Opinion: As attempts to obstruct farmed meat increase, innovation is being tested
The embargo imposed by the Italian government is severe, but it is not a unique incident. Florida, Missouri, Oklahoma, Texas, and other states in the US are trying to enact laws requiring labelling that might make it more difficult for farmed beef products to reach consumers.
A rule requiring the labelling of farmed beef products sold in Texas to read “cell-cultured,” “lab-grown,” or anything similar on the container entered into effect on September 1. The rule also targets plant-based meat substitutes, mandating that “analogue,” “meatless,” “plant-based,” “made from plants,” or words along those lines be placed next to the label with text of a similar size as the product name in order for them to be marketed in Texas.
Although the Italian government’s embargo seems harsh, this is not an isolated instance. States in the US like Florida, Missouri, Oklahoma, Texas, and others are attempting to pass laws requiring labelling, which might make it more difficult for beef products from cattle farms to reach consumers.
On September 1, a law went into effect mandating the labelling of farmed beef products sold in Texas to mention “cell-cultured,” “lab-grown,” or anything similar on the container. The restriction also applies to plant-based meat replacements; in order for them to be marketed in Texas, the terms “analogue,” “meatless,” “plant-based,” “made from plants,” or similar terms must be placed next to the label with text that is the same size as the product name.
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However, some opponents are determined to obstruct its advancement. Perhaps conventional agriculture interests see the popularity and scale that the milk alternative category has attained over the past 40 years as an educational moment, leading potential competitors to take action sooner rather than later to suppress competition.
The question of whether outright product prohibitions will prevail over regulations governing interstate commerce and regional and international trade agreements, as well as whether such labelling requirements would withstand First Amendment scrutiny, will be left to the courts.
These attempts to stifle innovation should be taken seriously by the rest of the food and beverage sector. A variety of fermentation technologies, most notably precision fermentation, are being used to generate new components and ingredient systems. The possibilities these components give a great deal for the direction that product development will take. Instead than being stifled because innovation might eventually have to compete with an outdated system or technology, it should be welcomed for its prospective benefits.