GFI celebrates the landmark FDA decision that paves the way for consumers to buy meat grown directly from animal cells in the United States for the first time ever
WASHINGTON — Today, the U.S. Food and Drug Administration (FDA) gave a cultured meat product the “green light” as part of its pre-market review process — paving the way for consumers to use these products in U.S. restaurants and retail outlets. UPSIDE groceries has successfully completed the FDA’s rigorous pre-market safety testing of its breeding chicken and demonstrated that it is just as safe as regular chicken. Rather than breeding and raising an animal, UPSIDE Foods’ chicken was grown directly from chicken cells, using a fraction of the land and water used in conventional meat production.
With this news, UPSIDE Foods will now be able to proceed with the standard process comparable to that followed by traditional chicken products to ensure the safe production and handling of its chicken, including securing a U.S. Department of Agriculture inspection permit. UPSIDE Foods Cultured Chicken is now closer than ever to availability for meat lovers who want more sustainably sourced chicken.
The Institute for Good Nutrition (GFI) – the leading think tank driving innovation in cultured meat and alternative proteins globally – celebrates today’s historic announcement signaling the latest developments in food and agriculture. Cultured meat can help the world transition to a far more sustainable and secure food system. With projected global meat consumption increase significantly by 2050cultured meat and other alternative proteins offer a scalable solution that can combat climate change caused by global food production, reduce the risk of pandemics and antibiotic resistance, feed more people with fewer resources, and free up land and water for recovery and recovery.
The world’s first regulatory approval of cultured meat was in Singapore in 2020 and the products have been enjoyed by consumers there ever since. Cultured meat products from several other cultured meat companies are also reportedly in the pipeline for pending FDA regulatory approval.
What is cultured meat?
Cultured Meat is essentially the same as the beef, pork, chicken and fish we eat today, but grown directly from animal cells. Using a similar process to how we help plant cuttings take root in a greenhouse that provides heat, fertile soil, water and nutrients, cultured meat is made by placing a small sample of animal cells in a cultivator – a nutrient-rich environment – allowing it to grow. The cultivator facilitates the same process that occurs in an animal, providing heat and the basic elements needed to build muscle: water, proteins, carbohydrates, fats, vitamins and minerals.
Why is cultured meat important?
Cultured meat represents a new era in food production that can safely feed a growing world — in ways that don’t lead to antimicrobial resistance, pandemic risk, food insecurity or deforestation. When produced on a large scale using renewable energy, cultured meat is expected to produce a fraction of the emissions and require a fraction of the land and sea area of conventional meat production. Meat produced in this way could produce up to 92 percent fewer emissions and uses up to 95 percent less land and 78 percent less water compared to conventional beef production.
Bruce Friedrich, President of the Good Food Institute: “This is a crucial milestone for the future of nutrition. Cultured meat will soon be available to US consumers who want their favorite foods produced more sustainably, requiring a fraction of the land and water of conventional meat when produced on a large scale. A shift to cultured meat has the potential to deliver massive climate, food security, public health, biodiversity and regional bioeconomy benefits that create new jobs and livelihoods. With a clear path to market and significantly more public investment in R&D and commercialization incentives, the advent of cultured meat means much brighter days for our global food system.”
Jessica Almy, Vice President for Policy at the Good Food Institute: “Today, the United States reached an important milestone in meat production diversification. Cultured meat is the latest example of decades of innovation in feeding people at home and abroad. With a growing world population and an increasing demand for meat, we need new methods of protein production that are fit for the moment and can withstand the increasing pressures of supply chain disruptions, global conflicts and climate change.
We anticipate that the Food and Drug Administration’s historic determination will accelerate research and development of cultured meat, not just in the United States but worldwide, and serve as an example to other governments around the world to follow in the development can follow their own cultured meat prescriptions. The United States has the know-how, the institutions, the resources, and the momentum to lead the way. If such a prominent regulator efficiently gives the green light to UPSIDE Foods breeding chicken, it could have global ramifications.”
Prof. David Kaplan, Tufts University, who leads a team awarded $10 million by the USDA to create the first-ever National Institute for Cellular Agriculture at Tufts University: “This is a very significant milestone for the area and the next step in technological and consumer impact. This not only gives the green light for a regulatory path for the field, but also confirms that the technology is safe for the public. From a scientific point of view, this should also give impetus to academic and corporate efforts to further advance technology based on high-quality science to produce safe and healthy food for consumers.”
About the Institute for Good Nutrition
The Good Food Institute is a nonprofit think tank working to make the global food system better for the planet, people and animals. Alongside scientists, companies and policymakers, GFI’s teams are focused on making plant-based and cultured meat tasty, affordable and accessible. GFI is an international network of organizations driven by philanthropy that advances alternative proteins as the essential solution needed to meet climate, global health, food security and biodiversity goals.
Since its inception, GFI has laid the groundwork for cultured meat to receive regulatory approval and reach the US market and markets around the world. GFI advocates for fair public policy and public research funding for alternative proteins worldwide, providing the regulatory and scientific basis for many diverse companies. GFI’s work with scientists, investment communities, policymakers and companies throughout the supply chain, as well as its research grant program, is supported by a global community of donors.