Mass-production of affordable meat. The spin-out from the lab of Prof. Dr. Mark Post at Maastrich University, Netherlands, introduced the world’s first tissue-cultured hamburger. Mosa Meat is now on the way to develop tissue engineering into a technology that enables mass-production of affordable, cruelty-free cultured meat.
On 5 August, 2015, the first tasting of a burger assembled from 10,000 small strips of muscle that were individually grown in the lab took place. Mosa Meat aims to develop tissue engineering into a technology that can mass-produce affordable meat. By harvesting adult stem cells (also called satellite cells) and putting them in a bio reactor to multiply, Mosa Meat is able to provide high-quality and cruelty-free meat. This procedure allows for much more control over the production process and over the composition of the meat in terms of nutrients, fat, taste, etc. It is likely that in the near future we will have customized meat grown by Mosa Meat.
- Reducing human-induced greenhouse gas emissions
- Meeting growing demands for meat with mass-production technology
- Eliminating many negative aspects of meat production
- Offering a way to keep nutritious and delicious products on the menu