French start-up Gourmey has submitted a groundbreaking application to the European Union (EU) for the regulatory approval of its cultivated foie gras, marking the first such application within the EU for cultivated meat.
This step is significant as the EU has not previously received any applications for cultivated meat, despite approvals in countries like Israel, Singapore, and the US, and applications in the UK and Switzerland. Gourmey is also seeking approvals in Switzerland, the UK, the US, and Singapore simultaneously, reflecting its ambition to operate in global markets, particularly focusing on supplying chefs with its product.
The EU’s approval process, known for its stringency, is anticipated to take about 18 months. This process involves collaboration between experts and member states to ensure the safety of the product for consumption and to evaluate its social, economic, and environmental impacts.
Successful approval would allow Gourmey to market its cultivated foie gras across all 27 EU member states, potentially setting a precedent for future applications within the EU.
The delay in EU applications for cultivated meat stems from the rigorous standards set by the EU’s Novel Foods law, which is considered the gold standard for food safety globally. According to Seth Roberts from the Good Food Institute Europe, producers have taken time to gather comprehensive safety and nutritional data to meet these high standards before submitting their applications.
This meticulous approach ensures that the European Food Safety Authority (EFSA) can conduct a thorough evaluation process, safeguarding consumer health and maintaining the EU’s competitive edge in the global market.
In addition to cultivated foie gras, various meat-free alternatives have been developed. Companies like Guivaudan and Nestlé have created plant-based foie gras alternatives, with Michelin-trained chef Emma Bowe’s Shocken Foods also launching a similar product.
These alternatives highlight the growing interest in ethical and sustainable food options, aligning with Gourmey’s mission to combine luxury with sustainability and address animal cruelty concerns associated with traditional foie gras production.
Nicolas Morin-Forest, CEO of Gourmey, emphasizes the importance of the EU’s regulatory process, which he views as the benchmark for novel food safety standards. He hopes Gourmey’s application will inspire other cultivated food companies to seek market authorization in the EU and beyond.
Morin-Forest also underscores the potential of cultivated meat to enhance food safety, security, and sustainability. By achieving high-quality standards, these products are more likely to gain consumer acceptance and contribute to resilient food systems.
The differences in regulatory processes between the EU, US, Switzerland, the UK, and Singapore reflect diverse approaches but share the common goal of ensuring the safety and efficacy of novel foods.
