In 2006, scientist Mark Post and food technician Peter Verstrate met through a government-funded program exploring the opportunities of cultured meat. After the program ended, Mark and Peter continued to try and make sustainable burgers a reality.
In 2013, they unveiled the world’s first cultured beef burger at a packed press conference in London. Just this one burger took years of research and €250,000 to make and is indistinguishable from the meat you would obtain from a cow, the only difference being that neither animals nor the planet were harmed in the process.
In 2016, Mosa Meat was incorporated and the team of scientists and engineers started to grow. Crucial technical milestones were reached, like adding fat, removing animal components from the production process, and reducing the cost.
In this engaging SCItalk, Dr Mark Post discusses his work at Mosa Meat and the ongoing developments and future in this important area of science.
