The United States Approves Marketing of Lab-Grown Chicken Meat for the First Time

The United States Department of Agriculture (USDA) has authorized the marketing of lab-grown chicken meat for the first time. This groundbreaking decision was announced on Wednesday, June 21, by a spokesperson for the USDA. The approval comes after the USDA inspected and approved the food hygiene systems of two companies, Upside Foods and Good Meat.

Both Upside Foods and Good Meat have already obtained approval from the agency responsible for food safety in the United States, the Food and Drug Administration (FDA), back in November. Additionally, the Ministry of Agriculture has also approved the conformity of the labels for these lab-grown meat products.

“This authorization will fundamentally change the way meat lands on our tables,” said Uma Valeti, CEO and founder of Upside Foods, in a press release. Valeti also praised the decision as “a giant step towards a more sustainable future.” Josh Tetrick, the co-founder and CEO of Eat Just, the company behind Good Meat, expressed his joy, stating, “We are the only company that sells lab-grown meat in the world, since we launched in Singapore in 2020, and now it is licensed for sale in the world’s leading power.”

In response to the US clearance, Upside Foods has received its first order from Michelin-starred French chef Dominique Crenn’s restaurant in San Francisco. Celebrity chef José Andrés is also expected to receive the first batch from the Good Meat company.

Lab-grown meat has been a topic of interest and debate in recent years, with proponents highlighting its potential to address sustainability and animal welfare concerns. However, there are also concerns about the long-term effects and acceptance of lab-grown meat in the market.

The approval of lab-grown chicken meat in the United States marks a significant milestone in the development and acceptance of this alternative form of meat production. It remains to be seen how consumers and the food industry will respond to this new option.

This article was written by The World with AFP.

What are some of the lingering questions and concerns surrounding lab-grown meat and its acceptance by the general public

The United States Department of Agriculture (USDA) has made a historic move by granting permission for lab-grown chicken meat to be marketed. This groundbreaking decision was announced by a USDA spokesperson on June 21, and it opens up a world of possibilities for the future of meat production.

Two companies, Upside Foods and Good Meat, have received approval from the USDA after their food hygiene systems were thoroughly inspected and deemed suitable. This authorization follows their previous approval from the Food and Drug Administration (FDA) and the Ministry of Agriculture, ensuring that these lab-grown meat products meet safety standards.

Uma Valeti, the CEO and founder of Upside Foods, expressed their excitement, stating that this decision will revolutionize the way meat reaches our tables. Valeti sees it as a significant step towards a more sustainable future. Similarly, Josh Tetrick, the CEO of Eat Just, the company behind Good Meat, celebrated the news, emphasizing that they are the only company in the world currently selling lab-grown meat.

The impact of this clearance is already being felt, as Upside Foods has received its first order from the renowned French chef, Dominique Crenn’s restaurant in San Francisco. Celebrity chef José Andrés is also expected to receive the initial batch from Good Meat. The recognition from these culinary experts further solidifies the growing acceptance of lab-grown meat in mainstream food culture.

Lab-grown meat has been a topic of interest and debate, with its proponents highlighting its potential to address sustainability and animal welfare concerns. However, there are still lingering questions about its long-term effects and whether it will be embraced by the general public.

Nonetheless, the approval of lab-grown chicken meat in the United States is a significant milestone in the development and acceptance of this alternative form of meat production. It paves the way for further exploration and innovation in the industry. Now, we eagerly await the response from consumers and the food industry as they encounter this exciting new option for the first time.