Mosa Meat has garnered significant attention recently, and this week is no exception as the cultivated meat company submits a request for novel food authorisation in Switzerland, following the submission of the first cultivated beef dossier to the European Union.

This new application, supported by Bell Switzerland, focuses on cultivated fat as a key ingredient that can be blended with plant-based components to enhance the flavour and texture of products such as hamburgers and meatballs.

The submission marks a significant step in Mosa Meat's strategy to introduce cultivated products to the market.

According to CEO Maarten Bosch, the company has invested thousands of hours and extensive laboratory analysis into this dossier, reflecting its commitment to meeting the rigorous safety standards established by Swiss regulators.

“We have developed a revolutionary food with our cultivated fat that unleashes the full flavour of beef," Bosch commented. "This innovation has the potential to take plant-based products to a new level by recreating the authentic sensory experience of meat."

"By starting with cultivated fat, we are paving the way to bring our first burgers to market while staying true to our long-term vision. Our first products will combine cultivated and plant-based ingredients, leveraging our internal know-how,”

Mosa Meat’s endeavours are indicative of a broader commitment to the European cellular agriculture ecosystem. The company collaborates with a diverse range of partners, including chefs, retailers, and both plant-based and conventional meat producers.

Bell Food Group, which invested in Mosa Meat in 2018, plays a significant role on its board, highlighting the interconnectedness of traditional and innovative food sectors.

The applications for market authorisation in both the European Union and Switzerland are critical steps towards the commercial launch of cultivated products.

Both processes are anticipated to take approximately 18 months, following Mosa Meat's recent formal tastings of cultivated burgers in a controlled setting in the Netherlands. These tastings represent a pivotal moment in demonstrating the viability of cultivated meat to regulators and consumers alike.

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