Lab-Grown Meat Faces State Bans and Labeling Laws as U.S. Market Emerges

In the summer of 2023, the U.S. Department of Agriculture’s Food Safety and Inspection Service approved the sale of cell-cultured chicken by two California startups, marking the first federal authorization of lab-grown meat. The product, developed from muscle tissue cells grown in laboratory vats, was briefly available in two U.S. restaurants. Although production ceased within months and never reached grocery shelves, the concept sparked discussions due to its potential to improve food system sustainability, resilience, and address the growing global demand for meat.

The production and sale of alternative proteins prompt a mix of legislative reactions. In the Midwest, some states, including Iowa, introduced new labeling laws and procurement restrictions. Iowa’s SF 2391 mandates that terms like “chicken” or “burger” on manufactured protein products pair with clear qualifiers like “lab-grown” or “plant-based,” and prohibits such products in schools and public institutions.

Similar proposals were advanced in Ohio, where Rep. Roy Klopfenstein stated, “If you want to make a product that emulates a good pork chop, that’s fine, but don’t call it a pork chop.”

Other states responded through executive action. In August 2024, Nebraska Governor Jim Pillen issued an order banning state purchases of lab-grown meat, citing the importance of the animal agriculture industry and the need to prevent consumer confusion. Pillen also called for a legislative ban.

At the federal level, efforts such as the proposed Fair and Accurate Ingredient Representation on Labels Act and a bill to exclude lab-grown meats from school meals have continued to spark a national debate. However, neither had passed by the end of 2024.

Image Credit: CSG Midwest

While most Midwest states approached cell-cultured meats with skepticism or restriction, Illinois diverged by establishing the Alternative Protein Innovation Task Force. Through legislation (HB 3710 and HB 4261), Illinois aims to study and potentially promote three alternative protein sources: cultivated, fermented, and plant-based.

According to Sen. Mattie Hunter, the goal is to “ensure food security across our communities, ease harmful environmental effects, and support our state’s economy.”

The task force’s findings are expected in June 2025.

Read more on: CSG Midwest