EU Receives Historic Request to Approve Sale of Lab-Grown Meat
In a groundbreaking move, French firm Gourmey has submitted a pre-market authorization request for lab-grown foie gras, marking the first such application within the European Union. The Paris-based company, specializing in cultivated food, announced on July 26 that it has filed this application with food safety authorities in the EU, Switzerland, the UK, Singapore, and the US.
Gourmey’s flagship product aims to offer a new option for foie gras enthusiasts, as highlighted in their press release. CEO Nicolas Morin-Forest emphasized the significance of the premium food segment in driving innovation, noting that there is increasing commercial interest in high-quality foie gras alternatives among chefs.
Morin-Forest expressed eagerness to collaborate with regulators to ensure compliance with safety standards and is confident that their products will fulfill the rigorous requirements set by EU authorities. The process of creating lab-grown meat involves cultivating genuine animal cells in a nutrient-rich environment, which leads to the development of muscle, fat, and connective tissues.
Importantly, Gourmey claims to produce its foie gras without any animal-derived components during cultivation, addressing ethical concerns often associated with lab-grown meat. The company also conducted an environmental impact study, suggesting that the production of its cultured foie gras would have a significantly lower ecological footprint compared to traditional foie gras production.
In the EU, lab-grown meat is classified as a “novel food,” which requires companies to submit an authorization application to the European Commission. However, agriculture ministers from France, Italy, and Austria have previously raised concerns regarding the suitability of existing regulations for assessing cultivated meat. They argue that more stringent evaluation similar to that used for pharmaceuticals is necessary to protect traditional production methods.
Hungary, which assumed the rotating Presidency of the EU Council in July, has recently initiated discussions about the potential impacts of novel foods on Europe’s culinary heritage, reflecting some citizens’ skepticism towards unconventional food products.
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John Peterson graduated with a degree in Agricultural Sciences from Wageningen University in the Netherlands. His specialization is in sustainable crop production and soil health management. John is passionate about integrating modern technology with traditional farming methods to enhance productivity while preserving the environment. He currently works as a consultant, helping farmers adopt sustainable practices.