MosaMeat’s Cultured Meat Revolution
MosaMeat, in Maastricht, the Netherlands, aims to develop tissue engineering into a technology that can mass-produce affordable meat.
Image: webandi / Pixabay
Back in August 2013, Dr. Mark Post and his team presented and cooked the world's first lab-grown burger at a news conference in London. The burger was assembled from 10.000 small strips of muscle that were individually grown in a lab at Maastricht University. Nutritional researcher Hanni Rutzler and food writer Josh Schonwald were the two tasters. The global press coverage was tremendous and the reactions were generally very positive.
How it’s made
Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a cow.
Cutured Beef coming your way
Having publicly demonstrated and cooked a hamburger from muscle fibers, it was now time to take the next step, and intensify the research phase which will take the experiment to the next level: putting Cultured Meat on the market. Mosameat, with CEO, Peter Verstrate, is now working on finalizing the development of the first product, the process and the regulatory aspects.
Making environmental sense
While the global meat industry provides food for billions of people, it also has significant environmental consequences. Alone, the livestock sector is responsible for more than 18% of human-induced greenhouse gas emissions. The switch from traditional meat production to the use of tissue engineering to produce meat would eliminate many of the negative aspects of meat production, and offer us a future where we can preserve this nutritious and delicious product in our menu.