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"FDA gives safety nod to 'no kill' meat, bringing it closer to sale in the U.S."

NPR interviewed Dr. Dana Ellis Hunnes, UCLA Fielding School of Public Health assistant professor of community health sciences, about the dietary and public health impact of so-called “cultivated” meat – grown in a production facility, by culturing animal cells

Wednesday, November 16, 2022

The Food and Drug Administration has taken a first step towards allowing the sale of cultivated "no kill" meat in the U.S, giving a safety nod to Upside Foods, a San Francisco based start-up. The company produces meat grown from animal cells, without slaughtering the animal.

"The world is experiencing a food revolution and the FDA is committed to supporting innovation in the food supply," wrote FDA Commissioner Robert Califf and director the Center for Food Safety and Applied Nutrition Susan Mayne.

The FDA reviewed more than 100 pages of documentation from Upside Foods, and has now completed its pre-market consultation. The agency says it "has no further questions" about the firm's conclusion that the products are safe to eat. This removes a key regulatory hurdle and could bring Upside Foods one step closer to selling its products in the U.S. The next steps are to work with the U.S. Department of Agriculture on labeling and inspection.