Mosa Meats has announced the opening our their 2,760 square metre (29,708 square feet) scale-up facility in Maastricht. This fourth facility completes the Mosa C.A.M.P.U.S. or Center for Advanced Meat Production, Upscaling, and Sustainability with a total footprint of 7,340 square metres (79,007 square feet).

With production planned to begin in the next few weeks, Mosa Meats 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 their contract manufacturer in Singapore, 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.

The team at Mosa Meats used the event to announce 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.

Commenting 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.“

Learn more abour Mosa Meats kinder beef burgers here or use the green button below to ask for more details.