Cell-cultured foods

Cell-cultured foods are made by growing isolated animal or plant cells in a controlled culture environment. These cells are then processed into an ingredient or food product.

These standards apply to cells sourced from livestock, poultry, game, seafood or eggs and embryos from these sources.

The standards cover production, sale and labelling requirements.

• Standard 1.5.4 – Cell-cultured foods(opens in a new window)
  Sets out general requirements and mandatory labelling, including use of the statement “cell-cultured” or “cell-cultivated” for food identification purposes.
• Standard 3.4.1 – Food safety requirements for processing of cell-cultured food(opens in a new window) (Australia only)
  Covers food safety requirements for production and processing, including controls on inputs, equipment, premises and monitoring.
• Schedule 25A – Permitted cell-cultured foods(opens in a new window)
  Lists approved foods and any specific conditions for sale or labelling.

Only approved cell-cultured foods can be sold in Australia and New Zealand. To be approved, foods must undergo an assessment following an application to FSANZ.