U.S. Approves Cultivated Chicken, Paving the Way for Lab-Grown Meat
San Francisco, California – In a groundbreaking move, the U.S. Department of Agriculture has granted approval for the sale of chicken made from animal cells, marking a historic moment in the nation’s culinary landscape. This regulatory milestone allows California-based companies, Upside Foods and Good Meat, to introduce “lab-grown” meat to American restaurant tables and, eventually, supermarket shelves.
Josh Tetrick, co-founder and CEO of Eat Just, the parent company of Good Meat, emphasized the environmental benefits, stating, “Instead of all of that land and all of that water that’s used to feed all of these animals that are slaughtered, we can do it in a different way.”
Upside Foods and Good Meat received the necessary federal approvals for inspections, following the U.S. Food and Drug Administration’s declaration of the safety of their products. Join Biologics, a manufacturing company collaborating with Good Meat, was also cleared to produce these innovative meat products.
Cultivated meat is grown in controlled environments using cells derived from living animals, fertilized eggs, or stored cell banks. While the process holds promise for a more sustainable future, challenges remain, including the higher cost compared to traditional meat and the current inability to produce it on a large scale.
Initially, these cell-cultivated products will be introduced in exclusive restaurants. Upside has partnered with San Francisco’s Bar Crenn, while Good Meat products will be available at a Washington, D.C., restaurant run by chef and owner Jose Andrés.
Officials from both companies emphasize that these products are genuine meat, not substitutes like plant-based alternatives. The companies aim to showcase the quality and taste of cultivated meat, addressing consumer skepticism.
Amy Chen, COO of Upside Foods, acknowledged the initial consumer hesitancy, stating, “We call it the ‘ick factor.’ But once people understand how the meat is made, they’re more accepting. And once they taste it, they’re usually sold.”
Cultivated meat production involves selecting cells, combining them with a nutrient-rich mixture, and allowing them to grow in controlled tanks. While initial production will be limited, the companies plan to expand over time.
Sebastian Bohn, a specialist in cell-based foods at CRB, anticipates it may take several years before these products become widely available. Cost remains a challenge, with the price expected to reflect high-end organic chicken initially.
Despite concerns about affordability and accessibility, Josh Tetrick emphasized the urgent need for alternatives to traditional meat production, stating, “There should be a different way that people can enjoy chicken and beef and pork with their families.”
As these innovative products make their way into the culinary landscape, the approval of lab-grown chicken marks a significant step toward a more sustainable and ethical future for meat consumption. The approval, granted on June 21, 2023, follows the Food and Drug Administration’s endorsement of the safety of these lab-grown products, the Associated Press reported: http://tinyurl.com/Lab-Grown-Chicken
CBS News: How lab-grown chicken is made. After getting approval for sale in the U.S. back in June, lab-grown chicken will be hitting the tables at a famed D.C. restaurant. Anna Werner takes a look at how the chicken is grown and when it will be hitting store shelves.
Summary
The approval signifies the dawn of a new era in meat production, focusing on eliminating harm to animals and significantly reducing the environmental impact associated with traditional livestock farming. Cultivated or "cell-cultivated" meat, emerging from laboratory processes, promises a sustainable alternative by bypassing the need for slaughtering animals.
Source
Associated Press
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