Lab-grown meat is poised to enter the UK market as consumer interest rises, according to the Food Standards Agency (FSA).
- The FSA has started receiving applications for lab-grown steak, beef, chicken, and foie gras.
- Ensuring the safety of cultivated meat is paramount before it hits the shelves, emphasized by FSA’s chief scientific adviser.
- The approval process involves collaboration with academic experts to guarantee product safety.
- The UK has previously approved lab-grown pet food, setting a precedent in Europe.
Lab-grown meat, a revolutionary food technology, is on the brink of becoming available in mainstream UK supermarkets. This exciting development is driven by a growing interest from both manufacturers and consumers, as stated by the Food Standards Agency (FSA).
The FSA has confirmed that they have already received applications for lab-grown products including steak, beef, chicken, and foie gras. Moreover, they anticipate a further influx of approximately 15 applications over the next two years. This introduction is a significant step towards offering sustainable alternatives to traditional meats.
As shared by Professor Robin May, the chief scientific adviser for the FSA, one of the critical concerns is ensuring that lab-grown meat is as safe for consumers as conventional meat. He notes that companies aim to produce products indistinguishable from their traditional counterparts, using entirely different production methods.
A detailed assessment process is being implemented, projected to take over two years. This initiative involves working closely with academic experts and lab-grown meat brands to establish a thorough and efficient system for safety and approval.
This announcement comes after the UK pet food market saw its first lab-grown meat brand approved earlier this year. This breakthrough marks a pivotal movement towards advancing lab-grown products in Europe, potentially paving the way for human consumption soon.
The introduction of lab-grown meat into supermarkets hinges on rigorous safety assessments, signaling a transformative shift in food consumption.
