Food Safety for Cultivated Meat

Cultivated meat is a major global opportunity for the production of foodstuffs. Its novelty in the regulatory space means that much of the process of making cultivated meat, from cell isolation to final packaging, remains in development. This creates many questions on how to best regulate such products at all stages, which must take into account the novel means of formulating cultivated meat for human consumption. 

The Defined Bioscience team was proud to work alongside 85 other industry partners and the team at New Harvest on the 2020 Safety Workshop, aimed at identifying commonalities in the cultivated meat workflow and key points for safety and regulation considerations.

Check out the resulting publication from this workshop, first made available this past weekend!
https://doi.org/10.1111/1541-4337.12853
Ong KJ, Johnston J, Datar I, Sewalt V, Holmes D, Shatkin JA. Food safety considerations and research priorities for the cultured meat and seafood industry. Compr Rev Food Sci Food Saf. 2021 Nov;20(6):5421-5448. doi: 10.1111/1541-4337.12853. Epub 2021 Oct 10. PMID: 34633147.