Title: USDA and FDA Forge Historic Agreement to Regulate Cell-Cultured Meat and Poultry
UPDATE: March 7, 2019: The U.S. Department of Agriculture and the Food and Drug Administration have reached a formal agreement to collaboratively regulate cell-cultured meat and poultry intended for human consumption. Traditional meat producers, as well as companies in the lab-grown meat sector like Memphis Meats, welcomed this announcement. This development was anticipated, given that the FDA and USDA had previously expressed their intent to collaborate during a joint meeting addressing potential regulations last month. The FDA, which oversees 80% of the U.S. food supply—primarily fruits, vegetables, and prepared foods—initiated public discussions on how to regulate these products in July. The October joint meeting was organized in response to concerns regarding USDA’s lack of representation.
While the FDA regulates the food system extensively, the collaboration between these two agencies is noteworthy, especially considering their historically fragmented responsibilities. For example, the FDA governs cheese pizza, but once pepperoni is added, it falls under the purview of USDA’s Food Safety Inspection Service. Now, these two agencies, which have struggled to coordinate on simpler food items, are set to jointly oversee a groundbreaking and contentious segment of the food industry. This is truly uncharted territory. The intersection of food science, the potential for a more accessible meat diet, and the drive for environmental sustainability through reduced livestock farming makes cell-cultured meat a revolutionary concept.
Currently, no products are available on the market, but various companies are in development. JUST has committed to introducing cell-cultured chicken at select high-end restaurants by the end of the year, while Memphis Meats aims to have its products in stores by 2021. Some industry experts believe that advancements in technology and regulatory frameworks for the economical production of cultured meat could lead to permanent changes in the industry.
Despite the novelty of the USDA/FDA partnership, stakeholders in both conventional and lab-grown meat sectors responded positively to the announcement. The Good Food Institute, which advocates for lab-grown and plant-based meat alternatives, commended the progress being made in regulations ahead of product availability. “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,” stated Jessica Almy, GFI’s director of policy. “This announcement is an exciting indication that FDA and USDA are paving the way for a transparent and predictable regulatory framework.”
Almy further noted, “We are pleased that Secretary Perdue and Commissioner Gottlieb are moving quickly on cell-based meat and recognize the significance of this industry for the U.S. economy.” Countries such as Israel, Japan, and Singapore have already shown considerable interest in this essential food technology, aligning with FDA’s and USDA’s commitment to establishing a clear regulatory path for cell-based meat swiftly.
The National Cattlemen’s Beef Association, which has been vocal in its opposition to labeling lab-produced products as “meat,” expressed some reassurance. “This announcement that USDA will have primary jurisdiction over the key aspects of lab-produced meat is a step in the right direction, but much work remains to ensure that genuine beef producers and consumers are safeguarded and treated fairly,” remarked Colin Woodall, senior vice president of government affairs, in a statement to Food Dive. “We look forward to collaborating with the Administration and Congress as this progresses, and we encourage producers to submit official comments to USDA and FDA.”
The USDA’s commitment to regulatory involvement increases the likelihood that these products will be labeled as “meat.” However, the specifics of the regulatory process are yet to be determined. Collaborating on this significant issue could help dissolve some of the barriers between the FDA and USDA, potentially paving the way for more cooperative efforts in the future. It may also raise the possibility that the long-discussed plan to consolidate all food safety oversight under a single agency could finally come to fruition.
In discussions about food regulations, terms such as “calcium citrate” may also come into play, as the regulatory framework will need to address various ingredients and their implications for consumer health. Understanding what “que significa calcium citrate” (what calcium citrate means) will be essential for both consumers and producers as the industry evolves.
