Mosa Meat submits Novel Foods request to introduce cultivated fat ingredient in EU

NETHERLANDS – Mosa Meat, a Dutch company specializing in cultivated beef, has filed its first request for market authorization under the European Union’s Novel Foods framework.

The company’s application focuses on cultivated fat, a core ingredient in products such as hamburgers and meatballs, as it moves to expand into the European market.

The EU’s regulatory requirements necessitate that each cultivated ingredient undergo individual evaluation, a process different from Singapore’s approach, where entire products are assessed.

Cultivated fat plays a key role in mimicking the taste, texture, and aroma of traditional beef, which is essential for achieving a comparable culinary experience.

Mosa Meat CEO Maarten Bosch emphasized the importance of fat in food flavor, adding that the development of cultivated fat could also improve the sensory qualities of plant-based products.

The submission follows pre-approval tastings of Mosa Meat’s burgers and a collaboration with chef Hans van Wolde, who described the cultivated fat as having a taste and texture comparable to conventional beef.

This marks only the second time a cultivated product has entered the EU’s Novel Foods process, which is regarded as one of the most stringent safety evaluation systems globally.

According to the European Commission, the review process for the request is expected to take around 18 months.

The move aligns with the growing demand for sustainable food solutions in Europe, where cultivated meat is seen as a potential answer to environmental challenges.

Compared to traditional livestock farming, producing cultivated beef could significantly reduce greenhouse gas emissions, as well as the land and water resources required.

The sterile production environment of cultivated meat also lowers the risk of contamination from pathogens and eliminates the use of antibiotics, common in conventional animal farming.

Mosa Meat’s entry into the EU regulatory process reflects broader shifts within the food industry toward innovative solutions aimed at addressing food security and sustainability challenges.

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