Cultured meat start-up Mosa Meat began with the innovation of Chief Scientific Officer Professor Mark Post, who introduced the world’s first “lab-grown burger” in 2013. At the time, the cultured-meat burger cost a whopping €250,000 to make, and was funded by Sergey Brin, the co-founder of Google. From there, Mosa Meat was launched out of Maastricht University to expand on Post’s research. All images courtesy of Mosa Meat Today Mosa Meat is working to commercialize and scale up its cultured meat, with plans to have its products in supermarkets in the next 2-3 years. The average person can’t afford to pay €250,000 for a burger, so the company expects to bring the price down to €9, which is still relatively high when compared to traditional meat. Curious to find out more, we put our questions to Beckie Calder-Flynn, Operations Coordinator, to learn about Mosa Meat’s technological process, greenhouse emissions, and plans for the future. Why are you passionate about developing cell-based meat? The reason Mosa Meat was created came from our founder Professor Mark Post’s 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. He […]

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