Lab-grown meat, dairy, and sugar could be available for human consumption in the UK within the next two years, ahead of previous expectations. The Food Standards Agency (FSA) is working to accelerate the approval process for these innovative products, which are cultivated from cells in small chemical plants.
UK companies have made significant strides in this field, but current regulations have slowed their progress. Last month, the UK saw the first sale of dog food made from lab-grown meat, marking a milestone in the country’s growing interest in lab-cultivated foods.
In 2020, Singapore became the first country to approve cell-cultivated meat for human consumption. Since then, the United States and Israel have followed suit. However, certain regions, including Italy and the U.S. states of Alabama and Florida, have implemented bans on lab-grown food.
To support domestic innovation, the FSA is developing new regulations in collaboration with experts from both high-tech food companies and academic researchers. Their goal is to conduct comprehensive safety assessments of two lab-grown foods within the next two years, marking the start of an expedited approval process.
Despite these efforts, some critics express concerns over potential conflicts of interest. They argue that involving the companies producing these foods in the regulatory process could lead to biased decisions.
Professor Robin May, chief scientist at the FSA, reassured the public, emphasizing that consumer safety would remain the top priority. “We are working closely with industry and academic groups to design a regulatory structure that balances innovation with stringent safety standards,” he said.
However, some critics, such as Pat Thomas from the campaign group Beyond GM, argue that this collaboration could undermine safety. “The companies involved in drafting the regulations stand to benefit from deregulation. If this were any other type of food, we’d be outraged,” Thomas stated.
Science Minister Lord Vallance responded to accusations of deregulation, clarifying that the government’s focus is on “pro-innovation regulation.” He explained that the aim is to align regulations with the needs of innovation while reducing unnecessary bureaucracy.
Lab-grown foods are produced by cultivating plant or animal tissue from cells, sometimes using gene editing to modify their properties. Proponents argue that these foods offer environmental benefits and the potential for healthier alternatives.
The UK government is eager to see lab-grown food firms thrive, believing they could contribute to job creation and economic growth. However, the current approval process remains slower compared to other countries, such as Singapore, the U.S., and Israel, where approvals are granted more quickly.
Ivy Farm Technologies, based in Oxford, is prepared to launch lab-grown steaks made from cells taken from Wagyu and Aberdeen Angus cows. The company submitted its application for approval in early 2024. CEO Dr. Harsh Amin expressed frustration with the lengthy approval process, stating, “A two-year wait is far too long. If we could shorten it to under a year while maintaining the highest safety standards, it would help start-ups like ours flourish.”
At Imperial College London’s Bezos Centre, Dr. Alicia Graham is working on an alternative to sugar. By introducing a gene from a berry into yeast, her team produces a sweet substance without the health concerns associated with traditional sugar. While promising, Dr. Graham’s company, MadeSweetly, cannot sell the product until it passes the approval process.
“The path to approval is not straightforward,” Dr. Graham noted, explaining that regulators struggle to keep pace with new technologies. “There is no clear route to approval, and that’s something we’d like to see changed.”
The FSA aims to complete full safety assessments of two lab-grown foods within two years, while also developing a more efficient approval system. Professor May emphasized the importance of understanding the science behind these foods to ensure their safety before they are allowed on the market.
However, critics like Pat Thomas remain skeptical of lab-grown foods’ environmental and health benefits. While these foods are marketed as eco-friendly, Thomas points out that their production still requires significant energy and that the health claims may be overstated. “Lab-grown foods are ultra-processed, and in an era where we’re encouraging people to eat less ultra-processed food, this is a cause for concern,” she argued.
As the debate continues, the future of lab-grown foods in the UK remains uncertain. With new regulations in the works, the next few years could see a significant shift in the food industry, but whether lab-grown products will live up to their promises remains to be seen.
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