Mosa Meat has recently opened a new 2,760 square metre scale-up facility in Maastricht/Netherlands, and we were treated to a special presentation by two-Michelin-star Chef Hans van Wolde, who prepared and presented the Mosa Meat signature cultured beef burger. According to Hans it was the best burger he has ever tasted in his life ❤️
What was also truly amazing was that the cows who used to create the meat were there with us! Their presence provided a unique opportunity to see the process behind creating this sustainable and ethical alternative to traditional meat production.
This fourth facility completes the new Mosa C.A.M.P.U.S. or Center for Advanced Meat Production, Upscaling, and Sustainability for a total footprint of 7,340 square metres.
As production starts in their scale-up facility in the next few weeks, Mosa Meat will have the capacity to make tens of thousands of cultivated hamburgers per year. The facility is designed to grow as demand increases with regulatory approvals and regional market entries, up to hundreds of thousands of cultivated hamburgers per year. And in combination with their contract manufacturer in Singapore, even a lot more.