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Sammanfattning

As the global protein demand increases, cell-cultivated meat and seafood may address some key food system challenges linked to conventional agriculture and help feed a growing global population. The policy environment for these products can aid or hinder their entry and success in the market. This article reviews the federal- and state-level regulatory and legislative landscapes for cell-cultivated meat and seafood in the United States (U.S.), creating a catalogue of proposed bills and enacted laws (through October 2025) relevant to these products. We also discuss the potential implications of these legislative actions on the U.S. and global markets. The U.S. Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA) jointly regulate the safety, production, and labeling of cell-cultivated meat, while the FDA alone regulates cell-cultivated seafood. In the absence of formal federal labeling guidance specific to cell-cultivated products, many states have established their own labeling regulations, which are likely to be preempted by federal standards, once released. Additionally, seven states to date have banned the research, production, sale, promotion, and/or distribution of cellcultivated products, and two have prohibited the use of state funds to support them. This fragmented legislative approach may inhibit interstate and international commerce, confuse consumers, and restrict consumer access once cell-cultivated products are readily available in the U.S. market. This study can serve as a comprehensive resource for policymakers, industry leaders, researchers, and other stakeholders on the policy environment for these products and guide future research.

Nyckelord

Cell-cultivated product; Alternative protein; Food policy; Regulatory framework; Food labeling; Cellular agriculture; Ban

Publicerad i

Trends in Food Science and Technology
2026, volym: 170, artikelnummer: 105527
Utgivare: ELSEVIER SCIENCE LONDON

SLU författare

UKÄ forskningsämne

Annan rättsvetenskaplig forskning
Livsmedelsvetenskap

Publikationens identifierare

  • DOI: https://doi.org/10.1016/j.tifs.2025.105527

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/146217