Second cell-cultured food under assessment by FSANZ

Food Standards Australia New Zealand (FSANZ) is calling for submissions on an application to amend the Australia New Zealand Food Standards Code (the Code) to permit the use of cell-cultured duck biomass.

The application, from Suprême SAS (Gourmey), seeks approval for cell-cultured duck biomass produced from embryonic stem cells from Anas platyrhynchos domesticus (Pekin duck) to be used in combination with other ingredients to produce foods such as foie gras and pâté.

FSANZ CEO Dr Sandra Cuthbert said this was the second cell-cultured food assessed by FSANZ following the Australian and New Zealand-first approval of cell-cultured quail in June 2025.

“Our comprehensive safety assessment of cell-cultured duck biomass found no public health or safety concerns,” Cuthbert said.

“Cell-cultured foods are produced by growing isolated cells in a controlled culture environment, with the harvested cell biomass then processed into a food ingredient or product.”

In line with existing requirements in the Code, food made from cell-cultured duck would be required to be labelled as ‘cell-cultured’ or ‘cell-cultivated’ to ensure consumers have the information they need to make informed choices.

Applications are open until 22 July 2026.

To find out more, visit here.

Image credit: iStock.com/Mariha-kitchen