Cultured Meat Innovation Adopted by Mosa Meat in Maastricht for Cost-Effective Production

Commercial food producers should transition to alternative proteins such as plants, fermentation, or cultivated animal cells. This shift can make it possible to capitalize on a growing market projected to account for 11% of global meat, seafood, egg, and dairy consumption by 2035, with consumers willing to pay a premium (1). From an environmental perspective, alternative proteins can reduce emissions by up to 90%, potentially saving over one gigaton of CO2e annually, equivalent to planting 40 million trees (2). Additionally, they require 7% less water, enough to supply London for 40 years. Socially, this transition enhances public health by reducing chronic diseases due to lower saturated fat and higher fiber intake. Finally, it significantly improves animal welfare by eliminating the need for animal farming, thereby boosting a company's ethical brand image.