Lab-grown food could be sold in UK within two years

Within the next two years, the UK may allow the sale of lab-grown meat, dairy, and sugar products for human consumption for the first time, sooner than expected. The UK's Food Standards Agency (FSA) is exploring ways to expedite the approval process for lab-grown foods to meet the demands of the developing industry. This proactive approach underscores the UK's commitment to innovation in food technology.

These products are obtained by culturing cells in miniaturized chemical production facilities. Although UK companies have achieved scientific leadership in this field, existing regulatory restrictions have hindered their development. Last month, the UK began selling pet food made from meat grown in factory containers for the first time, marking a significant step towards commercialization in this area. This milestone signals a shift towards broader acceptance and availability of cultured products.

Previously, Singapore was the first to approve cell-cultured meat for human consumption in 2020, followed by the United States and Israel three years later and last year, respectively. However, Italy, as well as the US states of Alabama and Florida, have enacted bans. There is significant global variation in regulatory attitudes towards lab-grown foods. This divergence highlights the ongoing debate and differing perspectives on the safety and ethical considerations of these novel food technologies.

The FSA plans to collaborate with high-tech food companies and academic researchers to develop new regulatory guidelines. Its goal is to complete a comprehensive safety assessment of two lab-grown foods within two years of the launch. However, critics argue that involving relevant companies in the development of new rules presents a conflict of interest. Addressing these concerns is crucial for maintaining public trust and ensuring the integrity of the regulatory process.

Professor Robin May, Chief Scientific Advisor at the FSA, told BBC News that consumer safety would not be compromised in any way. "We are working closely with relevant companies and academic groups to co-design a regulatory structure that works for them, but in any case, to ensure that these products are as safe as possible," he said. This collaborative approach aims to balance innovation with rigorous safety standards.

Science Secretary Lord Vallance disputed the description of this process as "deregulation." "This is not deregulation, but regulation that promotes innovation," he told BBC News. "This is an important distinction because we are trying to align regulation with innovation needs and reduce some of the bureaucracy and duplication." This perspective emphasizes the government's commitment to fostering technological advancement while maintaining necessary oversight.

Lab-grown foods are made by culturing tiny cells into plant or animal tissue. Sometimes, this may involve genetic editing to adjust the properties of the food. The purported advantages of these foods are that they are better for the environment and may be healthier. The government hopes that lab-grown food companies will thrive, as it expects them to create new jobs and economic growth. These potential benefits are driving investment and research in the field.

Ivy Farm Technologies in Oxford is ready to produce lab-grown steaks made from cells taken from Wagyu and Aberdeen Angus cattle. The company applied for approval to sell its steaks to restaurants early last year. Dr. Harsh Amin, CEO of Ivy Farm, explained that the two-year wait is too long. "If we can reduce the time to less than a year while maintaining the highest food safety standards in the UK, it will help startups like us thrive." Expediting the approval process is essential for supporting the growth of innovative companies.

Alicia Greaves, PhD, of the Bezos Center at Imperial College has a similar story. She found a way to grow sugar substitutes. The method involves introducing a gene from berries into yeast. This process allows her to produce large amounts of crystals that make it taste sweet. She says it won't make you fat, making it a potential healthy alternative in sweeteners and fizzy drinks. This innovation could offer significant health benefits and reduce reliance on traditional sugar sources.

Dr. Greaves' company, MadeSweetly, is not allowed to sell it until it gets approval. "The paths to approval are not straightforward," she told me. "They are all new technologies and regulators are not easy to keep up with. But that means we don't have a clear product approval pathway, which is exactly what we want." A streamlined and well-defined regulatory framework is crucial for facilitating the commercialization of these novel products.

The FSA said it will complete a comprehensive safety assessment of two lab-grown foods within the next two years and establish a faster, better system for approving new lab-grown food applications. Professor May said the aim of working with relevant companies and experts from academia is to ensure the science is right. "It can be very complex, and the key is that we have to understand the science to ensure the food is safe before it is authorized." This emphasis on scientific rigor underscores the FSA's commitment to protecting public health.

But Ms. Pat Thomas, director of Beyond GM, said these high-tech foods may not be as environmentally friendly as they are advertised because they require energy to manufacture, and in some cases, their health benefits are overhyped. "Lab-grown foods are ultimately ultra-processed foods, and we are in an era of trying to get people to eat fewer ultra-processed foods because of their health effects," she said. "It is worth mentioning that these ultra-processed foods have never appeared in the human diet before." This cautionary perspective highlights potential drawbacks and the need for careful evaluation of the long-term impacts of lab-grown foods.