The UK Food Standards Agency (FSA) recently published a webpage to guide businesses on the authorization process for cell-cultivated food products in England and Wales.
A bill was recently introduced to the Florida legislature that would ban cultivated meat products (also known as “lab-grown meat,” “cell-based meat,” or “cultured meat” products) in the state.
On November 6, 2023, a stakeholder roundtable meeting organized by the Food and Agriculture Organization of the United Nations (FAO) and the China National Center for Food Safety Risk Assessment (CFSA) was held in Shanghai, China to discuss the latest developments in cell-based food production and precision fermentation.
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.
The Dutch government has partnered with the cultivated meat industry to develop a code of practice for the facilitation of taste tests for cell-cultured meat and seafood products prior to receiving market approval.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has updated its sampling program for cell-cultured meat and poultry products, providing new instructions to inspection personnel and enforcement officers.
FAO has prepared a short factsheet for food safety authorities to grasp the contents of a previously released publication, titled, “Food Safety Aspects of Cell-Based Food.”
Companies UPSIDE Foods and GOOD Meat both recently announced that the U.S. Department of Agriculture (USDA) gave them a Grant of Inspection (GOI) and label approval to sell cultivated chicken.
Cultivated meat (i.e., cell-cultured meat) has been promoted as an alternative to the livestock industry as a more sustainable, safer, and healthier means of food production. However, several regulatory and safety hurdles must be addressed for cultivated meat to reach the commercial market, as it has not yet been declared safe for consumption in the U.S. Safety considerations for cell-cultured meat include the components utilized (the raw ingredients, the source of cells, scaffolds, and bioreactors), the introduction of adventitious agents, and the presence of drug/chemical residues in the final food product.
