FDA approves lab-grown 'GOOD Meat' chicken product, second such authorization in US

Kyle

Beloved Misanthrope
PREMO Member
Lab-grown food company GOOD Meat received FDA approval for its 'cultivated chicken' product on Tuesday


The U.S. Food and Drug Administration (FDA) issued a "no questions" response to GOOD Meat, marking the company's lab-grown chicken product safe to eat.

"We have no questions at this time regarding GOOD Meat’s conclusion that foods comprised of or containing cultured chicken cell material [are] as safe as comparable foods produced by other methods," the FDA said in a March 20 letter to the company.

The FDA’s letter "clears a crucial step in bringing GOOD Meat to restaurants and retail in the US," GOOD Meat said in a statement Tuesday, adding that it "is now working with the US Department of Agriculture on necessary approvals."









 

Sneakers

Just sneakin' around....
You know.... when posts kicked up on fake vegan foods, I wondered whatever happened to the 'lab made' meats. Thought they fell by the wayside.

Guess not. :barf:
 

Hijinx

Well-Known Member
I suppose some people will eat this, I don't really care, I want real meat grown on the animal.
My main concern is that this is packaged and marked as what it is.
Kettle grown fake meat.
 

glhs837

Power with Control
You know.... when posts kicked up on fake vegan foods, I wondered whatever happened to the 'lab made' meats. Thought they fell by the wayside.

Guess not. :barf:

So, this isnt vegan stuff with added chemicals to simulate meat. But rather meat grown the same way that baby chickens grow it. Mostly anyway. And I'll bet before too many generations are passed, vat grown meat will be the norm, with "heirloom" meat being reserved for people with deep pockets.
 

GURPS

INGSOC
PREMO Member

Lab Grown Artificial 'Meat' May Actually Be Worse for the Environment

However, a pre-print study by researchers at the University of California, Davis, have found that the environmental impacts of lab-grown or “cultivated” meat, are likely to be “orders of magnitude” higher than its natural counterpart, based on current and near-term production methods

Amy Quinton from UC Davis Department of Food Science announced preliminary results from the study on the environmental impact of lab grown meat in a May 22 report.

The researchers assessed the amount of energy needed and the greenhouse gases emitted to create artificial beef and compared it with traditional organic meat production.

It was found that scaling up production using current lab methods was highly energy intensive.

Lab-grown meat is produced through the use of highly refined or purified growth media, which are the ingredients used to make animal cells multiply and is similar to how biotechnology firms make their drugs.

The UC Davis team found that the global warming potential of lab-based meat using this process, is four to twenty-five times greater than the average for retail beef.
 
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