EU: Is cultivated meat a threat to farming?

Published Jan 26, 2024

Tridge summary

The European Union's Agriculture and Fisheries Council (AgriFish) Committee has seen a debate over the impact of cultivated meat on traditional farming, with Austrian, French, and Italian delegations arguing it poses a threat. They have called for a thorough impact assessment before regulatory approval is granted. However, Cellular Agriculture Europe, a coalition of food companies producing cultivated meat, has defended the sector, stating it can complement existing protein production and create new revenue opportunities for farmers. They also believe the European Food Safety Authority's novel food regulatory process is sufficient. While some countries like Italy have prohibited the production and marketing of cultivated meat, others like the Netherlands, Spain, and Germany have invested in it.
Disclaimer: The above summary was generated by a state-of-the-art LLM model and is intended for informational purposes only. It is recommended that readers refer to the original article for more context.

Original content

Pre-market approval for novel cultivated meat products and processes is slowly gaining traction around the world. But in the European Union, where cultivated meat was first invented, the regulatory greenlight has yet to be flicked. If Austrian, French and Italian delegations have their way, this is how things will stay without a thorough impact assessment on cultivated meat. At this week’s Agriculture and Fisheries Council (AgriFish) Committee Discussion, some Member State representatives argued that ‘lab-grown artificial cell-based food’ poses a threat to traditional farming and food production. Others do not agree. Cellular agriculture, an umbrella term encompassing the production of animal-sourced foods from cell culture, is a relatively young invention. Cultivated meat, for example, was first developed in burger form in 2013 by Dutch professor Mark Post at Maastricht University. For the best part of the decade, cultivated meat was constrained to R&D labs, until the novel food ...
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