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Mosa Meat prepares for market entry by opening world's largest cultivated meat campus

May 9, 2023

As alluded by Mark Post in his interview in Protein Production Technology International's April/May 2023 edition, Mosa Meat, the pioneer in the cultivated meat space that grows beef directly from animal cells, has opened its new 2,760m (29,708ft2) scale-up facility in Maastricht. This fourth facility completes the new Mosa C.A.M.P.U.S. (Center for Advanced Meat Production, Upscaling, and Sustainability) for a total footprint of 7,340m2 (79,007ft2).

The program on Monday 8 May 2023 included a ribbon cutting ceremony with the Mayor of Maastricht, Annemarie Penn-te Strake, the Governor of Limburg Emile Roemer, and the Mosa Meat team, a cultivated burger cooking demonstration by Chef Hans van Wolde, and tours of the new facility. A select group of 50 investors, journalists and value chain partners from around the world attended the event. The new facility will start the first production runs in a matter of days.

"As this scale-up facility comes online next month, we will have the capacity to make tens of thousands of cultivated hamburgers," said Mosa Meat CEO Maarten Bosch. "The facility is designed to grow as demand increases with regulatory approvals and regional market entries, up to hundreds of thousands of cultivated hamburgers per year. And in combination with our contract manufacturer in Singapore, even a lot more. We are excited to debut this great tasting hamburger today that even hardcore carnivores will love.”

“When we introduced cultivated meat to the world, we predicted it would take 10 years to create a consumer product," added Post, Mosa Meat Co-founder & CSO. "Now, almost exactly 10 years later, we have a consumer product that we can start making in larger quantities and that we can start serving to consumers in Singapore, pending regulatory approval.”

“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," said Chef Hans van Wolden (pictured). "It gave me goosebumps. I genuinely believe this new way of making beef can delight connoisseurs and casual beef lovers alike, while enjoying the positive benefits of cultivated beef from a sustainability perspective. I am excited to work with the Mosa Meat team to make future versions even better.

If you have any questions or would like to get in touch with us, please email info@futureofproteinproduction.com

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