Milestone: Over 65x reduction in our fat medium cost

Last year, we shared the incredible progress of our Medium Optimization team in reducing growth medium costs. Now we are excited to share another milestone, this time from our Fat Team.

Our talented Fat Team continues to work hard to add cultivated fat to our meat.

The Fat Team have successfully ensured the differentiation media (the nutrient broth that feeds the fat cells) is animal component-free. They have also optimized the composition of the media and chosen the most cost-effective suppliers. All of these steps have reduced the Fat Team’s media costs by 66 times!

Cost reduction (%) of fat differentiation media over time.

In addition to reducing the costs, the Fat Team has also been working hard to optimize the taste of our fat. They held another tasting session this week to compare our cultivated fat taste to conventional fat. Last time, in a blind taste-test, our fat tasted the same as conventional animal fat.

Our cofounder Peter Verstrate commented today, “We’ve definitely checked yet another box on our journey towards a product that meets the expectations of critical meat lovers!” He described the fat as having “an overwhelming animal signature” that was even more potent than conventional fat.

Peter, our cofounder, writes feedback on our cultivated fat (pictured, right).

The Fat Team’s work on optimizing the costs and taste of cultivated fat is a critical step in bringing Mosa’s cultivated beef burgers to the market, and we are excited to share their achievements with you.

Crave change? Sign up to our newsletter for Mosa Meat updates straight to your inbox: mosameat.com/newsletter