Based in the Netherlands, Mosa Meat has opened its new 2,760 square metre (29,708 square feet) scale-up facility in Maastricht. 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 (79,007 square feet).

WIth production beginning 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. With the combination of the company's contract manufacturer in Singapore, even a lot more.

“When we introduced cultivated meat to the world, we predicted it would take 10 years to create a consumer product. Now, almost exactly 10 years later, we have a consumer product that we can start making in larger quantities and that we can start serving to consumers in Singapore, pending regulatory approval," said Mark Post, co-founder and chief scientific officer.

Two-star Michelin chef Hans van Wolde joined Mosa Meat’s product development, sensory evaluation, and recipe formulation team to complement its internal team of food scientists. 

“When I first tried a Mosa Burger as part of the internal development team, I was blown away by the beefy taste and the amazing mouthfeel of the beef fat," van Wolde said. "It gave me goosebumps. I genuinely believe this new way of making beef can delight connoisseurs and casual beef lovers alike, while enjoying the positive benefits of cultivated beef from a sustainability perspective. I am excited to work with the Mosa Meat team to make future versions even better.“

Mosa Meat's mission is "to fundamentally reshape the global food system."