The global demand for meat has been increasing steadily over the past few decades, but the environmental impact of traditional meat production has become a major concern worldwide. As a result, there has been growing interest in the development of cultivated meat, also known as lab-grown meat. Australia’s Magic Valley is a promising location for the commercialisation of cultivated meat due to its relatively low population density and ample agricultural resources. However, to fully realise the potential of this emerging industry, collaborative regulation is necessary. This article will explore the potential benefits of cultivated meat for Australia’s economy and environment, and how collaborative regulation can ensure its safe and successful commercialisation.
Magic Valley, an Australian food technology company, has been developing the country’s first cultivated meat product since 2020. Last year, the company announced its first prototype, a minced lamb product, and last month it unveiled its second prototype, a minced pork product to be used in dumplings and wantons. Magic Valley founder and CEO, Paul Bevan, revealed that the company is currently working on a beef prototype. The start-up aims to file regulatory approval with the government agency Food Standards Australia and New Zealand (FSANZ) later this year. Over the next six months, the team plans to hone the nutritional profile and gather more feedback from potential consumers to further improve the prototypes.
Although Magic Valley has been in ongoing discussions with regulators over the past 18 months about its processes, Bevan stated that engagement with regulators has always been ongoing since the company started developing its products. Magic Valley fits into the existing frameworks and is classed as a novel food. Bevan added that the certainty in timeframes provided by FSANZ was a decisive factor in choosing Australia as its first launch market. The statutory timeframe of nine to twelve months to get a decision back on its application is a benefit that other jurisdictions do not currently offer. As a result, Magic Valley is targeting China, the Middle East and the US for lamb products and the Asia-Pacific (APAC) region, including domestically where Australia is a net importer, for pork products.
Magic Valley prides itself from doing away with the use of foetal bovine serum (FBS) in its meat cultivation process. FBS is a widely adopted means in the space but is criticised as inhumane, as it is obtained from the calf fetal blood from pregnant cows during slaughter. Bevan said that from a regulatory and commercial perspective, FBS is not a sustainable means for the business. Besides the ethical issues, Magic Valley’s technology can cultivate any type of meat, including land and aquatic animals, once a cell sample has been obtained. The company is looking to develop structured products such as strips, chunks and chops in the next 24 months.
Furthermore, 3D printing could be used for bone-in meat in the future, but the cost of the technology remains a challenge. Bevan added that 3D printing is quite expensive, and the process is quite slow, but he is hopeful that advances will speed up the process and that the cost will come down eventually.
As the world continues to grapple with the growing demand for meat products, we must look for sustainable and innovative solutions that address the inherent environmental, ethical, and health concerns. Cultivated meats, which are produced from animal cells, may hold the key to a more sustainable future.
Australia’s Magic Valley has emerged as a promising hub for the development and commercialisation of cultivated meats. However, for this industry to thrive, it is crucial to establish collaborative regulations that balance innovation with safety and consumer protection.
By working together, researchers, policymakers, and industry stakeholders can create a robust regulatory framework that fosters innovation, spurs investment, and ensures that cultivated meats are safe, nutritious, and accessible to all. With a concerted vision, Australia’s Magic Valley can lead the way in advancing the global movement towards sustainable and ethical meat production.
