Cell-cultured meat: past, present and future developments

by Peter Verstrate, Mosa Meat BV at Online Healthy Nutrition Conference. REGISTER HERE to attend

An overview of the cell-cultured meat technology itself, the current status and the challenges going forward, and a brief outlook of what the future impact of this field can be; specific focus on the potential direct and indirect health effects.

program: https://healthynutritionconference.com/program/

Interview

What drives you?

Helping secure a future for humans on the planet

Why should the delegate attend your presentation?

To learn about the exciting opportunities of cellular agriculture

What emerging technologies/trends do you see as having the greatest potential in the short and long run?

Clean energy, next gen food technology, transport innovation for the long term; in the short term behavioural change will have the biggest impact.

What kind of impact do you expect them to have?

They will reduce the pressure on the planet without necessarily reducing our standard of living – quite the contrary, even.

What are the barriers that might stand in the way?

Regulatory processes, opposition from traditional industries, cultural and religious beliefs, general resistance to change.

“Special Quote”

We are working on the transition from farming animals to farming cells.

Peter Verstrate is the COO of Mosa Meat. He is a food scientist with over 30 years of working experience in the food industry.

His past roles include senior R&D, quality and operations positions at Ahold, Sara Lee, Smithfield and Campofrio Food Group companies.

In 2004 Peter represented his company in a Dutch government funded research project into the development of In vitro cultured meat. Teaming up with Prof. Mark Post he was also involved with the production of the first hamburger from cultured meat, presented in 2013 in London. In 2016 he co-founded Mosa Meat.

Mosa Meat was founded in 2016 as a spin-out from Maastricht University, stemming from the lab that produced and presented the first cultured hamburger in 2013. The company has since grown to 55 dedicated employees, most of whom are working on refining the science and technology to a point where we are ready to go to the market. We recently had the first closing of our series B funding round which will allow us to continue the development up to the first industrial unit.

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