Speaking during a visit to Maastricht University, where Mosa Meat is based, CEO Peter Verstrate said he believed lab-grown meat would be available in retailers and would be introduced “on a small scale” to restaurants by 2021.
Mosa Meat recently raised €7.5m, alongside Switzerland’s largest meat producer Bells Food Group and science and technology company M Ventures, to bring lab-grown meat to the mainstream market by 2021.
The business will be developing a mince beef product from animal cells from the muscle of a cow, using tissue engineering. The cells are placed in a medium containing nutrients and naturally-occurring growth factors, and allowed to proliferate in a bioreactor.
From one sample, the business can produce 800 million strands of muscle tissue, enough to make 80,000 quarter pounders, according to the company.
Meanwhile, we also spoke with Mosa Meat’s co-founder and chief scientific officer Mark Post, who believed cultured meats had the potential to entirely replace livestock meat production across the sector.
In 2013, Mosa Meat unveiled the world’s first slaughter-free hamburger, which cost €250,000 to produce.