The bipartisan bill would prohibit the sale of “mislabeled” alternative protein products, requiring such products to bear “accurate” labels that clearly differentiate them from conventional meat and poultry.
Novel foods approved for import and sale in Singapore include cultivated chicken and quail, mycoprotein, algal and fungal biomasses, precision-fermented sodium salts, and other foods.
Effective July 1, HB 1153 bans the sale of milk products produced through cell-culturing and sets forth labeling requirements for products containing cell-based, insect-based, or plant-based protein.
The report groups new food production technologies like precision fermentation, controlled environment agriculture, and cell-culturing by their expected impact and feasibility to help regulators and industry target evidence generation, guidance development, and regulatory preparedness efforts.
Citing reports of contamination and a lack of federal oversight, California Senator Steve Padilla introduced SB 1033, which would require manufacturers of protein products to test their products for heavy metals and publicly disclose their findings.
As a result of the ongoing Cell-Cultivated Products sandbox program, the UK Food Standards Agency (FSA) has published the first of several guidances on the food safety and hygiene of cell-cultured food production; specifically, on HACCP and other applicable requirements under UK regulations for lab-grown meat.
Health Canada has determined that foods derived from cloned cattle and swine are safe and should no longer be considered novel foods, and has proposed policy revisions that would regulate these foods in the same manner as their traditional counterparts.
Regulatory agencies based in Abu Dhabi, UAE have launched a strategic initiative to develop a regulatory framework for novel foods and processes, such as alternative proteins and precision fermentation.
Consumer Reports is urging FDA to set enforceable limits on lead in protein powders after an in-house investigation revealed high levels of contamination, raising concerns about daily exposure and regulatory gaps in supplement oversight.
The UK Food Standards Agency’s (FSA’s) Market Authorization Innovation Research Program (IRP) is aimed at helping UK authorities efficiently regulate emerging food production technologies—especially precision fermentation—while supporting businesses and innovation.
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