The cell-cultured meat and alternative protein landscape is rapidly evolving, as new ingredients and technologies are being used to generate products that are increasingly similar to their animal-based counterparts. As regulatory developments are beginning to catch up with the technological advancements in the novel foods sector, this panel will delve into the latest innovations and governing guidelines for cell cultured food products.

• Understanding FDA and USDA’s guidelines around Human Food Made Using Animal Cell Culture Technology
• Comparing European Food Safety Authority (EFSA) guidelines around Human Food Made Using Animal Cell Culture Technology      
• Identifying the cell cultured foods that are already in the market and new products that may be coming down the pike
• Examining the challenges of cultivated meats that must be addressed for commercial production
• Exploring developments regarding GRAS and Pre-Market Consultations for Novel Foods
  • How does this compare to European procedures?
• Discovering GRAS notifications and European Novel food submission regarding the use of precise fermentation
• Analyzing how states will be impacted by production of cell cultured food
  • Are there any states that have prohibited cell cultured food products?
  • Are there countries in Europe that have prohibited cell cultured food products?
• Navigating the maze of U.S. federal and state, as well as European labeling and packaging requirements for cell cultured products