Opening Our Scale-up Facility And Working With Two Michelin-starred Chef Hans van Wolde

We are quite proud to announce we opened our new 2,760 square metre (29,708 square feet) scale-up facility in Maastricht yesterday. This fourth facility completes our 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).

As production starts in our scale-up facility in the next few weeks, we 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 our contract manufacturer in Singapore, even a lot more.

The opening program included a ribbon cutting ceremony with the Mayor of Maastricht Annemarie Penn-te Strake, the Governor of Limburg Emile Roemer, a cultivated burger cooking demonstration by Chef Hans van Wolde, and tours of the new facility.

Mark Post, our co-founder and Chief Scientific Officer shared: “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”.

During the opening, we announced that 2-star Michelin chef Hans van Wolde has formally joined Mosa Meat’s product development, sensory evaluation and recipe formulation team to complement Mosa Meat’s internal team of food scientists. He converted an old farmhouse outside of Maastricht, into his restaurant Brut172. In the past he was the chef of 2-star restaurant Beluga in Maastricht, and was featured on Dutch TV shows like MasterChef and Snackmasters.

Chef Hans van Wolden said: “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. 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.“