Mosa Meat, a Dutch cultivated meat company, has officially submitted an application to the European Commission seeking regulatory approval for its innovative cultivated beef fat product. The EU’s stringent novel food framework is widely regarded as the gold standard in food and drink regulations.
Over a span of two years, a dedicated team of ten Mosa Meat employees compiled a comprehensive dossier, which includes nearly 1,000 pages and required the processing of 450 samples. This substantial effort demonstrates the company’s commitment to adhering to food manufacturing trends that prioritize quality and safety.
This submission follows the move by the French company Gourmey, which was the first to seek regulatory approval in the EU for its cultivated foie gras product. Nevertheless, Mosa Meat emphasizes that theirs is the first application for cultivated beef, a significant milestone in the evolving landscape of food and drink industry innovation.
Why cultivated fat?
The choice to pursue approval for cultivated beef fat stems from the understanding that the European Food Safety Authority (EFSA) evaluates each ingredient individually, unlike other regulatory bodies, such as those in Singapore, which assess the product as a whole.
Cultivated fat is crucial for imparting flavor, aroma, and mouthfeel, positioning it as the first step toward creating a fully cultivated beef product, such as a burger. By focusing on cultivated fat, Mosa Meat aims to align with current food processing technology trends while also addressing consumer demand.
“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. Mosa Meat remains committed to building a more diverse and resilient food system — one that satisfies global demand while being kind to the planet,” stated Mosa Meat CEO Maarten Bosch.
The EFSA’s risk assessment process for the product is anticipated to take approximately 18 months, underscoring the importance of patience and compliance in the food and drink sustainability journey