. Scientists develop new meats grown from animal cells. This cell-culture technology, developers say, is a way to make burger patties without slaughtering bovines, and chicken strips without ruffling a feather. Cell-cultured meats are likely still years away from appearing in supermarkets and restaurants. But a clear regulatory framework is crucial for startups like Memphis Meats Inc, Mosa Meat and Finless Foods Inc to avoid any costly missteps during development. Cell-cultured meat companies isolate livestock, poultry or fish cells that have the capacity to renew themselves in a laboratory. The cells are placed inside bioreactor tanks similar to fermenters, where they are fed oxygen and nutrients. Within a few weeks, they grow into muscle that can be prepared and eaten just like traditional meat. This new technology is shaking up the $200 billion US meat market. Meat processors Cargill Inc and Tyson Foods Inc have invested in developers of cell-cultured meats, along with Bill Gates and Richard Branson. Livestock producers, meanwhile, are pushing lawmakers and regulators to investigate whether these products are safe and asking that they be clearly labeled as something other than conventionally raised meat. Startups use terms such as “clean meat” and “slaughter-free meat” for their cell-cultured products, raising livestock producers’ hackles. Some livestock groups have called for regulations restricting terms such as “meat” and “beef” to conventionally raised and slaughtered livestock. The Good Food Institute, a Washington-based trade group that promotes cell-cultured meat, is pushing a leading role for the FDA based on the agency’s jurisdiction over fish and its general “expertise” on new food technologies. The Wall Street Journal, 3 Oct 18 SHMP!
