{"id":111700,"date":"2025-01-22T10:50:10","date_gmt":"2025-01-22T09:50:10","guid":{"rendered":"https:\/\/www.retaildetail.be\/?p=111700"},"modified":"2025-01-22T10:50:11","modified_gmt":"2025-01-22T09:50:11","slug":"mosa-meat-veut-commercialiser-la-graisse-de-boeuf-cultivee-en-laboratoire","status":"publish","type":"post","link":"https:\/\/www.retaildetail.be\/fr\/news\/food\/mosa-meat-veut-commercialiser-la-graisse-de-boeuf-cultivee-en-laboratoire\/","title":{"rendered":"Mosa Meat veut commercialiser la graisse de b\u0153uf cultiv\u00e9e en laboratoire"},"content":{"rendered":"\n

Mosa Meat<\/strong>, pionnier de la viande cultiv\u00e9e, a d\u00e9pos\u00e9 une demande de commercialisation de graisse de b\u0153uf de culture en Europe : cet ingr\u00e9dient exempt d’animaux pourrait rehausser la saveur des alternatives \u00e0 la viande v\u00e9g\u00e9tales.<\/p>\n\n\n\n

\u00ab L’\u00e2me de la saveur \u00bb<\/h2>\n\n\n\n

Mosa Meat a d\u00e9pos\u00e9 une demande aupr\u00e8s de la Commission europ\u00e9enne (CE) et de l’Autorit\u00e9 europ\u00e9enne de s\u00e9curit\u00e9 des aliments (EFSA) en vue de commercialiser de la graisse de b\u0153uf cultiv\u00e9e en bior\u00e9acteurs. L’objectif est de commercialiser cette graisse en tant qu’ingr\u00e9dient dans des substituts de viande \u00ab hybrides \u00bb tels que des hamburgers, des boulettes de viande, des empanadas ou des bolognaises v\u00e9g\u00e9tales. En effet, la graisse joue un r\u00f4le crucial dans l’exp\u00e9rience gustative, l’ar\u00f4me et la sensation en bouche de la viande.<\/p>\n\n\n\n

\u00ab La graisse est l’\u00e2me de la saveur et nous avons mis au point un ingr\u00e9dient qui offre l’exp\u00e9rience culinaire riche que les consommateurs attendent du b\u0153uf conventionnel. Cette innovation ne se contente pas d’am\u00e9liorer nos Mosa Burgers, elle a aussi le potentiel d’am\u00e9liorer les produits v\u00e9g\u00e9taux, qui ont souvent du mal \u00e0 \u00e9galer l’exp\u00e9rience sensorielle compl\u00e8te de la viande \u00bb, d\u00e9clare Maarten Bosch, PDG de Mosa Meat.<\/p>\n\n\n\n

Combinaison d’ingr\u00e9dients cultiv\u00e9s et d’ingr\u00e9dients d’origine v\u00e9g\u00e9tale<\/h2>\n\n\n\n

La proc\u00e9dure d’autorisation de l’UE dite \u00ab Novel Foods \u00bb, qui prendra jusqu’\u00e0 18 mois, exige que les ingr\u00e9dients cultiv\u00e9s soient soumis s\u00e9par\u00e9ment. Avec cet enregistrement, Mosa Meat affirme faire un pas important vers le march\u00e9 europ\u00e9en : \u00ab En commen\u00e7ant par la graisse de culture, nous ouvrons la voie \u00e0 la pr\u00e9sentation de nos premiers burger aux consommateurs, tout en restant fid\u00e8les \u00e0 notre vision \u00e0 long terme. Nos premiers produits seront une combinaison d’ingr\u00e9dients cultiv\u00e9s et d’ingr\u00e9dients d’origine v\u00e9g\u00e9tale \u00bb.<\/p>\n\n\n\n

La viande de laboratoire, de culture ou cellulaire est fabriqu\u00e9e \u00e0 partir de v\u00e9ritables cellules animales qui sont nourries dans des bior\u00e9acteurs pour se d\u00e9velopper en muscle, en graisse et en tissu conjonctif, avec la m\u00eame composition que la viande traditionnelle. La viande cultiv\u00e9e produirait jusqu’\u00e0 93 % de gaz \u00e0 effet de serre en moins, utiliserait 95 % de terres en moins et 78 % d’eau en moins que la production de viande industrielle. En 2013, le cofondateur Mark Post a pr\u00e9sent\u00e9 le tout premier hamburger de b\u0153uf issu de la culture cellulaire lors d’une conf\u00e9rence de presse \u00e0 Londres. \u00c0 l’\u00e9poque, il avait co\u00fbt\u00e9 plus de 250 000 euros<\/a>. La graisse cultiv\u00e9e pourrait \u00eatre produit \u00e0 des prix acceptables.<\/p>\n","protected":false},"excerpt":{"rendered":"

Mosa Meat, pionnier de la viande cultiv\u00e9e, a d\u00e9pos\u00e9 une demande de commercialisation de graisse de b\u0153uf de culture en Europe : cet ingr\u00e9dient exempt d’animaux pourrait rehausser la saveur des alternatives \u00e0 la viande v\u00e9g\u00e9tales. <\/p>\n","protected":false},"author":3,"featured_media":111697,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[24],"tags":[],"people":[],"extra":[],"company":[463],"topic":[462],"region":[243],"class_list":["post-111700","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","company-mosa-meat","topic-innovation","region-europe"],"acf":[],"yoast_head":"\nMosa Meat veut commercialiser la graisse de b\u0153uf cultiv\u00e9e en laboratoire - RetailDetail BE<\/title>\n<meta name=\"description\" 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