Cultivated Meat Can Slash Global Warming Impacts By 92%, Says New Study Cultured meat from Eat Just - which debuted in Singapore last year - Media Credit: Eat Just

WORLD’S FIRST: Approval For Cultured Meat Sparks ‘New Space Race For The Future Of Food’

'As nations race to divorce meat production from industrial animal agriculture, countries that delay their investment in this food future risk getting left behind'

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1 Minutes Read

The world’s first approval for cultured meat will spark a ‘new space race for the future of food’, experts say.

The comment comes after Just Eat announced it will sell its cultured chicken to consumers in Singapore. It will make its commercial debut under its GOOD Meat brand. Further details of which have yet to be announced.

‘Groundbreaking foods’ 

Elizabeth Derbes is the Associate Director of Regulatory Affairs of The Good Food Institute (GFI). 

In a statement sent to PBN, she said: “The Singapore Food Agency has long been in the vanguard of global regulators in its study of cultivated meat… 

“Its careful consideration of the best approach for regulating cultivated meat, poultry, and seafood products. 

“We’re confident that SFA’s safety standards for these groundbreaking foods [are] carefully calibrated to ensure consumer safety.”

Cultured meat is not classified as vegan – but is slaughter free. Would you try it?

‘The future of food’

Moreover, GFI Executive Director Bruce Friedrich added: “A new space race for the future of food is underway. 

“As nations race to divorce meat production from industrial animal agriculture, countries that delay their investment in this bright food future risk getting left behind.”

Friedrich also said whichever government manages to rid the need of living animals for meat production will have ‘bragging rights until the end of time’.

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The Author

Liam Gilliver

Liam is the former Deputy Editor of Plant Based News. He has written for The Independent, Huffington Post, Attitude Magazine, and more. He is also the author of 'We're Worried About Him'.

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