With several other US states are also considering similar bans, discussions about consumer freedom arise: If global regulators like the FDA and FSANZ have thoroughly reviewed a product and found it to be safe - after assessing every ingredient, the production process, and its similarity to conventional foods - shouldn’t consumers be free to decide for themselves?

Vow Food’s Cultivated Quail Receives Regulatory Approval in Australia and New Zealand!

Food Safety of Fermented Proteins and Cultivated Meat and Seafood, written by Kimberly J. Ong, Fiona Case and Jo Anne Shatkin from Vireo Advisors, chapter 6 in Cellular Agriculture Technology, Society, Sustainability and Science published by Elsevier, reviews potential hazards specific to the manufacture and consumption of fermented proteins and cultivated meat and seafood….

Dr. Kimberly Ong, safety and regulatory consultant at Vireo Advisors, LLC, exchanged ideas with researchers and regulators from around the world as they worked together to make regulatory systems more efficient for commercialization of cultivated meat and seafood and precision fermented foods, while still holding a high bar for safety.

Tel Aviv-based cultivated meat start-up SuperMeat hosted the world’s first public blind taste test between cultivated and conventional chicken.