Mosa Meat submits first EU market authorization for cultivated beef fat

Mosa Meat, a leader in cultivated beef innovation, has submitted its first application for Novel Foods market approval in the European Union, focusing on cultivated fat as an ingredient. This regulatory milestone moves the company closer to offering its products, such as the Mosa Burger, to European consumers.

The submission, made under the EU's stringent Novel Foods process, highlights cultivated fat's essential role in delivering the taste, aroma, and mouthfeel of traditional beef. Mosa Meat CEO Maarten Bosch emphasized its significance. “Fat is the soul of flavor, and we’ve developed an ingredient that delivers the rich culinary experience consumers expect from conventional beef. This innovation not only enhances our Mosa Burgers but also has the potential to elevate plant-based products, which often struggle to replicate the full sensory experience of meat.”

Unlike Singapore, where entire cultivated products are approved, the EU assesses ingredients individually. Mosa Meat chose cultivated fat for its first submission due to its transformative culinary properties, even in small quantities. The company plans to blend cultivated fat with plant-based ingredients to create versatile products like hamburgers, meatballs, and empanadas.

As part of its development process, Mosa Meat collaborated with 2-star Michelin chef Hans van Wolde. Speaking about the Mosa Burger, van Wolde shared, “When I first tried a Mosa Burger as part of the internal development team, I was blown away by the beefy taste and the amazing mouthfeel of the beef fat. It gave me goosebumps. This new way of making beef can delight connoisseurs and casual beef lovers alike while offering sustainability benefits.”

The company’s first products will combine cultivated and plant-based ingredients, leveraging expertise in both areas to align with its long-term vision of creating a more diverse and resilient food system.

Cultivated meat presents significant environmental benefits compared to traditional industrial meat production. An independent Life Cycle Assessment projects that cultivated beef could reduce greenhouse gas emissions by up to 93%, land use by 95%, and water consumption by 78%. The process also eliminates the need for antibiotics and reduces risks associated with pathogens and foodborne illnesses.

Additionally, cultivated meat offers opportunities for enhancing food sovereignty in Europe. By reducing reliance on imports and strengthening local supply chains, it supports a sustainable and resilient food system. Mosa Meat envisions spare agricultural land being repurposed for rewilding habitats, regenerative farming, or increased food production.

The European Food Safety Authority (EFSA) and the European Commission (EC) will now evaluate Mosa Meat’s submission, a process expected to take approximately 18 months. This marks only the second time a cultivated product has entered the EU’s Novel Foods process, often referred to as the global gold standard for food safety.

“We are eager to collaborate closely with regulatory authorities to ensure full compliance with safety requirements,” said Bosch. “This submission is a significant step toward making cultivated meat a reality for European consumers.”

Mosa Meat actively engages with partners across the cellular agriculture ecosystem, including chefs, flavor developers, retailers, plant-based producers, and conventional meat companies. This collaborative approach aims to foster innovation and accelerate the adoption of cultivated meat products.

By taking this critical step, Mosa Meat continues to deliver on its mission to reshape the global food system. The company’s pioneering work not only aligns with sustainability goals but also represents a bold vision for the future of food—one that prioritizes health, environmental stewardship, and culinary excellence.