Food Safety
search
Ask Food Safety AI
cart
facebook twitter linkedin instagram youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • NEWSLETTERS >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
    • ASK FSM AI
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
NewsFood TypeRegulatoryAlternative ProteinsPlant-BasedInternational Standards/Harmonization

Italy Submits Draft EU Legislation to Ban Cell-Based Meat and Plant-Based Protein Labeled as Meat

italian flag up close

Image credit: engin akyurt via Unsplash

August 3, 2023

With a draft legislation recently introduced to the European Commission, Italy is seeking to prohibit the production and marketing of cell-based meat, as well as the sale of plant-based proteins labeled as meat.

Under Article 7 of European Commission Regulation 178/2002, Italy submitted the present draft in light of the absence of specific legislation at the EU level as a precautionary measure to protect “health and cultural heritage.” Specifically, Italy calls for the prohibition of using food or feed consisting of, isolated, from, or produced from cell cultures or tissues derived from vertebrate animals. The draft legislation would bar food and feed business operators from preparing, promoting, selling, holding for sale, importing, producing for export, administering, or distributing cell-based products for consumption.

Additionally, the draft would prohibit processed products containing exclusively vegetable proteins from being labeled with:

  • Legal, common, and descriptive names referring to meat, meat production, or products made mainly of meat
  • References to animal species, groups of animal species, animal morphology, or animal anatomy
  • Specific terms being used by butchers, delis, or fishmongers,
  • Names of foods of animal origin representative of commercial origin.

The draft legislation would not preclude the addition of vegetable proteins, flavorings, or ingredients to products of animal origin, nor would it apply to foods where animal proteins represent the predominant share of the product containing vegetable proteins and the consumer is not misled as to the composition of the food. The provisions also would not apply to combinations of foodstuffs of animal origin with other types of food that do not replace nor are alternative to those of animal origin, but are added to them.

Suggested penalties are also laid out in the draft. Specifically, Italy calls for fines of a minimum of €10,000 up to €60,000 or 10 percent of the total annual turnover achieved in the financial year closed before the infringement. The maximum penalty would not exceed €150,000. Infringement may also lead to confiscation of the illicit product, closure of the production plant, and other administrative actions.

The European Commission reviews draft legislation submitted by EU Member States. Other Member States can provide their own opinions of notified drafts.

Looking for quick answers on food safety topics?
Try Ask FSM, our new smart AI search tool.
Ask FSM →

KEYWORDS: cell-based meat EU Italy labeling legislation plant based foods

Share This Story

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Microbiological Control
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Sanitation
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Management
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Manage My Account
  • eMagazine Subscription
  • Subscribe to Newsletters
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • NEVIFIT 3 Compartment BPA-FREE
    Sponsored byCorbion

    The Risks of Ready-to-Eat: Five Ways to Protect Today's Prepared Meals

  • a group of workers in a food production facility
    Sponsored bySkillUp by Registrar Corp

    How to Build a Better Training Program: Data and Insights from the Global Food Safety Training Survey

  • the use of dual-energy X-ray food inspection technology to identify foreign contaminants.
    Sponsored byEagle by METTLER TOLEDO

    Precision Inspection Starts with the Right X-ray Detector

Popular Stories

green powder/moringa in wooden mortar

FDA Opens Third Salmonella–Moringa Outbreak Investigation of the Year

FoodSafetyMattersFinal-900x550-(002).jpg

Ep. 218. Dr. Brady Carter: Water Activity, Shelf-Life Validation, and Food Safety Controls

fermented meat

Study is First to Analyze Trends in Foodborne Illness Outbreaks Linked to Non-Dairy Fermented Products

a practical guide to spoilage investigation webinar

Events

June 4, 2026

Building a Stronger Food Safety Program in a Changing GFSI Landscape

Live: June 4, 2026 at 11:00 am EDT: Attend this webinar to understand how GFSI requirements are evolving and what those changes signal for quality programs at food and beverage facilities.

June 10, 2026

A Practical Guide to Spoilage Investigation and Prevention

Live: June 10, 2026 at 11:00 am EDT: Join this webinar to learn how to identify spoilage root causes, reduce risk, and apply data-driven strategies for prevention.

June 16, 2026

Sustainable Food Contact Materials: Where Regulation Meets Analytical Testing

Live: June 16, 2026 at 11:00 am EDT: This webinar explores how sustainability regulations are changing food contact material requirements, including packaging compliance, unintended substances, and per- and polyfluoroalkyl substances.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products

Related Articles

  • lab grown meatball

    Arizona Bills Aim to Ban Cell-Based Meat; Restrict Labeling of Meat Alternatives as “Meat”

    See More
  • florida state flag

    Florida Representative Introduces Bill to Ban Cell-Based Meat in the State

    See More
  • bacon burger

    Florida Becomes First State to Ban Cell-Based Meat

    See More

Related Products

See More Products
  • 9781138198463.jpg

    Food Safety Management Programs: Applications, Best Practices, and Compliance

  • 1119160553.jpg

    Food Safety: Innovative Analytical Tools for Safety Assessment

  • 1118474600.jpg

    Practical Food Safety: Contemporary Issues and Future Directions

See More Products

Related Directories

  • Bunzl Processor Div./Koch Supplies

    Bunzl Processor Division is a leader in the meat processing, food processing and food packaging industries, serving national platforms as well as multi-plant, single-plant, small shops and game processors. We offer high-quality products designed specifically to meet the needs of the food processing, butchery, food service, janitorial, and industrial industries.
  • D.L. Newslow & Associates Inc.

    D. L. Newslow & Associates, Inc. offers superior consulting, auditing and training services in Food Safety and Quality Management Systems. Anyone in the food and beverage, chemical, environmental or related industries will benefit from our Consulting and Training. The Newslow team of highly skilled subject matter experts focus on providing “Excellence based on Experience”. This has been our motto since inception. Our total team averages 50 plus years of actual plant experience in the areas of management, QA, QC, Food Safety, PRPs, Management System development, and other key positions in various industry sectors.
×

Never miss the latest news and trends driving the food safety industry

Newsletters | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • Newsletters
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2026. All Rights Reserved BNP Media, Inc. and BNP Media II, LLC.

Design, CMS, Hosting & Web Development :: ePublishing