https://mosameat.com/blog daily 0.75 2026-01-05 https://mosameat.com/blog/securing-15m-and-cracking-the-cost-code monthly 0.5 2026-01-05 https://mosameat.com/blog/mosa-meat-joins-landmark-fsa-sandbox-for-cultivated-meat-in-the-uk monthly 0.5 2025-03-10 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023478570-4NKJF4VK8RGEPRVVS5Y4/Mark+Post+01.jpg Blog: Our Lab Notes - Mosa Meat Joins Landmark FSA “Sandbox” for Cultivated Meat in the UK - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://mosameat.com/blog/submitting-our-first-eu-market-authorisation-request monthly 0.5 2025-01-22 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/03ca342f-fef3-480b-9349-f4a29ae1f131/Mosa+Meat+Tasting+July+2024+877A5131.jpeg Blog: Our Lab Notes - Submitting Our First EU Market Authorisation Request - Make it stand out Mosa Burgers featuring cultivated fat at a recent pre-approval tasting event https://mosameat.com/blog/cultivate-at-scale-empowering-cellular-agriculture-to-thrive monthly 0.5 2025-01-14 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/4ecdbf72-b06e-4c89-8ce0-30a759c2fdcd/Screenshot+2025-01-14+09.17.44.png Blog: Our Lab Notes - Cultivate at Scale: Empowering Cellular Agriculture to Thrive - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://mosameat.com/blog/tasting-our-mosa-burger monthly 0.5 2025-01-22 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/c37b5895-b37f-48c2-974c-4b388867dd9b/877A5131.jpeg Blog: Our Lab Notes - Tasting Our Mosa Burger - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/8a35297a-3b8e-417e-b83b-6f93475dad05/877A5161.jpeg Blog: Our Lab Notes - Tasting Our Mosa Burger - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/e082109c-34c6-4f7f-8ccb-769caaa1ac71/877A5171.jpeg Blog: Our Lab Notes - Tasting Our Mosa Burger - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/dad7e830-d111-4c92-97d9-3d00f787b61e/877A5129.jpeg Blog: Our Lab Notes - Tasting Our Mosa Burger - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/987b0c24-bc17-4e37-aa52-5d18e8a8ee7a/877A5143.jpeg Blog: Our Lab Notes - Tasting Our Mosa Burger - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://mosameat.com/blog/welcoming-new-partners-on-our-journey monthly 0.5 2024-04-16 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/a117ef5b-3c7f-4985-9217-b2db89979d10/Mosa+Burger+2022+Hero.jpg Blog: Our Lab Notes - Welcoming new partners on our journey - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/fb59f773-dc5a-4802-9356-ce5ab741a864/normal-reproduction-high-resolution.jpg Blog: Our Lab Notes - Welcoming new partners on our journey - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://mosameat.com/blog/furthering-our-mission-through-b-corp-certification monthly 0.5 2023-09-07 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/ac655670-c0c3-4b85-9970-8c62af50c3fb/b-corp-mosa-team-2023.jpg Blog: Our Lab Notes - Furthering our mission through B Corp Certification - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://mosameat.com/blog/celebrating-the-10-year-anniversary-of-the-worlds-first-cultivated-beef-burger monthly 0.5 2023-08-05 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/2b69483d-3d43-4925-85be-684fe43237eb/Screenshot+2023-04-29+23.15.59.jpg Blog: Our Lab Notes - Celebrating the 10 year anniversary of the world’s first cultivated beef burger - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/032bdc5b-d297-40b2-b00f-062089efb142/Screenshot+2023-08-04+10.19.59+AM+-+Display+1.jpg Blog: Our Lab Notes - Celebrating the 10 year anniversary of the world’s first cultivated beef burger - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/e50125fa-c240-41ec-8d0a-0411bef9ad8e/Mosa+Meat+Scale-up+Facility+06+May+8+2023.jpg.jpg Blog: Our Lab Notes - Celebrating the 10 year anniversary of the world’s first cultivated beef burger - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/c0135e91-c32f-43e7-9b18-06bb0f9c7a38/Mosa+Burger+2022+-+Burger+%26+Planet+1.jpg Blog: Our Lab Notes - Celebrating the 10 year anniversary of the world’s first cultivated beef burger - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://mosameat.com/blog/tasting-cultivated-meat-in-the-netherlands monthly 0.5 2023-07-05 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/0fc72c39-749f-48b9-8b11-82033c257a72/nl-tasting-mosa-meat.jpg Blog: Our Lab Notes - Tasting Cultivated Meat in The Netherlands - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://mosameat.com/blog/opening-our-scale-up-facility-and-working-with-two-michelin-starred-chef-hans-van-wolde monthly 0.5 2023-05-09 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/b8ca0a11-8f9a-4e36-b100-8451d8571905/Mosa+Meat+Ribbon+Cutting+Scale-up+Facility+02+May+8+2023.jpg Blog: Our Lab Notes - Opening Our Scale-up Facility And Working With Two Michelin-starred Chef Hans van Wolde - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/df407fc5-6bc3-4922-8870-b47687b553a4/Mosa+Meat+Ribbon+Cutting+Scale-up+Facility+01+May+8+2023.jpg Blog: Our Lab Notes - Opening Our Scale-up Facility And Working With Two Michelin-starred Chef Hans van Wolde - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://mosameat.com/blog/future-farmer-christoph-borlin monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/5293ea0a-eec4-411d-b4b6-4416856b3721/_MG_3150.jpg Blog: Our Lab Notes - Future Farmer: Christoph Börlin, Bioinformatician - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://mosameat.com/blog/mosa-meat-and-nutreco-cell-feed-supply-chain monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/49de6f93-f4fd-4972-a8a5-bceea2a8b15a/Nutreco+2023+blog+graphic.png Blog: Our Lab Notes - Mosa Meat signs agreement with Nutreco to reduce cost of cell feed and scale up production - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/ac224fa2-ba76-4329-b4de-5c933bcd08c5/cell+feed+percentages.png Blog: Our Lab Notes - Mosa Meat signs agreement with Nutreco to reduce cost of cell feed and scale up production - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/d2dbb706-1956-49d3-a07e-f1c77f1e1875/logos+%283%29.png Blog: Our Lab Notes - Mosa Meat signs agreement with Nutreco to reduce cost of cell feed and scale up production https://mosameat.com/blog/cultivating-fat-without-fetal-bovine-serum monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/eb1a621d-7505-4451-884a-9f08aef0452f/Serum-free+fat+blog+graphic+%282%29.png Blog: Our Lab Notes - Cultivating fat without FBS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/8367134e-3554-4aa2-b293-7594b4541fa9/_MG_3067.jpg Blog: Our Lab Notes - Cultivating fat without FBS “Our in-house developed media is able to overcome differences in species differentiation that were always observed with traditionally-used protocol containing serum,” shares Rada Mitic, first author and PhD candidate at Mosa Meat. https://mosameat.com/blog/cultivating-meat-the-mosa-approach monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/9fcdfb21-c0bb-4975-bc39-baee75adc9cb/T2_v3+%281%29.jpg Blog: Our Lab Notes - Cultivating Meat: The Mosa Approach - Mosa Burger, 2022 Mosa Burger, 2022 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/e20e4218-5a7f-4d40-88ba-37540becf251/image+%287%29.png Blog: Our Lab Notes - Cultivating Meat: The Mosa Approach - Make it stand out Our differentiated muscle cells (7 days maturity) with nuclei (blue) and muscle specific proteins f-actin (red) and myosin (green). https://mosameat.com/blog/future-farmer-sergio-spaans monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/be9a5978-22e9-4bdb-b24a-d69f9286ff8a/_MG_2931.jpg Blog: Our Lab Notes - Future farmer: Sergio Spaans, Tissue Engineer - Sergio, tell us a bit about your background. Where are you from and what got you interested in science? I was born in Amsterdam, the Netherlands. We moved to Aruba when I was five, and I grew up on the island. In my childhood I spent a lot of time playing outside, and at school I was more into studying than socializing. My favourite subjects at school were math, chemistry, biology and general science. I finished high school in Aruba, and then chose to move to the Netherlands for University. It was a big culture shift, but an obvious choice. I did my Bachelors of Science in Biomedical Engineering at the University of Eindhoven. Towards the end of my Masters, also in Biomedical Engineering, I decided I wanted to do a PhD. I went into depth on biomaterials and tissue engineering, an expansion of what I’m interested in the field of heart regeneration. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/d519cb19-c021-48c9-b2b9-eb8b9f0df9ac/_MG_2987.jpg Blog: Our Lab Notes - Future farmer: Sergio Spaans, Tissue Engineer - How do you feel your values have changed since joining Mosa Meat, and what is it like working here? What I appreciate about Mosa Meat is the high level of interaction with colleagues and the diversity of people’s backgrounds. It is an open environment where you can be yourself easily. You are not forced into being someone else. Also, as an Aruban you’re part of a community where you support one another. Mosa Meat is a small island where you can depend on each other; that’s what I like the most about it. Since joining, I have become a more community-oriented person. The sense of community, helping each other, it’s a value I want to embody more. For me being part of Mosa Meat and making new connections is living that value; it’s the feeling that you have a family. https://mosameat.com/blog/mosa-meat-at-cop-27 monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/26a7bdeb-853e-4aa7-bc44-20505ce4683f/maarten+panel.jpg Blog: Our Lab Notes - Inclusion of Cultivated Beef at COP27 Marks Historic Breakthrough - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://mosameat.com/blog/scaling-beef-cultivation-to-industrial-production-levels monthly 0.5 2022-10-18 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/d5c81a1d-e33a-450d-b130-c4ddd7cc5526/mosa-meat-scaling-01.jpg Blog: Our Lab Notes - Scaling beef cultivation to industrial production levels - Make it stand out The Mosa Meat logo is added to the company’s most recent 2,760 m2 campus expansion https://mosameat.com/blog/future-farmer-ersi-emmanouilidou monthly 0.5 2026-01-23 https://mosameat.com/blog/future-farmer-dhruv-raina monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/fff8f631-4e4c-4fbd-822a-7afee0a4d85b/dhruv+childhood+photo.jpg Blog: Our Lab Notes - Future farmer: Dhruv Raina, Cell Biologist - Where did you grow up, Dhruv, and what got you interested in biology? I grew up in Bangalore, a major city in India with a population of over 13 million people. I didn’t grow up around nature. Yet despite being surrounded by concrete, I’ve always really loved biology. I was the student that sat at the back of the class and stared out of the window. I remember I wanted to invent a car that, instead of exhaust, would emit perfume. I thought it would be better for the environment, maybe get rid of the methane! When you look at structures like buildings, they’re very purpose-built. What I love about biology is it’s an inversion of this. You can look at any scale of biology— from a large colony of ants, to a single ant, to the biochemical environment inside an ant — and the ‘whys’ are really well hidden. It’s this infinite fractal of inscrutable purpose, you can look as deeply as you want and you’ll never really understand the why. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/3559ed2e-0c63-45c9-9db4-aa45fdd725ae/BSA_FAPS2.gif Blog: Our Lab Notes - Future farmer: Dhruv Raina, Cell Biologist - Make it stand out Fat precursor cells grown on a microcarrier. In cyan is the nucleus, and red marks the cell body (actin). https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/97714674-35e0-4610-b837-9568f71467e7/IMG_4334.jpg Blog: Our Lab Notes - Future farmer: Dhruv Raina, Cell Biologist - What motivates you to work here? We all seem to be driven by this goal and passion for sustainability. Having that overarching belief in this vision really unites us despite the fact that we all have different expertises and speak different technical languages. It also makes it possible for people working on diverse problems to want to collaborate actively together. This means sometimes we can be really fast. So much of this has only been possible not just because Mosa Meat has hired smart people who have different technical expertises, but because people are actively trying to collaborate and speak each other’s languages. This is special —we’re a young organization, with a concentration of expertise, where people have flexibility to do what they want. Scientifically you have freedom, and everyone’s excited and interested. https://mosameat.com/blog/dutch-government-invests-60m-in-cellular-agriculture monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/c66a54d0-9d60-48f2-b5e5-01b5fa0e9b77/blog+post+NGF.png Blog: Our Lab Notes - Dutch government agrees to invest €60M in cellular agriculture - Make it stand out Minister Micky Adriaansens of Economic Affairs and Climate and committee chair Jeroen Dijsselbloem at a press conference to announce the second round of the National Growth Fund. https://mosameat.com/blog/five-ways-cultivated-fat-makes-better-burgers monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/82149bc8-4d92-4022-8ba6-9ad9784cf45f/Burgers+Tasting+%281%29.png Blog: Our Lab Notes - Five Ways Cultivated Fat Makes Better Burgers - Make it stand out Photos of a recent tasting at Mosa Meat, where we measured the effect of different quantities of store-bought animal fat in plant-based and beef burgers. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/6a4b24b8-b67e-4f4a-b2f6-33c8d95964ff/chart+%285%29.png Blog: Our Lab Notes - Five Ways Cultivated Fat Makes Better Burgers - Make it stand out Saturated fat is the least healthy of the three types of fat (saturated, monounsaturated, and polyunsaturated) measured here. However, all three fats are healthier than trans fats, found in some vegetable oils. https://mosameat.com/blog/future-farmer-ludwig-sonneck monthly 0.5 2026-01-23 https://mosameat.com/blog/future-farmer-parinith-sudhakar monthly 0.5 2026-01-23 https://mosameat.com/blog/cultivating-beef-without-fetal-bovine-serum monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/d14e57ee-056f-4653-92d6-ae3ef29df678/FBS+blog+graphic+%286%29.png Blog: Our Lab Notes - Cultivating beef without FBS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/868065a6-c90f-4f73-86b2-f1cf0f67d5ab/_MG_0929.jpg Blog: Our Lab Notes - Cultivating beef without FBS - First author and PhD candidate at Mosa Meat Tobias Messmer expands, “We were particularly interested in proteins on the surface of cells that increase during differentiation. By specifically activating these proteins (known as ‘receptors’), we are now able to recreate the same transition in the absence of any FBS.’’ https://mosameat.com/blog/future-farmer-johanna-melke monthly 0.5 2026-01-23 https://mosameat.com/blog/cellular-agriculture-europe monthly 0.5 2026-01-23 https://mosameat.com/blog/future-farmer-nik-mazari monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/77f2c726-e8ad-40bf-a12d-a32bc0eb5bb7/nik+final.jpg Blog: Our Lab Notes - Future farmer: Nik Mazari, Process Development Engineer - Nik, tell us a bit about your background. Where are you from and what brought you to Mosa Meat? I was born and raised in Mainz, Germany to Iranian parents. During high school, I participated in an exchange program in Colorado Springs, the United States. After graduating high school in Germany, I read Al Gore’s book Our Choice, and I became convinced that engineering would be a key lever in combating climate change. Soon after, I decided to pursue my Bachelor’s in Environmental Engineering at the RWTH Aachen University, in Germany. Environmental Engineering was focused on ways to ‘clean up the system,’ for example through recycling of water or waste. I wanted to change the system itself, and help transform the industry and the consumer side of things, so I did my Master’s in Environmental Process Engineering also at the RWTH. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/24a21550-0b58-412b-9dcb-6b539cf42e8e/nik+tire.jpg Blog: Our Lab Notes - Future farmer: Nik Mazari, Process Development Engineer - How do you spend your free time? I like to do a lot of sports, for instance basketball, football, snowboarding, surfing, and scuba diving. I also love to travel and meet new people. For instance in Vietnam, I loved the food and the dignity of the people. A few of my other favourite countries are Indonesia (specifically diving in Bali), Spain (because of the culture and the weather) and the US (because of the national parks, and the nature, and the food). https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/57a17d41-2daa-4c16-a6bf-479e3154521c/nik+2.jpg Blog: Our Lab Notes - Future farmer: Nik Mazari, Process Development Engineer - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://mosameat.com/blog/cultivated-meat-progress monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/fb52ae75-b789-4a8d-922c-2636036d95ed/wm+building.jpg Blog: Our Lab Notes - Where’s the Beef? A First-Hand Assessment of Cultivated Meat Progress - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://mosameat.com/blog/mosa-meat-and-nutreco-awarded-eu-grant monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1634822611669-T6HTBXNECKRHK08NV38Q/Cost+%28%25%29.png Blog: Our Lab Notes - Mosa Meat and Nutreco Awarded EU Grant to Lower Costs of Cultivated Beef - Make it stand out Cost Reduction Achieved with Food-Grade Nutrient in Basal Media https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1634770631914-EMAJ4W06Z828OV0GSWDE/logos.jpg Blog: Our Lab Notes - Mosa Meat and Nutreco Awarded EU Grant to Lower Costs of Cultivated Beef https://mosameat.com/blog/leonardo-dicaprio-invests-in-mosa-meat monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1632133685347-ZUAF7GIW5G6Z3JCRSKDE/LDC+Image+for+web.jpg Blog: Our Lab Notes - Leonardo DiCaprio Invests in Mosa Meat - “One of the most impactful ways to combat the climate crisis is to fundamentally reshape our global food system. Mosa Meat pioneered a cleaner, kinder way of making real beef with the world’s first cultivated beef burger in 2013,” shared Leonardo DiCaprio today. “I’m honored to join them as advisor and investor as they now prepare to bring cultivated beef to market for all those who crave change.’’ https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1632134006134-6BHBA0YKMVASLTG09SBV/Process+Story_blog.gif Blog: Our Lab Notes - Leonardo DiCaprio Invests in Mosa Meat - Make it stand out The Mosa Meat process: the best ingredients grown naturally, nurtured carefully and prepared lovingly—learn more. https://mosameat.com/blog/how-we-make-real-meat monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1631881750849-3X6JSL7MRWKLZ6EYVQE3/chart.png Blog: Our Lab Notes - How we make real meat - Make it stand out Left to right: Triglycerides profile of coconut oil (often used in plant-based meat fat), conventional fat, and Mosa Meat cultured fat. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1631906466990-Y3PVJZOZI9QGABCMNCM1/Fat+photos+%28Sci+Progress%29+%285%29.png Blog: Our Lab Notes - How we make real meat - Make it stand out Left to right: Coconut oil, conventional fat, and Mosa Meat cultured fat. Conventional fat maturation: >2 years. Mosa fat maturation: 28 days. (Scale bar: 100μm) https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1631886567640-2HXKKL49J6UR1H5AQ0QX/chart+%281%29.png Blog: Our Lab Notes - How we make real meat - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1631889128724-CCNYY4Q31ZJJ92GEMK5S/Protein+Renders+%282%29.png Blog: Our Lab Notes - How we make real meat - Make it stand out Protein structure predictions of plant protein (left) and meat protein (right). Source: Jumper, J et al. Highly accurate protein structure prediction with AlphaFold. Nature (2021). https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1631890637580-K9D12OUFL0NIB1LDXDXJ/Muscle+Photos+%28Sci+Progress%29+3.png Blog: Our Lab Notes - How we make real meat - Make it stand out Left to right: Plant-based burger, conventional muscle fiber, Mosa Meat muscle fibers. Conventional muscle fiber maturation: >2 years. Mosa muscle fiber maturation: 7 days. (Scale bar: 100μm) https://mosameat.com/blog/future-farmer-laura-jackisch monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1629815805887-YQ4HGC5YWJQN8F0Z8PQW/_MG_0277.jpg Blog: Our Lab Notes - Future farmer: Laura Jackisch, Fat Tissue Biologist - Laura, tell us a little bit about yourself—where are you from? I was born in Germany; I’m half-German half-Austrian. For the first seven years of my life I lived in Berlin. Then I moved to London for five years, and after that I lived in the Middle East. My dad comes from a hospitality family, and he got his masters degree in culinary arts. He’s been an Executive Chef at hotels around the world—that’s why we moved around! My mom is in finance but she’s also trained in running a restaurant.They used to own a hotel together when I was very young. I remember seeing photos of my sister sitting in the kitchen on a high chair covered in blueberries....My life has been quite food-centric! https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1629817791626-K5EPW26XT3J3NSRBQEV3/P8300006.JPG Blog: Our Lab Notes - Future farmer: Laura Jackisch, Fat Tissue Biologist - And as a cell farmer—how does it feel to grow cells? During the PhD I would look at my fat cells with anticipation every day to see how they were doing. I think that still translates, but now it’s at a much bigger scale. Everyone here feels that excitement when you’re growing the cells. You feed them every day. You message each other saying “I got this many cells, we’re getting there!” Then you start to differentiate them...and turn them into fat. You see it getting closer and closer to the finish line, until it’s ready to eat. If you sit back and think about what you’re doing—taking a few thousand cells and from that you’re going to feed people...It’s pretty mind-blowing. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1629817005980-IAJ4POP4CUUWRI3SZV9V/_MG_0425.jpg Blog: Our Lab Notes - Future farmer: Laura Jackisch, Fat Tissue Biologist - Make it stand out Laura with one of her team members, Sebastiano. https://mosameat.com/blog/what-is-umami monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1627647770229-OP151SKSZ6XDL0HC7SB2/Umami+blog+graphic.png Blog: Our Lab Notes - Umami: The Fifth Taste - Make it stand out Umami in its pure form is glutamic acid, and was first extracted from sea kelp by Dr. Ikeda. https://mosameat.com/blog/scaling-up-our-beef-production monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1625153846317-JUC6N0KGAY3FWHET67HK/IMG_0232.JPG Blog: Our Lab Notes - Scaling up our beef production - Make it stand out Our Bioprocess Team members begin work in our Phase 2 space. https://mosameat.com/blog/future-farmer-josh-flack monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1623694236566-83R5SZJX4QKGB3KXF547/_MG_9992.jpg Blog: Our Lab Notes - Future farmer: Josh Flack, Cell Biologist - Josh, tell us about your background—what motivated you to join Mosa Meat? I grew up in Poole, in the south of England. I got my PhD in cell biology from the University of Cambridge, where I mostly studied cancer biology. I’ve always loved science; both my parents are doctors, but I wanted to mix my research with a global mission! The world has achieved a lot of milestones when it comes to health challenges—people are living longer, we’ve found cures to many diseases. There is plenty of work to do, of course. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1623451044676-7NJH24UT683YEUK9UOEI/IMG_8324.JPEG Blog: Our Lab Notes - Future farmer: Josh Flack, Cell Biologist - What motivates and inspires you most about working at Mosa Meat? I’m a really active, outdoorsy type and seeing the effects of climate breakdown right before our eyes is something that really alarms me. What really excites me about working at Mosa Meat is the ability to combine my fascination with cutting-edge biological science, with the chance to make a gigantic difference towards problems which are really an emergency for our planet, and for the billions of animals that humans consume on an annual basis. https://mosameat.com/blog/mosa-meat-turns-five monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1622046537101-75M08SS9FYE0UD599EJ1/image1.png Blog: Our Lab Notes - Mosa Meat Turns Five! - Make it stand out The River Meuse derives its name from the Latin “Mosa,” which alludes to its maze-like turns. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1622106231929-6XG5YTM9YGSWZQ1FTV89/IMG_0081.JPG Blog: Our Lab Notes - Mosa Meat Turns Five! - Make it stand out Jonathan, Sergio, Anitha, Richard and Vicky (left to right), some of our oldest and newest team members, return to Watermolen after biking in and around Maastricht to celebrate our fifth birthday. https://mosameat.com/blog/milestone-fat-optimization monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1620764456146-7JK41DRVNRRJXWW7IKLU/IMG-20210429-WA0011.jpg Blog: Our Lab Notes - Milestone: Over 65x reduction in our fat medium cost - Make it stand out Our talented Fat Team continues to work hard to add cultivated fat to our meat. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1620764671433-NYLRXWGFUIEGNE4E9TXG/my-visual_54064646.jpg Blog: Our Lab Notes - Milestone: Over 65x reduction in our fat medium cost - Make it stand out Cost reduction (%) of fat differentiation media over time. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1620765079416-ILEJJICW6SICZBM6WZ60/Fat+Tasting+3.jpg Blog: Our Lab Notes - Milestone: Over 65x reduction in our fat medium cost - Make it stand out Peter, our cofounder, writes feedback on our cultivated fat (pictured, right). https://mosameat.com/blog/the-maillard-reaction monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1619751997565-2ZTCS1R5YE0WF3ODZUK6/Maillard+reaction.png Blog: Our Lab Notes - Making the perfect burger: the Maillard reaction The Maillard reaction was first reported 100 years ago by the French chemist Louis-Camille Maillard. https://mosameat.com/blog/new-study-finds-cultivated-meat-could-reduce-climate-impact-by-92 monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1617268995730-LEQPQ8PT0PSW2C9EA64Y/LCA+infographic.png Blog: Our Lab Notes - New study finds cultivated meat could reduce climate impact by 92% Compared with conventional beef, cultivated beef production could reduce climate impact by 92%, air pollution by 93%, use 95% less land, and 78% less water. The results show the positive impact cultivated beef will have for our planet, one of the main reasons our founders Mark and Peter started Mosa Meat. We are encouraged by the results and working to make the findings specific to our operations. Other than energy use, the second concern we should have is air pollution (emission of fine particular matter). So this is something we’re going to model and pay attention to going forward. We are also working with Fjol Consultancy to calculate and map our impact, and using the findings to reduce our footprint. Stay tuned for more sustainability updates. Sign up to our newsletter for Mosa Meat news straight to your inbox: https://mosameat.com/newsletter. https://mosameat.com/blog/series-b-funding-completed-at-85-million monthly 0.5 2026-01-23 https://mosameat.com/blog/igtblonw721l05vfibsuqh10wevl1z monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1609912026861-VSMQ1CI0R39NDU3P85QC/MOSA_011+%281%29.jpg Blog: Our Lab Notes - Wrapping up 2020 The funding will help make cultivated meat a reality. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1609912296910-5DIT800AV40DJ0NH5ZUE/Collaboration+01.jpg Blog: Our Lab Notes - Wrapping up 2020 Some of our amazing team. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1609914764419-GR4WAA4U6UP3JIGVCK9Q/Lab+08.jpg Blog: Our Lab Notes - Wrapping up 2020 The Stemness and Isolation team working in our new labs this year. https://mosameat.com/blog/interview-with-dr-regina-hecker monthly 0.5 2020-12-15 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608030084193-T4Z0JOQQ8W5PZJ6A46MD/regina_hacker-portrait.jpg Blog: Our Lab Notes - Interview with Dr. Regina Hecker https://mosameat.com/blog/series-b-funding-reaches-75-million-with-leading-global-impact-investors monthly 0.5 2020-12-15 https://mosameat.com/blog/p2m8htpo7dhepfgt8ypmmzqthe02l5 monthly 0.5 2020-12-15 https://mosameat.com/blog/building-the-machine-that-takes-over-the-cows-job monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604671402791-TM3SU6YENB7VC9JYA653/image+5.jpg Blog: Our Lab Notes - Building the machine that takes over the cow’s job. Engineer Nik, from Germany, has a Masters in Environmental Process Engineering https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604671448641-9UL1BYF66HIYLL8FBXZ6/image+6.jpg Blog: Our Lab Notes - Building the machine that takes over the cow’s job. Our newest recruit, Jane, comes from New York and previously built pipetting robots https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604671495892-Q70G4B7ARRTXJLT2LYZQ/image+7.jpg Blog: Our Lab Notes - Building the machine that takes over the cow’s job. Josias is a mechanical engineer who’s worked around the world - from Canada to Cameroon https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604671531735-JFCK4OE1EUIBW9PRH38H/image+8.jpg Blog: Our Lab Notes - Building the machine that takes over the cow’s job. Eric, process engineer from the Netherlands, can often be found building his own machines from scratch! https://mosameat.com/blog/we-raise-55-million-and-welcome-new-partners monthly 0.5 2026-01-23 https://mosameat.com/blog/mosa-meat-joining-risingfoodstars-network monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608030399699-JFVREOYVKXPIGU2QF2WD/eit-food-eu-flag+%283%29.png Blog: Our Lab Notes - We’re joining the RisingFoodStars Network! https://mosameat.com/blog/were-growing-join-us monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604672112294-1CATM7ZLWDJE3E5PHTTV/IMG_0672.jpeg Blog: Our Lab Notes - We’re growing, join us! Join us at Mosa Meat to help bring cultivated beef to market. https://mosameat.com/blog/milestone-over-80x-reduction-in-our-medium-cost monthly 0.5 2021-07-21 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604672337620-82UYJWR5W3XM3W4YJBT1/Medium%2Bteam.jpg Blog: Our Lab Notes - Milestone: Over 80x cost reduction in our animal-free medium Some of our hard-working MO team. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604672382224-654KRYVM3HR1XIYIIWLI/Cost%2Breduction%2Bmedium.png Blog: Our Lab Notes - Milestone: Over 80x cost reduction in our animal-free medium A graph showing the cost reduction over time. https://mosameat.com/blog/bell-food-group-invests-5-million-in-mosa-meat monthly 0.5 2020-12-16 https://mosameat.com/blog/mosa-meats-new-home monthly 0.5 2026-01-23 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604672559947-524NF3PQLD2PCSA3TRVM/key-watermolen-v2.jpeg Blog: Our Lab Notes - Mosa Meat’s new home Our CEO, Maarten (on the left) and COO, Peter receiving the key to our new facility. https://mosameat.com/blog/new-study-into-consumer-acceptance-of-cultured-meat monthly 0.5 2026-01-23 https://mosameat.com/blog/welcome-to-our-new-partners-nutreco-and-lowercarbon-capital monthly 0.5 2026-01-23 https://mosameat.com/blog/our-take-on-the-future-of-meat monthly 0.5 2026-01-23 https://mosameat.com/blog/growth-medium-without-fetal-bovine-serum-fbs monthly 0.5 2020-12-16 https://mosameat.com/blog/thats-a-wrap monthly 0.5 2020-12-16 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608114092761-HKKMUSZELBSY05C46087/IMG_1133.jpeg Blog: Our Lab Notes - That’s a wrap! Mark Post thanking the wonderful conference sponsors on stage. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608114030141-OUJ53VUIRJ6ELJ4WDWGN/IMG_0909.jpeg Blog: Our Lab Notes - That’s a wrap! https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608114060295-AYN8HPF7PZOTSEMUSMFB/IMG_1011.jpg Blog: Our Lab Notes - That’s a wrap! All the attendees outside the Meuse River (from which the name “Mosa” derives!) https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608114078391-9XT8JPXTX1JC45G4C67O/Screen%2BShot%2B2019-09-27%2Bat%2B13.20.33.png Blog: Our Lab Notes - That’s a wrap! https://mosameat.com/blog/our-latest-taste-test monthly 0.5 2020-12-16 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608114384153-EZCP01CWN9TZXMAE0R72/IMG_20190917_111201.jpg Blog: Our Lab Notes - Our latest taste test https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608114408754-MYDZUQMBIPXCPVHQ5VXE/IMG_20190917_110721.jpg Blog: Our Lab Notes - Our latest taste test https://mosameat.com/blog/an-exciting-new-phase-for-mosa-meat monthly 0.5 2020-12-16 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608114597470-5ROIQM3AJ6O54Q60VUJU/Collage%2Bfor%2Bnew%2Bphase%2Bannouncement.png Blog: Our Lab Notes - An exciting new phase for Mosa Meat https://mosameat.com/blog/were-moving monthly 0.5 2020-12-16 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608114773122-LZ86AUEBECZSVPYMIGG2/image-asset.jpeg Blog: Our Lab Notes - We're moving! “Yep, we can make some meat here!” https://mosameat.com/blog/our-thoughts-on-study-in-frontiers-in-sustainable-food-systems monthly 0.5 2020-12-16 https://mosameat.com/blog/leaders-in-cultured-meat-gather-in-maastricht monthly 0.5 2020-12-16 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608114942921-VY5XV49P41CGDB3YPGOL/IMG_4871.jpeg Blog: Our Lab Notes - Leaders in cultured meat gather in Maastricht https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608114982623-YST6P6MAPR51LZMUVJIM/Perfectly%2BSuitable%2B%282%29.png Blog: Our Lab Notes - Leaders in cultured meat gather in Maastricht https://mosameat.com/blog/adding-our-support-to-call-for-regulatory-clarity monthly 0.5 2020-12-16 https://mosameat.com/blog/welcome-to-our-new-investors monthly 0.5 2020-12-16 https://mosameat.com/blog/mosa-meat-featured-in-clean-meat monthly 0.5 2020-12-16 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608115249668-Q3U0YHP831E10KNJPE5B/cleanmeatbook002.jpg Blog: Our Lab Notes - Mosa Meat featured in "Clean Meat" https://mosameat.com/home daily 1.0 2025-12-22 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668391622-YHDXED7WOZOVP13U0FFF/FeelGoodIndulgence_Home.jpg Home - Feel good indulgence We’re making the beef burgers of the future. They don’t taste ‘just like’ meat. They are real meat. Real beef that oozes and sizzles with real fats and juices. We’re making these burgers so people can make a positive impact on the planet, simply by swapping delicious beef… with delicious beef. Easy! https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608290564032-AAS3ABU6J3V9VSR7AIFG/Kinder+for+you+-+icon.png Home Kinder for you https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608290579831-9LK1EJ07JWV1SZLW0OZJ/Kinder+for+society+worldwide+-+icon.png Home Kinder for society worldwide https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608290595125-MCUC7VGEKD3C0S8CUY4N/Kinder+to+cows+-+icon.png Home Kinder to cows (and other animals!) https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608290614948-31ZVMVELI0VZW7POBJUL/Kinder+to+the+planet+-+icon.png Home Kinder to the planet https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604667670577-CUHDVMC1GZRNG7G8544R/cow01.jpg Home We grow our beef by harnessing the same natural processes responsible for muscle growth in a cow. We start by taking a sesame-seed sized sample of cells, and nurturing them to naturally grow into beef. We can make 80,000 burgers just from that one sample – and the cow can live happily ever after. And just like a farmer cares for their herd, we give the same care and attention to every cell. Sure, it sounds a little different. But take a closer look… https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604994892346-HDUYOYHTCCW22SUMSTF6/Lab+03.jpg Home https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604994926612-4ERCE7NQQYCODMRV8KAD/Lab+04.jpg Home https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604995008823-YL1RX3I23VBB5TSJSHYW/Lab+07.jpg Home https://mosameat.com/growing-beef daily 0.75 2021-01-04 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607951567744-XV21VGMSL9LAW3KSLSHY/process+01.jpg Growing Beef https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607951599724-9OLP1KEAG78BVBFKDPVU/process+02.jpg Growing Beef https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607951625813-NMLFELTJOLG2WG34VSU6/process+03.jpg Growing Beef https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607951643772-736JWBARDCCA1TDPZ7KZ/process+04.jpg Growing Beef https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607951660436-DEYKX47AOA7GD5CJW62T/process+05.jpg Growing Beef - Prepared lovingly Almost ready for the grill. Indistinguishable from the meat you’d get from a cow, it sizzles, it’s juicy, and it’s ready to eat. The only difference? Neither animals nor our planet were harmed in the making of our meat. Lab notes: Muscle tissue reaches maturitity Combination with fat tissue Preperation for cooking https://mosameat.com/the-mission daily 0.75 2022-01-10 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607681338908-XNUMSMSTMVK2M4Q90ONM/Screenshot+2020-12-11+at+11.07.45+-+Display+1.png The Mission 2006 Mark and Peter meet and start working on the future of food. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668027466-OTEONT5X2T8IJEVFWE1X/timeline02.jpg The Mission 2013 We lift the bun on something never seen before. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668065035-4E7QK8U8G827KCWB97MT/timeline03.jpg The Mission 2016 A new muscle tissue technique was developed. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668085414-Q0OU41F6QE4CZWTPKM8K/timeline04.jpg The Mission 2018 We receive €9.5 Million funding to advance our mission. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668143605-3TZ0995C2QQFEPN0Z4YS/timeline05.jpg The Mission 2019 We’ve defined an animal friendly serum-free medium. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668639005-HWPESDXQHV567YOHH80Q/Rectangle+444.jpg The Mission 2020 We’ve opened the doors to our new Mosa Home in Maastricht. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1606206783194-RRTB0QRC2T31VYFZ6N2M/timeline07.jpg The Mission 2021 Scaling up production and scaling down costs. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668235771-E8ZOUXM2R1BWRNQNZ6WN/timeline08.jpg The Mission Soon… Regulatory approval to start grilling in a restaurant near you. https://mosameat.com/our-burger daily 0.75 2021-08-11 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1606209037534-2N9DS4QC141XWLKHP551/our-burger-you.jpg Our Burger - Kinder to you We’re in total control of the burgers we make. From start to finish, we’re accountable for every cell. This makes for a better burger — cleaner, cared for. We can tell you everything that goes into it, you can be sure of what you’ll get out of it! https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1606208952172-P4Q4A9N9IL37R9VPIARJ/our-burger-worldwide.jpg Our Burger - Kinder to society worldwide If we can make our burger the new normal, we’ll be able to share its benefits (and delicious taste) with 10 billion people and counting. And when everyone gets to share the goodness, we can start to form a fairer food landscape for all – because everyone should have the right to eat good quality, nutritious food. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604667820243-8NTYGXIVYDGQS1DD305L/cow02.jpg Our Burger - Kinder to cows and other animals Cows are much more loving and emotionally sensitive than most people would imagine. We think they’re great. To make tens of thousands of burgers, all we need from a cow is a small cell sample. No slaughter is required and much fewer cows are needed. This process also means we don’t have to take away any other animals’ habitats: with less cows, we need far less space. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1603185972180-H0CCHKIGB5KJ9KUGDWKH/hermansyah-j1WmK7_KpQI-unsplash.jpg Our Burger - Kinder to the planet To make our burger, we don’t need to draw as much water from the rivers; cut down rainforests to create pasture and animal feed; use as much energy; or work with chemicals which can run-off into our oceans. By treating the planet kindly, we can create a happier world. https://mosameat.com/meet-mosa daily 0.75 2022-11-03 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604995270070-GSGZTD5G730Z9K0822DC/Lab+05.jpg Meet Mosa https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/f7998b7e-7860-479b-9b5d-6c282fe8ff7a/mosa-team-2023.jpg Meet Mosa https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604995280906-13G94JBSYMHSSDC8J8OQ/Collaboration+02.jpg Meet Mosa https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604995304127-V60C8YGNPNXZPDVI235R/Lunch+03.jpg Meet Mosa https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604995286151-SPQWFKS2C0P5NMA1G46D/Lab+08.jpg Meet Mosa https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604995294544-L2EBU08I6B83I0WMX6NV/Lunch+01.jpg Meet Mosa https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604995132968-FKDHSWO10DHTE1KZ7G4V/Lunch+04.jpg Meet Mosa https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607685844647-9LN9IQ5K41MYD0SQGZWX/FounderMark.jpg Meet Mosa Mark Post Chief Scientific Officer Mark is the scientist behind the world’s first cultured burger. As a medical doctor by training and having worked on tissue engineering for vascular grafts, he became massively inspired by the possibilities of cultured meat, and co-founded Mosa Meat. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1614176675875-GIU21HSKHT2YQBN9ZPDZ/Maarten%2BBosch%2B02.jpg Meet Mosa Maarten Bosch Chief Executive Officer Maarten is at the helm of Mosa Meat, using his extensive commercial experience to guide the company. He’s lifted start-ups off the ground and grown companies of all sizes: but at Mosa Meat, his excitement is in making a positive impact on climate change, animal welfare, and food shortage. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607685882172-5CFUWZWVB5SL6P4NGB6A/FounderPeter.jpg Meet Mosa Peter Verstrate Chief Operating Officer Peter is the food technician behind the world's first cultured burger. With a Master’s in Food Science and over 20 years experience in the meat industry, his passion for the planet and drive to discover a sustainable way to feed the world led him to become a co-founder of Mosa Meat. https://mosameat.com/faq daily 0.75 2026-01-23 https://mosameat.com/partnerships daily 0.75 2023-06-05 https://mosameat.com/careers daily 0.75 2020-12-11 https://mosameat.com/press-kit daily 0.75 2025-12-22 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/e1d4a9fe-cf03-4242-8d3a-1c5da778a8e0/Mosa+Burger+2022+Hero.jpg Press Kit Mosa Burger https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/db0558da-01d3-403a-bc29-13b7fcf7c7ff/Mosa+Burger+2022.jpg Press Kit Mosa Burger https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/ac39dbf1-5f3e-47ac-a1d6-2254eb6b0efd/Mosa+Burger+2022+Grill+-+Uncropped.jpg Press Kit Mosa Burger https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1610263410735-EGYAT3PW3I61WDS8V1H1/Primary+01.png Press Kit Mosa Meat Logo https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023482967-2LDCTX6S2J9ZKWM9YU1H/Lunch+04.jpg Press Kit Lunch with the team at Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023489636-9MKTDPX06UOGTGDF8F29/Lunch+02.jpg Press Kit Lunch with the team at Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023507389-GKHGZKIJVIL0SFWDCDLN/Lab+03.jpg Press Kit Mosa Meat R&D Team https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/d9456ad2-ff35-4959-a445-e737ed8114da/mosa-meat-team-3.jpg Press Kit Mosa Meat R&D team https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023513310-72CKHO7VA1M4EB179YEN/Collaboration+01.jpg Press Kit Mosa Meat Team Collaboration https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1480e62b-4d98-46c2-9c26-208ea524e9a6/Maarten+Bosch+01.jpg Press Kit Maarten Bosch, CEO Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023475828-X0V5P2E5ZFU3N4NDDGTE/Peter+Verstrate+01.jpg Press Kit Peter Verstrate, co-founder and COO Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023478570-4NKJF4VK8RGEPRVVS5Y4/Mark+Post+01.jpg Press Kit Mark Post, co-founder and CSO Mosa Meat https://mosameat.com/contact daily 0.75 2021-08-11 https://mosameat.com/privacy-policy daily 0.75 2022-11-07 https://mosameat.com/newsletter daily 0.75 2021-02-17 https://mosameat.com/career-interest daily 0.75 2023-06-05 https://mosameat.com/emailsignature daily 0.75 2021-01-15 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1609944394618-FK9GU49RCH4HKAP045O4/mosa-meat-email-signature.png email-signature https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1610709283292-E05FLI93VF74U20O2NJ2/test-MosaMeat%2BPrimary%2BLogo%2BDeep%2BBlue%2BColour.png email-signature https://mosameat.com/careersthankyou daily 0.75 2021-02-08 https://mosameat.com/home-fr daily 0.75 2022-01-26 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668391622-YHDXED7WOZOVP13U0FFF/FeelGoodIndulgence_Home.jpg Home (FR) - Feel good indulgence We’re making the beef burgers of the future. They don’t taste ‘just like’ meat. They are real meat. Real beef that oozes and sizzles with real fats and juices. We’re making these burgers so people can make a positive impact on the planet, simply by swapping delicious beef… with delicious beef. Easy! https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608290564032-AAS3ABU6J3V9VSR7AIFG/Kinder+for+you+-+icon.png Home (FR) Plus respectueux pour vous https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608290579831-9LK1EJ07JWV1SZLW0OZJ/Kinder+for+society+worldwide+-+icon.png Home (FR) Plus respectueux pour la Société https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608290595125-MCUC7VGEKD3C0S8CUY4N/Kinder+to+cows+-+icon.png Home (FR) Plus respectueux pour les bovins (et les autres animaux) https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608290614948-31ZVMVELI0VZW7POBJUL/Kinder+to+the+planet+-+icon.png Home (FR) Plus respectueux pour la planète https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604667670577-CUHDVMC1GZRNG7G8544R/cow01.jpg Home (FR) We grow our beef by harnessing the same natural processes responsible for muscle growth in a cow. We start by taking a sesame-seed sized sample of cells, and nurturing them to naturally grow into beef. We can make 80,000 burgers just from that one sample – and the cow can live happily ever after. And just like a farmer cares for their herd, we give the same care and attention to every cell. Sure, it sounds a little different. But take a closer look… https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604994892346-HDUYOYHTCCW22SUMSTF6/Lab+03.jpg Home (FR) https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604994926612-4ERCE7NQQYCODMRV8KAD/Lab+04.jpg Home (FR) https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604995008823-YL1RX3I23VBB5TSJSHYW/Lab+07.jpg Home (FR) https://mosameat.com/home-de daily 0.75 2021-08-11 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668391622-YHDXED7WOZOVP13U0FFF/FeelGoodIndulgence_Home.jpg Home (DE) - Feel good indulgence We’re making the beef burgers of the future. They don’t taste ‘just like’ meat. They are real meat. Real beef that oozes and sizzles with real fats and juices. We’re making these burgers so people can make a positive impact on the planet, simply by swapping delicious beef… with delicious beef. Easy! https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608290564032-AAS3ABU6J3V9VSR7AIFG/Kinder+for+you+-+icon.png Home (DE) Besser für Dich https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608290579831-9LK1EJ07JWV1SZLW0OZJ/Kinder+for+society+worldwide+-+icon.png Home (DE) Nachhaltiger für unsere Welt https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608290595125-MCUC7VGEKD3C0S8CUY4N/Kinder+to+cows+-+icon.png Home (DE) Besser für die Kühe (und für andere Tiere!) https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608290614948-31ZVMVELI0VZW7POBJUL/Kinder+to+the+planet+-+icon.png Home (DE) Nachhaltiger für den Planeten https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604667670577-CUHDVMC1GZRNG7G8544R/cow01.jpg Home (DE) We grow our beef by harnessing the same natural processes responsible for muscle growth in a cow. We start by taking a sesame-seed sized sample of cells, and nurturing them to naturally grow into beef. We can make 80,000 burgers just from that one sample – and the cow can live happily ever after. And just like a farmer cares for their herd, we give the same care and attention to every cell. Sure, it sounds a little different. But take a closer look… https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604994892346-HDUYOYHTCCW22SUMSTF6/Lab+03.jpg Home (DE) https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604994926612-4ERCE7NQQYCODMRV8KAD/Lab+04.jpg Home (DE) https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604995008823-YL1RX3I23VBB5TSJSHYW/Lab+07.jpg Home (DE) https://mosameat.com/press-kit-fr daily 0.75 2021-09-22 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1610263410735-EGYAT3PW3I61WDS8V1H1/Primary+01.png Press Kit (FR) Logo Mosa Meat 2021 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023312079-C4KYVBNL7REVLEJX2V6T/mosa-meat-burger-2013.jpg Press Kit (FR) Mark Post présente le premier burger de viande de bœuf cultivée en 2013 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023310294-98LIEG8WUJ5AU3SPVORS/mosa-meat-burger.jpg Press Kit (FR) Le burger de viande de bœuf cultivée de Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023307893-PIX7I4M2P85UF7QBWRHW/mosa-meat-meatball.jpg Press Kit (FR) Les boulettes de viande de bœuf cultivée de Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023306371-YBDPME7KG9GHRYCPKJ64/mosa-meat-steak-tartare.jpg Press Kit (FR) Le steak tartare de viande de bœuf cultivée de Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023482967-2LDCTX6S2J9ZKWM9YU1H/Lunch+04.jpg Press Kit (FR) Déjeuner avec l'équipe à Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023489636-9MKTDPX06UOGTGDF8F29/Lunch+02.jpg Press Kit (FR) Déjeuner avec l'équipe à Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023499262-ZRMDJQXE3EF792JGMQBK/Lab+05.jpg Press Kit (FR) L'équipe R&D de Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023507389-GKHGZKIJVIL0SFWDCDLN/Lab+03.jpg Press Kit (FR) L'équipe R&D de Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023513310-72CKHO7VA1M4EB179YEN/Collaboration+01.jpg Press Kit (FR) Collaboration au sein de l'équipe Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023317013-KPO5ICQ3N29W30Q9G1B4/mosa-meat-team.jpg Press Kit (FR) L'équipe Mosa Meat en 2019 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/4dbace19-a4f7-422e-8aa6-051d1519572e/Maarten+Bosch+01.jpg Press Kit (FR) Maarten Bosch, PDG de Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023475828-X0V5P2E5ZFU3N4NDDGTE/Peter+Verstrate+01.jpg Press Kit (FR) Peter Verstrate, co-fondateur et Chef d’Exploitation de Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023478570-4NKJF4VK8RGEPRVVS5Y4/Mark+Post+01.jpg Press Kit (FR) Mark Post, co-fondateur et Directeur Scientifique de Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/8965bc64-40a0-42eb-8b1c-cdc2a1b8c8b5/Watermolen+signage+%281%29.jpg Press Kit (FR) Unité de production pilote de Mosa Meat https://mosameat.com/press-kit-de daily 0.75 2021-09-22 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1610263410735-EGYAT3PW3I61WDS8V1H1/Primary+01.png Press Kit (DE) Mosa Meat Logo 2021 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023312079-C4KYVBNL7REVLEJX2V6T/mosa-meat-burger-2013.jpg Press Kit (DE) Mark Post präsentiert den ersten kultivierten Fleisch Burger 2013. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023310294-98LIEG8WUJ5AU3SPVORS/mosa-meat-burger.jpg Press Kit (DE) Mosa Meats kultivierter Fleisch Burger https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023307893-PIX7I4M2P85UF7QBWRHW/mosa-meat-meatball.jpg Press Kit (DE) Mosa Meats kultivierte Frikadelle https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023306371-YBDPME7KG9GHRYCPKJ64/mosa-meat-steak-tartare.jpg Press Kit (DE) Mosa Meats kultiviertes Steak Tartare https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023482967-2LDCTX6S2J9ZKWM9YU1H/Lunch+04.jpg Press Kit (DE) Mittagessen bei Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023489636-9MKTDPX06UOGTGDF8F29/Lunch+02.jpg Press Kit (DE) Mittagessen bei Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023499262-ZRMDJQXE3EF792JGMQBK/Lab+05.jpg Press Kit (DE) Mosa Meats R&D Team https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023507389-GKHGZKIJVIL0SFWDCDLN/Lab+03.jpg Press Kit (DE) Mosa Meats R&D Team https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023513310-72CKHO7VA1M4EB179YEN/Collaboration+01.jpg Press Kit (DE) Mosa Meats Teamkollaboration https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023317013-KPO5ICQ3N29W30Q9G1B4/mosa-meat-team.jpg Press Kit (DE) Mosa Meats Team 2019 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/4dbace19-a4f7-422e-8aa6-051d1519572e/Maarten+Bosch+01.jpg Press Kit (DE) Maarten Bosch, CEO von Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023475828-X0V5P2E5ZFU3N4NDDGTE/Peter+Verstrate+01.jpg Press Kit (DE) Peter Verstrate, Mitbegründer und COO von Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1608023478570-4NKJF4VK8RGEPRVVS5Y4/Mark+Post+01.jpg Press Kit (DE) Mark Post, Mitbegründer und CSO von Mosa Meat https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/8965bc64-40a0-42eb-8b1c-cdc2a1b8c8b5/Watermolen+signage+%281%29.jpg Press Kit (DE) Pilotproduktionsanlage von Mosa Meat https://mosameat.com/leonardodicaprio-mosa-meat daily 0.75 2022-03-16 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1626256198770-HZM9N7N1FRL7BBYJ446B/LDC+headshot.png LDC page - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://mosameat.com/sustainability daily 0.75 2021-11-12 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1636731577235-60EDG2EBZ9LQU4VSZW6K/unsplash-image-CTivHyiTbFw.jpg Sustainability at Mosa Meat - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://mosameat.com/culture-de-boeuf-sans-serum-foetal-bovin daily 0.75 2022-01-26 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/2b57d51b-492e-4633-aef9-cf6be93daf1d/FBS+blog+graphic..png Culture de bœuf sans Sérum Fœtal Bovin (SFB) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/e9f11cc0-074d-4992-9872-e3047e8ed466/_MG_0929.jpg Culture de bœuf sans Sérum Fœtal Bovin (SFB) - Tobias Messmer, premier auteur et doctorant chez Mosa Meat indique que « nous étions particulièrement intéressés par les protéines que l’on trouve à la surface des cellules et qui sont accumulées pendant la différenciation. En activant spécifiquement ces protéines (les récepteurs) nous pouvons recréer l’effet de privation de sérum sans utiliser de SFB ». https://mosameat.com/mosa-meat-et-nutreco-financement daily 0.75 2022-03-08 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1634803560157-U119T2HRGDV8VKP9LC8V/Nutreco+blog+graphic.png Mosa Meat et Nutreco reçoivent un financement de l’Union Européenne - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1634822611669-T6HTBXNECKRHK08NV38Q/Cost+%28%25%29.png Mosa Meat et Nutreco reçoivent un financement de l’Union Européenne - Tobias Messmer, premier auteur et doctorant chez Mosa Meat indique que « nous étions particulièrement intéressés par les protéines que l’on trouve à la surface des cellules et qui sont accumulées pendant la différenciation. En activant spécifiquement ces protéines (les récepteurs) nous pouvons recréer l’effet de privation de sérum sans utiliser de SFB ». Réduction du coût obtenue par replacement des ingredients pharma compares à ceux du domaine alimentaire. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1634770631914-EMAJ4W06Z828OV0GSWDE/logos.jpg Mosa Meat et Nutreco reçoivent un financement de l’Union Européenne - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://mosameat.com/faq-fr daily 0.75 2022-03-08 https://mosameat.com/la-viande-cultivee-impact-climatique-lca daily 0.75 2022-03-09 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/08b8353f-4c15-4e04-984f-b7b9be5db081/LCA+infographic+%283%29.png La viande cultivée impact climatique LCA - Tobias Messmer, premier auteur et doctorant chez Mosa Meat indique que « nous étions particulièrement intéressés par les protéines que l’on trouve à la surface des cellules et qui sont accumulées pendant la différenciation. En activant spécifiquement ces protéines (les récepteurs) nous pouvons recréer l’effet de privation de sérum sans utiliser de SFB ». La production de bœuf cultivé pourrait avoir un impact climatique inférieur de 92 %, une pollution aérienne inférieure de 93 %, une utilisation de 78 % de moins d’eau et 95% moins de terres que la production actuelle de bœuf. https://mosameat.com/growing-beef-fr daily 0.75 2022-03-08 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607951567744-XV21VGMSL9LAW3KSLSHY/process+01.jpg Growing Beef (FR) https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607951599724-9OLP1KEAG78BVBFKDPVU/process+02.jpg Growing Beef (FR) https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607951625813-NMLFELTJOLG2WG34VSU6/process+03.jpg Growing Beef (FR) https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607951643772-736JWBARDCCA1TDPZ7KZ/process+04.jpg Growing Beef (FR) https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607951660436-DEYKX47AOA7GD5CJW62T/process+05.jpg Growing Beef (FR) - Prepared lovingly Almost ready for the grill. Indistinguishable from the meat you’d get from a cow, it sizzles, it’s juicy, and it’s ready to eat. The only difference? Neither animals nor our planet were harmed in the making of our meat. Lab notes: Muscle tissue reaches maturitity Combination with fat tissue Preperation for cooking https://mosameat.com/qr2 daily 0.75 2022-04-19 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607951567744-XV21VGMSL9LAW3KSLSHY/process+01.jpg Harvest, Nurture, Grow https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607951599724-9OLP1KEAG78BVBFKDPVU/process+02.jpg Harvest, Nurture, Grow https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607951625813-NMLFELTJOLG2WG34VSU6/process+03.jpg Harvest, Nurture, Grow https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607951643772-736JWBARDCCA1TDPZ7KZ/process+04.jpg Harvest, Nurture, Grow https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607951660436-DEYKX47AOA7GD5CJW62T/process+05.jpg Harvest, Nurture, Grow - Prepared lovingly Almost ready for the grill. Indistinguishable from the meat you’d get from a cow, it sizzles, it’s juicy, and it’s ready to eat. The only difference? Neither animals nor our planet were harmed in the making of our meat. Lab notes: Muscle tissue reaches maturitity Combination with fat tissue Preperation for cooking https://mosameat.com/qr1 daily 0.75 2022-04-19 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607681338908-XNUMSMSTMVK2M4Q90ONM/Screenshot+2020-12-11+at+11.07.45+-+Display+1.png Mature, Prep, Scale 2006 Mark and Peter meet and start working on the future of food. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668027466-OTEONT5X2T8IJEVFWE1X/timeline02.jpg Mature, Prep, Scale 2013 We lift the bun on something never seen before. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668065035-4E7QK8U8G827KCWB97MT/timeline03.jpg Mature, Prep, Scale 2016 A new muscle tissue technique was developed. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668085414-Q0OU41F6QE4CZWTPKM8K/timeline04.jpg Mature, Prep, Scale 2018 We receive €9.5 Million funding to advance our mission. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668143605-3TZ0995C2QQFEPN0Z4YS/timeline05.jpg Mature, Prep, Scale 2019 We’ve defined an animal friendly serum-free medium. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668639005-HWPESDXQHV567YOHH80Q/Rectangle+444.jpg Mature, Prep, Scale 2020 We’ve opened the doors to our new Mosa Home in Maastricht. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1606206783194-RRTB0QRC2T31VYFZ6N2M/timeline07.jpg Mature, Prep, Scale 2021 Scaling up production and scaling down costs. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668235771-E8ZOUXM2R1BWRNQNZ6WN/timeline08.jpg Mature, Prep, Scale Soon… Regulatory approval to start grilling in a restaurant near you. https://mosameat.com/process-step4 daily 0.75 2022-04-28 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1606209037534-2N9DS4QC141XWLKHP551/our-burger-you.jpg Process Step 4 - Kinder to you We’re in total control of the burgers we make. From start to finish, we’re accountable for every cell. This makes for a better burger — cleaner, cared for. We can tell you everything that goes into it, you can be sure of what you’ll get out of it! https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1606208952172-P4Q4A9N9IL37R9VPIARJ/our-burger-worldwide.jpg Process Step 4 - Kinder to society worldwide If we can make our burger the new normal, we’ll be able to share its benefits (and delicious taste) with 10 billion people and counting. And when everyone gets to share the goodness, we can start to form a fairer food landscape for all – because everyone should have the right to eat good quality, nutritious food. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604667820243-8NTYGXIVYDGQS1DD305L/cow02.jpg Process Step 4 - Kinder to cows and other animals Cows are much more loving and emotionally sensitive than most people would imagine. We think they’re great. To make tens of thousands of burgers, all we need from a cow is a small cell sample. No slaughter is required and much fewer cows are needed. This process also means we don’t have to take away any other animals’ habitats: with less cows, we need far less space. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1603185972180-H0CCHKIGB5KJ9KUGDWKH/hermansyah-j1WmK7_KpQI-unsplash.jpg Process Step 4 - Kinder to the planet To make our burger, we don’t need to draw as much water from the rivers; cut down rainforests to create pasture and animal feed; use as much energy; or work with chemicals which can run-off into our oceans. By treating the planet kindly, we can create a happier world. https://mosameat.com/process-step5 daily 0.75 2022-04-28 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1606209037534-2N9DS4QC141XWLKHP551/our-burger-you.jpg Process Step 5 - Kinder to you We’re in total control of the burgers we make. From start to finish, we’re accountable for every cell. This makes for a better burger — cleaner, cared for. We can tell you everything that goes into it, you can be sure of what you’ll get out of it! https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1606208952172-P4Q4A9N9IL37R9VPIARJ/our-burger-worldwide.jpg Process Step 5 - Kinder to society worldwide If we can make our burger the new normal, we’ll be able to share its benefits (and delicious taste) with 10 billion people and counting. And when everyone gets to share the goodness, we can start to form a fairer food landscape for all – because everyone should have the right to eat good quality, nutritious food. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604667820243-8NTYGXIVYDGQS1DD305L/cow02.jpg Process Step 5 - Kinder to cows and other animals Cows are much more loving and emotionally sensitive than most people would imagine. We think they’re great. To make tens of thousands of burgers, all we need from a cow is a small cell sample. No slaughter is required and much fewer cows are needed. This process also means we don’t have to take away any other animals’ habitats: with less cows, we need far less space. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1603185972180-H0CCHKIGB5KJ9KUGDWKH/hermansyah-j1WmK7_KpQI-unsplash.jpg Process Step 5 - Kinder to the planet To make our burger, we don’t need to draw as much water from the rivers; cut down rainforests to create pasture and animal feed; use as much energy; or work with chemicals which can run-off into our oceans. By treating the planet kindly, we can create a happier world. https://mosameat.com/process-step1 daily 0.75 2022-04-28 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607681338908-XNUMSMSTMVK2M4Q90ONM/Screenshot+2020-12-11+at+11.07.45+-+Display+1.png Process Step 1 2006 Mark and Peter meet and start working on the future of food. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668027466-OTEONT5X2T8IJEVFWE1X/timeline02.jpg Process Step 1 2013 We lift the bun on something never seen before. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668065035-4E7QK8U8G827KCWB97MT/timeline03.jpg Process Step 1 2016 A new muscle tissue technique was developed. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668085414-Q0OU41F6QE4CZWTPKM8K/timeline04.jpg Process Step 1 2018 We receive €9.5 Million funding to advance our mission. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668143605-3TZ0995C2QQFEPN0Z4YS/timeline05.jpg Process Step 1 2019 We’ve defined an animal friendly serum-free medium. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668639005-HWPESDXQHV567YOHH80Q/Rectangle+444.jpg Process Step 1 2020 We’ve opened the doors to our new Mosa Home in Maastricht. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1606206783194-RRTB0QRC2T31VYFZ6N2M/timeline07.jpg Process Step 1 2021 Scaling up production and scaling down costs. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668235771-E8ZOUXM2R1BWRNQNZ6WN/timeline08.jpg Process Step 1 Soon… Regulatory approval to start grilling in a restaurant near you. https://mosameat.com/process-step2 daily 0.75 2022-04-28 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607681338908-XNUMSMSTMVK2M4Q90ONM/Screenshot+2020-12-11+at+11.07.45+-+Display+1.png Process Step 2 2006 Mark and Peter meet and start working on the future of food. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668027466-OTEONT5X2T8IJEVFWE1X/timeline02.jpg Process Step 2 2013 We lift the bun on something never seen before. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668065035-4E7QK8U8G827KCWB97MT/timeline03.jpg Process Step 2 2016 A new muscle tissue technique was developed. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668085414-Q0OU41F6QE4CZWTPKM8K/timeline04.jpg Process Step 2 2018 We receive €9.5 Million funding to advance our mission. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668143605-3TZ0995C2QQFEPN0Z4YS/timeline05.jpg Process Step 2 2019 We’ve defined an animal friendly serum-free medium. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668639005-HWPESDXQHV567YOHH80Q/Rectangle+444.jpg Process Step 2 2020 We’ve opened the doors to our new Mosa Home in Maastricht. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1606206783194-RRTB0QRC2T31VYFZ6N2M/timeline07.jpg Process Step 2 2021 Scaling up production and scaling down costs. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668235771-E8ZOUXM2R1BWRNQNZ6WN/timeline08.jpg Process Step 2 Soon… Regulatory approval to start grilling in a restaurant near you. https://mosameat.com/process-step3 daily 0.75 2022-04-28 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1607681338908-XNUMSMSTMVK2M4Q90ONM/Screenshot+2020-12-11+at+11.07.45+-+Display+1.png Process Step 3 2006 Mark and Peter meet and start working on the future of food. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668027466-OTEONT5X2T8IJEVFWE1X/timeline02.jpg Process Step 3 2013 We lift the bun on something never seen before. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668065035-4E7QK8U8G827KCWB97MT/timeline03.jpg Process Step 3 2016 A new muscle tissue technique was developed. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668085414-Q0OU41F6QE4CZWTPKM8K/timeline04.jpg Process Step 3 2018 We receive €9.5 Million funding to advance our mission. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668143605-3TZ0995C2QQFEPN0Z4YS/timeline05.jpg Process Step 3 2019 We’ve defined an animal friendly serum-free medium. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668639005-HWPESDXQHV567YOHH80Q/Rectangle+444.jpg Process Step 3 2020 We’ve opened the doors to our new Mosa Home in Maastricht. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1606206783194-RRTB0QRC2T31VYFZ6N2M/timeline07.jpg Process Step 3 2021 Scaling up production and scaling down costs. https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/1604668235771-E8ZOUXM2R1BWRNQNZ6WN/timeline08.jpg Process Step 3 Soon… Regulatory approval to start grilling in a restaurant near you. https://mosameat.com/grant-feed-for-meat daily 0.75 2023-06-21 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/8bfca8b1-6791-4f0d-8f1e-2026176fa2d5/logos-feed-for-meat.png https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/3eb0baa3-fcaa-4b4c-ad28-d7d0c9d88785/feedfor-meat.png https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/fbc61ad2-2986-452c-88af-fab4b4396bdd/mosa-meat-logo.png https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/50ac67db-ac82-4d7d-86e6-babcab95682d/Logo_Nutreco_trans.gif https://mosameat.com/invest daily 0.75 2025-12-10 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/98b14222-77b8-4b48-bff3-f5c7b7fd8e2e/image-asset.png https://mosameat.com/taste daily 0.75 2025-12-10 https://images.squarespace-cdn.com/content/v1/5f58b0094108a94a07e7dbd2/98b14222-77b8-4b48-bff3-f5c7b7fd8e2e/image-asset.png