Mosa Meat and Esco Aster Partner for Cultivated Meat in Singapore

Nov. 3, 2022
Deal should allow first commercialization of Mosa Meat’s lab-grown beef.

Netherlands’ Mosa Meat today (Nov. 3) announced an agreement with Singapore-based Esco Aster that will eventually bring Mosa Meat’s cultivated beef to Singapore, so far the only market where cultivated meat is approved.

Mosa Meat’s founders introduced the world’s first cultivated beef hamburger in 2013, by growing it directly from cow cells. Three years later they founded Mosa Meat as one of the first companies developing meats from cells. It hasn’t produced its first commercial product yet, but this Singapore agreement should be the key.

Founded in Singapore in 2017, Esco Aster is currently the first and only facility to obtain regulatory clearance to produce cultivated meat products in Singapore.

“We will now be able to produce our beef in Asia, as well as in Europe at our recently announced 7,340 square meters facility, the world’s largest cultivated meat campus to date,” said Mosa Meat CEO Maarten Bosch. But an expected date for a launch was not mentioned.

Mosa Meat grows beef by taking a sesame-seed sized sample of cells and nurturing them to naturally grow into beef. The company can make 80,000 hamburgers from a single cell sample — all without harming a single cow.

Headquartered in Maastricht, The Netherlands, Mosa Meat is a privately held company backed by Blue Horizon, M Ventures, Bell Food Group, Nutreco, Mitsubishi Corporation, Leonardo DiCaprio and other notable investors.

About the Author

Dave Fusaro | Editor in Chief

Dave Fusaro has served as editor in chief of Food Processing magazine since 2003. Dave has 30 years experience in food & beverage industry journalism and has won several national ASBPE writing awards for his Food Processing stories. Dave has been interviewed on CNN, quoted in national newspapers and he authored a 200-page market research report on the milk industry. Formerly an award-winning newspaper reporter who specialized in business writing, he holds a BA in journalism from Marquette University. Prior to joining Food Processing, Dave was Editor-In-Chief of Dairy Foods and was Managing Editor of Prepared Foods.

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