Reading time: 2 minutes
Cultivated meat is real meat grown in a lab from animal cells – without slaughter. It is considered a promising solution to environmental challenges such as climate change, biodiversity loss and factory farming. But before these products can appear on supermarket shelves, they must be approved by national authorities. The scientific article “Global developments in the regulation of cultivated meat: A comparative study of the EU, Singapore, US and Australia and New Zealand” by Hope Johnson and Alessandro Monaco compares the regulatory frameworks in five countries or regions: the European Union, the United States, Singapore, Australia and New Zealand.
Food Safety is the top priority
In all the countries examined, food safety is the central goal of approval processes. The main concern is that cultivated meat poses no health risks such as bacteria or allergens. Scientific standards are broadly similar, although the EU applies particularly strict criteria. In contrast, Singapore is seen as especially innovation-friendly and was the first country in the world to approve cultivated meat.
Despite many similarities, there are significant differences. One key issue is how much public participation is allowed in the approval process. Australia and New Zealand permit public comments on individual products. In the EU, the US and Singapore, this is very limited or not possible at all. The way in which authorities interact with producers also varies: for example, in Singapore, early dialogue is encouraged, whereas in the EU such contact is significantly restricted.
A question of Ethics?
Another difference lies in whether considerations beyond food safety – such as environmental impact, ethics or agriculture – may be taken into account. In the EU and Australia, this is possible in principle. In the US and Singapore, the focus remains clearly on technical safety issues.
The Holistic Perspective Is Missing
Overall, the report reveals that cultivated meat is generally treated as a standalone product, rather than as part of a broader societal issue. A holistic perspective – encompassing social consequences, land use or sustainable food systems – is still largely lacking. Yet such a perspective would be essential to unlock the full potential of cultivated meat in a meaningful and responsible way.
Read the complete study here
