April 01, 2020

New Regulatory Frameworks for Cell-Cultured Meat

Sarah Kettenmann and Bridget Lamb

The development of cell-cultured meat—also referred to as “clean meat” or “lab-grown meat”—has quickly gained the attention of scientists, regulators, and consumers alike. While promising to be environmentally sustainable, cell-cultured meat has faced backlash from various industry stakeholders and lobbyists aiming to preserve more traditional forms of meat products. This article explores the current regulatory status of cell-cultured meat.

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