MosaMeat

MosaMeat aims to develop tissue engineering into a technology that can mass-produce affordable meat. We are a spin-out from the lab of Prof. Dr. Mark Post at Maastricht University: the lab that created the world’s first tissue cultured hamburger. In 2013, our Chief Scientific Officer Professor Mark Post unveiled the world’s first slaughter-free hamburger to a packed press conference in London.

The burger was harvested directly from cow cells, rather than raising and slaughtering a whole animal.

It was the result of years of research at Maastricht University, and cost €250,000 to make. The effort was funded by Sergey Brin, the co-founder of Google.

Our motivation was to find a new method to make real meat to feed our fast-growing population in a sustainable, healthy and animal-friendly way.

Following the success of the first hamburger, we created Mosa Meat to commercialise cultured meat (also known as clean meat) and bring it to plates everywhere.

In the past few years we’ve made significant scientific breakthroughs, and brought the price down considerably.

We’re now focussed on scaling up the production process, and getting our first products on the market in the next 3-4 years.

Thank you very much for your interest in our story. We'd love you to join us and we'll keep you updated on the next chapters as we bring cultured meat to supermarket shelves.