Slashing CO2

Founded: 2015

HQ: Maastricht, Netherlands

Beef sustainably cultivated from cells.

Big Picture

Global demand for beef is expected to grow more than 70% by 2050. Under business as usual, this will be catastrophic for greenhouse gas emissions and land-use, not to mention impacts on public health and animal welfare. That’s because the carbon intensity for beef is higher than for any other food in the world, representing more than 6% of total carbon emissions, putting it on par with the entirety of India. 

How it Works

Mosa cultivates non-GMO meat from actual animal cells drawn from muscle biopsies. The cells multiply in a carefully seasoned broth containing a proprietary mix of natural nutrients. As muscle cells abound, they merge to become muscle fibers, lending meat its structure and texture. Mosa’s focus remains squarely on beef for its profound environmental, health, and ethical implications. 

Unfair Advantage

Mosa’s founders were the first to develop a cell-based beef patty in 2013. Already the European leaders in cell-based meat production, they’ve extended that head start by partnering with industry leaders such Merck, Nutreco, Mitsubishi and Bell Food. Mosa is rapidly scaling toward industrial meat production and are on track to enter consumer markets in the EU and around the world in the near future. 

96

% fewer emissions

than conventional beef

MAARTEN BOSCH CEO

Maarten was previously the CEO of Optelec. He has a Master’s in Industrial Design Engineering from Delft University of Technology.

MARK POST CSO AND CO-FOUNDER

Mark was the lead scientist behind the world’s first slaughter-free hamburger in 2013. He previously worked on tissue engineering for vascular grafts. 

Follow: @MarkPost6



Mosa Meat: From €250,000 To €9 Burger Patties

CleanTechnica

Mosa Meat Achieves 80x Reduction in Medium Cost for Creating Lab-Grown

The Spoon

Lab-Grown Meat is getting Closer to Supermarket Shelves

Bloomberg

State of the Industry Report, Cell-based Meat

Good Food Institute

Investing in a slice of the non-meat future

The Financial Times