Just weeks after filing the EU’s first cultivated beef dossier, Mosa Meat has taken a similar step in Switzerland, seeking novel food approval with backing from Bell Switzerland. This application specifically covers cultivated fat, an ingredient designed to enhance plant-based products by adding rich, authentic beef flavor to items such as burgers and meatballs.
“We are paving the way to introduce our first products while staying true to our long-term vision”
The Dutch company states that cultivated fat can enhance plant-based foods by improving taste and texture. “Thousands of hours of work by our employees and analyses by six independent laboratories have gone into this dossier, and we have the utmost confidence that Swiss regulators will find our product exceeds the robust safety standards of their novel foods law,” said Maarten Bosch, CEO of Mosa Meat.
Mosa Meat sees cultivated fat as a first step toward broader commercialization of cultivated meat. “We have developed a food ingredient that captures the full flavor of beef. By starting with cultivated fat, we are paving the way to introduce our first products while staying true to our long-term vision. Our first offerings will combine cultivated and plant-based ingredients, leveraging our internal know-how,” Bosch added.
The Swiss and EU approval processes are both expected to take approximately 18 months. These filings follow Mosa Meat’s first formal tastings of its cultivated beef burgers in the Netherlands. The company has been working with partners across the food industry, including chefs, retailers, and plant-based manufacturers, as well as conventional meat companies. Bell Food Group, which invested in Mosa Meat in 2018, holds a seat on its board of directors.
Hybrid approach
While regulatory approval remains a prerequisite for market entry, Mosa Meat is already engaging with consumers and industry stakeholders to introduce cultivated meat as an alternative protein source. The company’s hybrid approach—combining cultivated fat with plant-based ingredients—reflects a growing trend in the alternative protein sector, where manufacturers are working to replicate the sensory attributes of conventional meat.
The regulatory submissions coincide with a crowdfunding campaign launched by Mosa Meat, which surpassed its fundraising goal within 24 minutes of opening. The strong investor response suggests continued interest in the company’s approach to food innovation as it prepares for market introduction.
The company posted the announcement on social media, stating, “We’re quite proud of the hard work behind this submission—thousands of hours by our team and independent labs—ensuring we meet the highest safety standards. Combined with a crowdfunding campaign that’s surpassing its goals, these regulatory filings are bringing us ever closer to introducing our cultivated products in European markets.”
