Cell-cultured quail: coming to a plate near you

After two rounds of public consultation, Food Standards Australia New Zealand (FSANZ) has concluded its assessment of cell-cultured quail, finding that the product is safe for human consumption and presents no toxicological, nutritional or allergenic concerns.

The organisation has now gazetted changes to the Australia New Zealand Food Standards Code (the Code) to permit the use of cell-cultured quail as a food.

The assessment was made in response to an application by Vow Group for approval to use cultured quail cells in combination with other ingredients to make products such as logs, rolls and patties.

FSANZ assessed the application under its major procedure, determining the quail cell line to be genetically stable. FSANZ also found that microbiological risks associated with its production can be effectively managed through established food safety controls.

To further support the introduction of cultured quail and other future cell-cultured foods, FSANZ has developed new standards that establish clear requirements for labelling, production and sale.

What’s changing?

• A new standard for cell-cultured foods: A new standard (1.5.4) sets out labelling requirements, including the use of the term ‘cell-cultured’ or ‘cell-cultivated’.
• A new food safety standard: A new standard (3.4.1) outlines food safety requirements for the production and processing of cell-cultured foods, including controls on inputs, equipment, premises and monitoring.
• A new schedule for approved products: Schedule 25A has been introduced to list permitted cell-cultured foods, starting with cultured quail.
• Microbiological limits: Schedule 27 has been amended to include limits for Salmonella spp. and Listeria monocytogenes in cell-cultured food products.
• Other Code amendments: Related updates ensure only approved cell-cultured foods may be sold or used as ingredients.

What’s not changing?

• Pre-market safety assessment: Cell-cultured foods must still be assessed and approved by FSANZ before they can be sold.

Why this matters

• Public health and safety: Only cell-cultured foods that are assessed as safe can be sold.
• Clarity and consistency: Clear rules are now in place to guide future applications and provide certainty for industry, regulators and consumers.
• Global alignment: The new framework supports safe innovation and harmonisation of regulatory approaches being adopted in countries like Singapore, the United States and the United Kingdom.
• Consumer choice: Foods must be labelled as either ‘cell-cultured’ or ‘cell-cultivated’ to help consumers make informed choices.

FSANZ released the first public call for submissions in December 2023, followed by a second callout in November 2024. Feedback from these consultations, along with the organisation’s scientific assessment and engagement with stakeholders, informed its final decision and the development of the new standards.

Image credit: iStock.com/Yamko