“There are no great mysteries when it comes to cell culture. This technology has been around for a long time,” said Jeremiah Fasano, a consumer safety officer focused on biotech and food additive safety at the US Food and Drug Administration (FDA).
Fasano was speaking at a July 12 public meeting in Maryland where scientists, lobbyists, and entrepreneurs gathered to discuss a crucial hurdle between much-hyped cultured meat products and consumers: regulation.
The purpose of the meeting was to “give interested parties and the public an opportunity to comment on these emerging food technologies.” The technologies in question are the processes often referred to as cellular agriculture, which scientists and entrepreneurs are working to use to create slaughter-free meat products at scale – often called cultured meat or lab-grown meat.
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