Sunday, April 14, 2024

New bill takes aim at accurately labeling ‘cultivated’ meat products

By Elizabeth Bobenhausen Poultry Times staff

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GAINESVILLE, Ga. — A few months ago, cultivated or lab-grown chicken made its debut in two restaurants. The restaurants were Bar Crenn in San Francisco, Calif., and Chino Chilcano in Washington D.C. Climate activists, vegetarians and vegans were thrilled at the idea of chicken being created in a lab as opposed to being slaughtered.

According to Healthline, “lab-grown, otherwise known as cell-cultivated, meat is made by growing animal cells in stainless steel tanks in labs. The idea is to create an alternative to agriculturally raised meat, but one that is, in fact, animal and not plant based. . .

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