulatory ‘Sandbox’ programme by the FSA in March, which saw FSA awarded £1.4 million by the Department of Science, Innovation and Technology (DSIT) to develop and expand expertise in regulating innovative technologies.
