The Department of Agriculture and Food and Drug Administration have completed an agreement to share regulatory jurisdiction over cell-based food products, but the language still needs to be implemented before the goods can be sold.
Editor’s note: This is the fifth installment in our seven-part in-depth editorial series where we look ahead at “Farm & Food 2040.” This story focuses on the changing consumer expectations for food and how that’s impacting many aspects of the value chain of the present and future.
Companies producing meat through cell-cultured technology say they are closer than ever to putting a commercially available finished product on dinner plates, but not everyone shares the same level of optimism.
Farmers, ranchers, fisherman and the rest of agribusiness will try to satisfy dietary protein demands as the global population soars in number toward the nine billion the United Nations projects by 2040.
The Department of Agriculture and the Food and Drug Administration will share regulatory oversight of cell-cultured meat products, Ag Secretary Sonny Perdue and FDA Commissioner Scott Gottlieb said today.
The Food and Drug Administration said at a public meeting today that it has the expertise to address the regulatory challenges posed by the young but fast-growing industry of cell-cultured animal products.
A cultured meat company says the Department of Agriculture already has the ability to regulate the product and does not need to accept the points offered in a petition submitted by the U.S. Cattlemen’s Association.
Economists think it’ll be a while before we see an influx of lab-grown protein sources make their way into the food supply, but some beef producers aren’t willing to wait for mainstream acceptance before looking at how products could impact their own piece of the protein pie.
The venture capital arm of Tyson Foods has made an investment in a cultured meat company, a move the company touted as “an example of Tyson Foods’ commitment to explore innovative, new ways of meeting growing global demand for protein.”