Regulators in the US have granted approval for the sale of two cultivated meat products. This means that selected restaurants will be able to offer these products to consumers within a matter of weeks.
The US Department of Agriculture has issued grants of inspection to UPSIDE Foods and GOOD Meat, indicating that their production facilities meet regulatory standards and that their products can now be sold in the US. Both companies’ products have already successfully completed the pre-market safety evaluation conducted by the US Food and Drug Administration.
The Good Food Institute, an international non-profit organization, has emphasized that European governments and authorities must take action to ensure that the environmental, public health, and economic benefits of cultivated meat are realized in Europe. According to Alice Ravenscroft, head of policy at the Good Food Institute Europe, “This is the strongest evidence yet that Europe is falling behind as the rest of the world accelerates to deliver cultivated meat as part of a more sustainable food system.” She further adds, “American consumers will soon be able to taste real chicken made without farming animals – so European companies are beginning to look across the Atlantic to take their products to market. Cultivated meat has the potential to slash emissions, boost our food security, and expand consumer choice. The EU must step up its investment in the sector and ensure regulatory processes are robust and transparent, or risk missing out on this crucial climate solution and economic opportunity.”
ProVeg International has also joined in urging for more product approvals. CEO Jasmijn de Boo stated, “The Dutch government awarded €60 million last year to support the creation of a national cellular-agriculture ecosystem as part of the country’s National Growth Fund. Singapore led the way with approvals, giving the go-ahead for cultivated meat in 2020. Other countries should be looking at similar investment commitments whilst cultivated meat is still in its infancy.”
Cultivated meat, also known as lab-grown, cell-grown, or cultured meat, is touted by its advocates as a way to reduce the environmental impact of meat production. However, a recent study from the University of California, Davis claimed that lab-grown meat is not inherently better for the environment. Cellular Agriculture Europe dismisses this claim as misinformation, pointing out that the study has not undergone peer-review and instead highlights a peer-reviewed study published in the International Journal of Life Cycle Assessments, which found that cultivated meat produced at scale using renewable energy could significantly reduce carbon footprint, land use, and water use compared to conventional beef production.
In Europe, a cultivated meat product must receive pre-market approval by regulators in accordance with the Novel Foods Regulation before it can be sold. This approval process, which involves a thorough assessment of safety and nutritional value, is estimated to take at least 18 months. The UK government has a similar regulatory framework in place, with the UK Food Standards Agency leading the assessment and authorization of cultivated meat as a novel food. The UK is currently considering rule changes that would allow for faster approvals of cultivated meat and animal-free dairy.
Proponents of cell-based meat emphasize that it is essentially the same as conventional meat, just produced in cultivators instead of through traditional farming methods. Bruce Friedrich, president of the Good Food Institute, sees the US regulatory approval as a significant milestone, stating, “Today’s historic announcement marks a pivotal moment in food and agriculture. Consumers are now one giant step closer to enjoying the meat they love without compromise. Given the stakes, a transition toward cultivated meat and other alternative proteins is as essential as the global transition to renewable energy.”
While it may take some time before cultivated chicken is available in US supermarkets, UPSIDE Foods and GOOD Meat have received orders from Michelin-starred restaurants in San Francisco and Washington DC. This approval signifies a fundamental change in how meat reaches our tables, as stated by Uma Valeti, founder and CEO of UPSIDE Foods: “This approval will fundamentally change how meat makes it to our table.” Similarly, Andrew Noyes from GOOD Meat believes that launching cultivated chicken in a restaurant setting is the perfect way to introduce consumers to this new form of meat production.
However, critics have raised concerns about the financial viability of the cell-based meat sector. Director of consultancy New Nutrition Business, Julian Mellentin, warns that lab-meat makers may face consumer rejection and market failure. Despite these concerns, proponents argue that massive public investment is crucial for scaling up sustainable food production and reaping the benefits of alternative proteins.
In conclusion, the approval of cultivated meat products in the US highlights the need for action in Europe to keep pace with the rest of the world in delivering more sustainable food systems. It is essential for European governments to invest in the sector, ensure robust and transparent regulatory processes, and approve more products to harness the potential environmental and economic benefits offered by cultivated meat.
