Food Standards Australia New Zealand (FSANZ) has unveiled draft standards for assessing lab-grown meat, beginning with cell-cultured quail meat. 

The move is intended to establish a streamlined regulatory framework, marking a milestone for the food innovation sector in Australia.

Cell-cultured quail meat is the first of its kind produced locally.

FSANZ is conducting a second round of public consultation on these standards, which aim to eliminate the need for individual approval of each lab-grown food. 

Instead, any foods that comply with FSANZ’s pre-market safety assessments can gain approval under the proposed regulations. 

Submissions on the draft standards are open until 24 December 2024.

The proposed changes would modify the Australia New Zealand Food Standards Code to approve the use of cultured quail cells in various products, such as patties and rolls. 

FSANZ has assessed the product and identified no safety concerns. It recommends that all cell-cultured foods be labelled as either “cell-cultured” or “cell-cultivated” to provide clarity and transparency to consumers.

But experts caution that the terminology might not alleviate consumer scepticism, suggesting that terms like ‘cell-cultured’ may not fully inform consumers, leading to confusion or backlash. 

Consumer acceptance remains a significant hurdle for lab-grown meat, despite its sustainability potential. 

Even with FSANZ’s rigorous safety standards, scepticism about unnatural production methods and long-term health impacts could delay widespread adoption.

Also, while taste enhancements are feasible, achieving realistic textures remains elusive.

The advent of lab-grown meat is not without controversy. 

There has been significant resistance in countries such as Italy and France, where cultural identity and traditional farming practices are deeply entrenched. 

One of the major advantages of cell-cultured meat in controlled production settings, minimising contamination risks. 

These foods may pose fewer safety risks than traditional meats, as they are manufactured under controlled conditions.

While FSANZ’s proposal is a significant step towards fostering food innovation, experts caution against overlooking broader sustainability and cultural dynamics. 

Submissions can be made via the FSANZ Consultation Hub. 

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