The Mission:
To fundamentally reshape the global food system
Current meat consumption is causing devastating damage to our planet.
Producing meat takes up 80% of all agricultural land, and contributes to around a fifth of all human-produced greenhouse gases.
And that’s just what’s happening right now. Meat demand will continue to soar as the world's population reaches 10 billion, and our planet will be stretched beyond its limits.
The Solution:
Rethink the process, not the behaviour.
People love meat, and always have; the problem is how it’s made. We want to move away from traditional agriculture practices, to a more sustainable and efficient model.
Shape an irresistible product.
We want to make it easy, just replace beef with beef. We have exacting standards (as you’d expect!) and are committed to delivering a leading-quality product.
Make it available everywhere.
We are looking to scale up our production so that we can make our burgers a delicious choice wherever you are in the world.
Cause a planet-sized impact.
We want to make the biggest change possible. This means getting as many people together as possible enjoying kinder beef burgers, so that we have a better planet to live on.
Crave Change: Our manifesto
What if you could satisfy both hungers in one bite? Sear and save. Give in and give back. For your hunger and your values. Just for you—and for all of us.
Join the #CraveChange community:
Our progress so far…
In 2006, scientist Mark Post and food technician Peter Verstrate met for the first time, through a government-funded program exploring the opportunities of cultured meat. After the program ended, Mark and Peter continued to try and make sustainable burgers a reality.
In 2013, they unveiled the world’s first cultured beef burger at a packed press conference in London. Just this one burger took years of research and €250,000 to make. And luckily for us – the press loved it.
In 2016, Mosa Meat was incorporated and the team of scientists and engineers started to grow. Crucial technical milestones were reached, like adding fat, removing animal components from the production process, and reducing the cost.
Fast forward to now, and it’s all about getting that burger to you. We’re working at our new Mosa Home in Maastricht, to develop our burgers, bring the price down, and help make the future of food a bit brighter in the process.
2006
Mark and Peter meet and start working on the future of food.
2013
We lift the bun on something never seen before.
2016
A new muscle tissue technique was developed.
2018
We receive €9.5 Million funding to advance our mission.
2019
We’ve defined an animal friendly serum-free medium.
2020
We’ve opened the doors to our new Mosa Home in Maastricht.
2021
Scaling up production and scaling down costs.
Soon…
Regulatory approval to start grilling in a restaurant near you.