Iowa is the third US state to introduce lab-grown meat legislation

Published 2024년 5월 22일

Tridge summary

Iowa has become the third state to pass legislation banning the mislabeling of alternative meat products, including lab-grown meat and plant-based imitation meat and egg products, effective July 1. The law, signed by Governor Kim Reynolds, requires these products to be labeled with terms like "fake," "lab-grown," "meat-free," "imitation," or "vegan." The legislation also forbids Iowa educational institutions from purchasing such products and seeks a federal waiver to prohibit their purchase with federal food assistance. The bill aims to shield consumers and livestock producers from deceptive practices, and violators will face penalties. This law is part of an ongoing effort to regulate lab-grown meat, addressing consumer and producer concerns about transparency and the safety and production processes of these products.
Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

In an effort to maintain consumer confidence and protect livestock producers, Iowa Governor Kim Reynolds recently signed into law SF 2391, a bill that prohibits the mislabeling of certain food products, including lab-grown meat. . Starting July 1, lab-grown meat and plant-based imitation meat and egg products must be labeled with words such as fake, lab-grown, meat-free, imitation or vegan if sold in Iowa stores . Labeling requirements also apply to meat alternatives made with insect protein. “This legislation prohibits companies from exploiting the trust consumers have in our livestock producers and deceiving consumers into purchasing products they do not want,” she said. “It’s about transparency. It’s the common sense idea that a product labeled as chicken, beef or pork must actually come from an animal.” Rep. Heather Hora, R-Washington, sponsored the bill in the House. As a pork producer, she says the bill protects producers' money that is used to market meat and eggs. ...
Source: Beefpoint

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