Food isn't just about taste, it's a fascinating intersection of biology, chemistry and data collection. In this series, we will dive into the research shaping what we eat and why, from online shopping trends and their privacy implications to food production of the future.
Imagine a world where, rather than slaughtering a cow to get a hamburger, a few cells can be extracted from a living cow and grown externally to produce that same juicy, flavorful burger.
It might sound like science fiction, but it's already happening. You may be familiar with plant-based products such as Impossible Burgers and F'sh Filets. But what about fermentation-based proteins, which use microorganisms to produce alternative proteins, or the newest innovation, cell-cultivated meat?
Researchers such as Kate Stanley are helping us understand how this new food technology may impact our health, environment and laws. And how stakeholders - think health professionals, consumers, chefs, food producers and politicians - perceive and react to these products.
Stanley says that with the global population growing and environmental concerns rising, we need to find new ways to produce food.
Stanley is a postdoctoral associate at Duke University's World Food Policy Center, which is part of a larger effort funded by the Bezos Earth Fund . The initiative, called the Bezos Center for Sustainable Protein at North Carolina State University, brings together scientists, policy experts and food researchers such as Stanley to explore alternatives to traditional meat and seafood products.
Her role focuses on policy considerations, including how governments regulate and respond to these new foods. Her research explores who decides if these products are safe and ready for sale, and how they should be labeled.
Food Regulation and Labeling
In the U.S., the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) share responsibility for regulating cell-cultivated meat, while the FDA alone regulates cell-cultivated seafood. Still, the approval process is lengthy, and only a handful of cell-cultivated products have received approval to date. These products are generally still expensive to produce, so they're not yet available on store shelves in most of the country.
What's surprising is that some states have already passed laws banning these products, even though most people haven't even had a chance to try them. Florida was the first state to ban cell-cultivated meat, and others have followed with temporary or permanent bans fearing the products might have a negative financial impact on the agricultural industry.
Some states have also restricted government funding from being used to purchase these products for programs such as the Supplemental Nutrition Assistance Program (SNAP) or Women, Infants & Children (WIC).
Cell-cultivated companies have sued Florida and Texas over their bans, arguing that they unfairly block interstate commerce, but these legal challenges are still playing out in the court system.
Labeling is another big issue. Some states want strict rules about how these products are named. For example, they might require the words "lab-grown" or "cultivated" to appear in large letters next to any mention
of "meat." Others have banned the use of meat-related terms altogether.
Stanley explains that while federal agencies usually handle labeling, they haven't set binding rules for how cell-cultivated meat or seafood should be labeled. This has created a patchwork of rules, making it hard for companies to sell their products across state lines.
New Foods, New Potential
Despite the challenges, Stanley sees great potential in alternative proteins.
One of her recent projects involved interviewing alternative protein companies, regulators, and others working in the space to better understand the challenges and opportunities for these products to achieve a foothold in the U.S. food system.
Getting some consumers onboard can be difficult. Taste is a big factor. Some people are open to trying new foods, even if they don't taste exactly like traditional meat. Others won't switch unless the flavor, texture, and appearance are just right. That's why companies are working hard to improve their products and meet consumer preferences.
Stanly says that cell-cultivated meat could offer a more sustainable option if it can be made both affordable and appealing to consumers.
One important takeaway from Stanley's work is that alternative proteins aren't meant to replace traditional agriculture. Instead, they offer more choices. Farmers can still raise livestock, but they might also grow crops used in plant-based or cell-cultivated products. It's about creating a more diverse and sustainable food system.
As Stanley puts it, "The U.S. has been a leader in funding and developing alternative proteins, including cell-cultivated meat. But if we start banning these products before they're even available, we risk falling behind. That's why it's so important to understand the policies shaping this new frontier in food and to make sure consumers have the freedom to choose."
