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'Cell-cultured' best term for seafood made in bioreactors, say key stakeholders



In order to clearly differentiate from conventionally produced wild or farmed seafood products, an appropriate qualifier​ [ie. ‘cell-cultured’]
should be used to denote seafood products that are produced using the method of cell cultured technology. ​
The qualifier should be science-based, accurate, and informed by peer-reviewed, published consumer studies. ​
Such products should also be subject to allergen labeling, “
to put those with seafood allergies on notice that the same risks apply as with conventional seafood​,” they said.
Memphis Meats: ‘It would simply be misleading for labeling to indicate that cell-cultured products are made primarily from plants’​
In a separate submission filed with the FDA, AMPS Innovation member ....

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