Cultured meat deal ensures US does not ‘fall behind’
The move for the US Department of Agriculture (USDA) and the Food and Drug Administration (FDA) to collaboratively oversee the production of cell-based meats was formally finalised last week.
As part of the agreement, USDA’s Food Safety and Inspection Service will be responsible for the production and labelling of cell-based meats, while the FDA will oversee cell collection, cell banks, cell growth and differentiation.
Commenting on the agreement, The Good Food Institute described the US as the “central hub” for cell-based meat innovation, but was aware of markets, such as Singapore, China, Japan, Israel and the Netherlands, which are all moving quickly in cell-based meat production.
“The agreement is a strong signal that the USDA and the FDA will work together to ensure that cell-based meat and poultry products are safe and accurately labelled,” said Good Food Institute director of policy Jessica Almy.
“Specifically, the agreement provides that USDA will pre-approve labels and also verify them through inspection, consistent with existing regulations. With this leadership at federal level, there is no need for states to pass legislation that would censor these labels before cell-based meat even comes to market.”
The Good Food Institute believed the agreement would provide a transparent and predictable regulatory path to market.
“Secretary Perdue and Commissioner Gottlieb clearly understand the importance of this rapidly developing industry, both to the US economy and to American and international consumers,” added Almy.
“We are excited about the opportunities this agreement affords for American agricultural producers to provide innovative methods of producing products that meet American consumers’ desires for healthy, humane, and sustainable protein sources.”
The Good Food Institute will be speaking at GlobalMeatNews' plant-based protein conference in Amsterdam, the Netherlands this summer. The organisation's director of science and technology, David Welch, will discuss the scientific aspects of creating a plant-based protein product. Book your tickets for the event here.
