Mosa Meat expands market reach with novel food submission in Switzerland

Less than a month after submitting its first cultivated beef dossier to the European Union, Mosa Meat has taken another step toward market entry by filing for novel food authorization in Switzerland. The request, supported by Bell Switzerland, focuses on cultivated fat as an ingredient that can be combined with plant-based components to enhance the sensory profile of products such as burgers and meatballs.

Mosa Meat CEO Maarten Bosch emphasized the extensive research and validation that went into preparing the submission. "Thousands of hours of work by our employees and analyses by six independent laboratories have gone into this dossier, and we have the utmost confidence that Swiss regulators will find our product exceeds the robust safety standards of their novel foods law," Bosch stated.

The company sees cultivated fat as an important first step toward bringing hybrid products to market. "We have developed a food ingredient that captures the full flavor of beef," Bosch added. "By starting with cultivated fat, we are paving the way to introduce our first products while staying true to our long-term vision. Our first offerings will combine cultivated and plant-based ingredients, leveraging our internal know-how."

Mosa Meat’s regulatory efforts align with its broader strategy to establish a European-wide ecosystem for cellular agriculture. The company collaborates with chefs, retailers, plant-based manufacturers, and conventional meat businesses to facilitate the integration of cultivated products into the market. Bell Food Group, which invested in Mosa Meat in 2018, holds a seat on the company’s board of directors.

Submitting applications for regulatory approval in both the EU and Switzerland marks a critical step toward commercialization. These review processes are expected to take approximately 18 months and follow Mosa Meat’s recent pre-approval tastings of cultivated burgers in a controlled setting in the Netherlands.

Cultivated meat is being developed as a means to improve sustainability in food production while maintaining the taste and texture consumers expect. The process begins with a small cell sample taken from a living cow, which is then grown outside the animal’s body to produce beef. An independent, peer-reviewed life cycle analysis suggests that cultivated beef could significantly reduce environmental impact, with potential reductions of up to 93% in greenhouse gas emissions, 95% in land use, and 78% in water consumption compared to conventional meat production.

While regulatory approval remains a prerequisite for widespread market entry, Mosa Meat is already engaging with consumers and industry stakeholders to build familiarity with cultivated meat. The company’s hybrid approach—combining cultivated fat with plant-based ingredients—aligns with growing consumer interest in alternative protein sources that closely replicate traditional meat.

Mosa Meat’s latest steps also coincide with a crowdfunding campaign that has exceeded expectations, reflecting strong investor interest in the company’s approach to food innovation. As regulatory processes progress, the company continues to prepare for the next stage of market introduction.