FDA Approves Sale of Lab-Grown Chicken Meat in the USA: Breaking News
Lab-Grown Chicken Meat Receives Approval for Sale in the USA
The U.S. Department of Agriculture has given its approval for the sale of chicken meat that is produced from animal cells in a laboratory. This groundbreaking decision has been welcomed by companies Upside Foods and Good Meat, who have announced that they have received final approval to sell lab-grown meats.
Good Meat, in a statement, expressed that this approval marks a significant milestone as it means that chicken meat directly produced from animal cells can now be sold to American consumers. The U.S. Food and Drug Administration (FDA) had previously confirmed the safety of this meat for consumption, and furthermore, Good Meat had already obtained approval from regulators in Singapore in 2020 and 2021 for their laboratory-produced chicken meat.
To celebrate this achievement, the first batch of chicken meat produced by Good Meat will be made available for sale at a restaurant in Washington, D.C., owned by chef and restaurateur José Andrés. This serves as a testament to the quality and taste of lab-grown meat, as it will be showcased by a renowned figure in the culinary industry.
Upside Foods also shared in the excitement, revealing that their chicken meat will be launched at Bar Crenn in San Francisco, which is owned by Michelin-starred chef Dominique Crenn. This partnership further solidifies the growing acceptance and demand for cell-produced meat, as it is now entering the prestigious dining scene.
With this recent development, the United States becomes the second country, after Singapore, to permit the sale of lab-grown meat. This marks a significant step towards a more sustainable and ethical food production system, as this technology has the potential to reduce the environmental impact of traditional animal farming while ensuring a steady supply of protein for consumers.
As lab-grown meat continues to gain recognition and approval from regulatory bodies, it paves the way for a future where alternative food sources can meet the demands of a growing global population, without compromising on taste, quality, or ethical concerns.