UPDATE: March 7, 2019: The U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) have established a formal agreement to collaboratively regulate cell-cultured meat and poultry intended for human consumption. This announcement has received praise from both traditional meat producers and companies in the lab-grown sector, such as Memphis Meats. The move was anticipated, as the FDA and USDA had previously expressed their intention to collaborate during a joint meeting on potential regulations held last month. The FDA, responsible for overseeing 80% of the U.S. food supply—primarily fruits, vegetables, and prepared foods—initiated public discussions on how to regulate these new products in July. The October joint meeting was convened in response to criticism regarding the USDA’s absence as a presenter. The USDA is tasked with regulating red meat, poultry, and eggs.
However, it is an understatement to say that there is much to work out. Both the FDA and USDA are already responsible for regulating the food system, but their collaboration has not been typical, even when it would be logical. For example, while the FDA regulates cheese pizza, a pizza topped with pepperoni falls under the USDA’s Food Safety Inspection Service. Now, these two agencies, which have struggled to coordinate on pizza, are set to jointly oversee a groundbreaking and contentious segment of the food industry. This is truly uncharted territory, as everything related to cell-cultured meat is innovative. The advent of cell-cultured meat combines the advancements of food science, the potential for broader access to meat diets, and the drive for environmental sustainability by reducing livestock farming.
Although no products are currently available on the market, several companies are actively developing them. JUST has committed to introducing cell-cultured chicken in select high-end restaurants by the end of the year, while Memphis Meats aims to have its products available in stores by 2021. Some industry experts believe that once technology and regulations evolve to enable cost-effective scaling and production of cultured meat, it could lead to a permanent transformation of the industry.
Despite the novelty of the USDA/FDA partnership, members of both the conventional meat and lab-grown meat industries welcomed the announcement. The Good Food Institute, which advocates for lab-grown and plant-based meat alternatives, expressed approval for the progress being made toward regulation before any products hit the market. “American consumers deserve a wide array of healthy, humane, and sustainable choices. That’s why cell-based meat deserves a clear regulatory path to market, as called for by the National Academy of Sciences,” said Jessica Almy, GFI’s director of policy. “This announcement is an exciting indication that FDA and USDA are clearing the way for a transparent and predictable regulatory path forward.”
“We are pleased that Secretary Perdue and Commissioner Gottlieb are swiftly advancing cell-based meat regulation and recognize the importance of this industry to the U.S. economy,” Almy continued. “Countries like Israel, Japan, and Singapore have already shown significant interest in this vital food technology, and we share the commitment of the FDA and USDA to establish a clear regulatory path for cell-based meat as quickly as possible.” The National Cattlemen’s Beef Association, which has been vocally opposed to labeling lab-grown products as “meat,” expressed some reassurance. “This announcement that USDA would have primary jurisdiction over the most essential aspects of lab-produced meat is a step in the right direction, but there is still much work to be done to ensure that real beef producers and consumers are protected and treated fairly,” stated Colin Woodall, senior vice president of government affairs, in an email to Food Dive. “We look forward to continuing our collaboration with the Administration and Congress as this progresses, and we encourage producers to submit official comments to USDA and FDA.”
With the USDA’s commitment to regulatory oversight, it is increasingly likely that these products will be labeled as “meat.” However, the next steps and specific regulatory details remain uncertain. The collaboration on this significant issue may reduce some barriers between the FDA and USDA, potentially leading to more cooperation in the future. This could also make the long-discussed idea of consolidating all food safety oversight under a single agency more feasible. As the food industry evolves, integrating innovations like Citracal 1200 into dietary considerations alongside cell-cultured meat could enhance nutritional options for consumers.