The regulation of alternative cell-based proteins is a priority for the nations livestock groups, including the American Sheep industry association.
ASI's Erica Sanko (Sang-co) says the regulation of alternative cell-based protein is the right path to keep consumers educated.
You could call it a meat race.
A select group of Bay Area and international companies is vying to get the first cell-based meat to market: that is, a meat product created entirely with in-vitro cells derived from chicken, fish, beef or pork, rather than from slaughtered animals. Proponents say the technology promises to be a more sustainable, safe and humane way to feed the world's booming population of meat eaters.
Yet there are some barriers: Not a single country in the world has approved the technology yet. The science needs to develop to get production to scale, and perhaps most important, the public needs to be convinced of the idea. But at least four Bay Area companies are determined that cell-based meat, which differs from plant-based alternatives like the Impossible Burger because it contains cells derived from animals, is the way of the future, and that the future is very near.
Meanwhile, proponents of cell-based meat technology say it promises to be a more sustainable, safe and humane way to feed the world's booming population of meat eaters.
There are both American and international companies that are vying to get the first cell-based meat to market.