Even with regulatory approval, and meeting FSANZ’s stringent safety and nutritional standards, cultured meat's consumer acceptance could present unforeseen challenges.

Scepticism toward novel food technologies and concerns about 'unnatural' production methods according to my research may slow adoption. 

The production of cultivated meat has advanced significantly, but mass production technology is still in its infancy, with hurdles in equipment, cell acquisition, and bioreactor development and high production costs.

Full product transparency, and safety evaluations are essential to ensure consumer trust. While taste can be adjusted with additives and chemicals, achieving ideal texture is far off. Current cultured meat is a mix of cells and plant-based proteins, as no technology yet enables the commercial generation of muscle tissue from stem cells, despite earlier scientific descriptions.

Also, consumer concerns about potential long-term health effects and perceptions of artificiality may persist, even with strong scientific backing. Trust-building through education and transparent labelling will be critical.

Cultured meat production promises greater sustainability compared to traditional red meat farming as it could use significantly less land and water while reducing greenhouse gas emissions and environmental degradation, but it is currently not considered a 'silver bullet' solution and may not be fully sustainable depending on the production methods and energy requirements involved.

However, the sustainability of cultured meat depends on scaling the technology efficiently, particularly reducing energy use in bioreactors. Despite these advantages, consumer mistrust and potential resistance to perceived high-tech solutions could hinder widespread adoption, delaying sustainability benefits. Additionally, the resource demands of large-scale production might pose challenges that are not yet fully understood. There are countries in the world like Italy that have a ban on any cultured meat products.

There are still many unknowns surrounding cell-cultured meat and consumers are reluctant to accept it. They want transparency about the process used, environmental implications, vested interests, and health implications. Another aspect is what the benefits of cell-cultured meat are compared to protein-rich foods, such as beans, lentils and nuts. The recently released report by the Advisory Committee to the US Dietary Guidelines recommends shifts to more plant-based foods and a decrease in the consumption of all types of meat and animal-based products. This is a good strategy for Australia also to follow.

FSANZ’s move to approve cell-cultured quail as food marks a pivotal shift, but it raises critical questions for growers and consumers.

"For traditional meat producers, particularly small-scale farmers, this may be seen as a concern, as they may worry about their livelihoods or changes/ potential disruptions in supply chain grids.

"The experience of other countries highlights potential challenges. In Italy, the government has proposed banning cell-cultured meat entirely, citing concerns over food heritage and cultural identity. Similarly, in France, strong advocacy for traditional agriculture and cuisine has spurred resistance to lab-grown products. These examples underscore how deeply food innovations can clash with established cultural and economic systems.

"Aotearoa’s own food production, deeply tied to its natural environment and farming heritage, could face similar tensions if cell-cultured products are not introduced thoughtfully.

"From a consumer standpoint, scepticism around cell-cultured food remains significant. While FSANZ’s safety assessment and labelling requirements aim to build trust, questions about production transparency and long-term health impacts persist. Terms like “cell-cultured” may not fully inform consumers, leading to confusion or backlash. Moreover, will these products be affordable, or will they remain niche options for affluent, sustainability-conscious buyers?

"These issues highlight the need for inclusive dialogue between innovators, traditional producers, and consumers. Policymakers must balance innovation with cultural preservation and equitable economic strategies, ensuring cell-cultured foods align with sustainability goals and public values.

We probably do need regulations for cell cultured foods. We have regulations for other types of food so it makes sense to have some guidelines for these types of foods too.

"From my perspective, the risks associated with such foods are likely to be much less than foods made from traditional raw materials as they will be produced under more controlled conditions than standard foods. Basically, most foods are produced from raw material that will contain contamination from an animal or farm. Cell cultured foods will not have that risk from contaminated raw material that we face with most of the foods that we eat.

The proposal by Food Safety Australia New Zealand, to provide a clearer regulatory framework for the production of cell based foods, should not be seen as a reduction in the level of food safety assurance required. Rather it is means of ensuring that these products meet the same standards as all other foods produced in Australia and New Zealand.

"Cell based food producers will need to be able to demonstrate that they: understand the risks associated with their products and have validated, monitored approaches in place which reduce the risks to an acceptable level, operate in appropriately managed processing facilities, have appropriate food safety testing testing regimes, and use approved food handling practices.

"The food industry, researchers and regulators have an excellent history of working together to ensure the safety of foods produced in Australia and New Zealand and there is no reason to think that the proposed changes will threaten this record.

"The focus should be on gaining a better understanding of the specific risks that may be associated with the production of cell based foods and ensuring that the new risks as well as one we are familiar with such as the possible presence of bacterial or viral pathogens or chemical contaminants are well managed.