Revolutionising Foie Gras: Gourmey Seeks Approval for Cultivated Meat in the UK and EU
Food startup Gourmey has applied to UK regulators for authorisation to market its cultivated foie gras. The company has also submitted applications in Singapore, Switzerland, the USA, and with EU authorities.
Gourmey has stated that it is the first company to seek EU approval for selling cultivated meat.
Before cultivated meat can be sold in the EU, it must be authorised by the European Commission under the Novel Foods Regulation. Once approved, the product can be marketed across all 27 member states.
Currently, cultivated or lab-grown meat is only available in Singapore and the USA, though approval processes are ongoing in several countries, including the UK.
Gourmey CEO Nicolas Morin-Forest commented on the development: “We are eager to continue collaborating with regulatory authorities to ensure we fully meet safety requirements throughout these procedures. We are confident our products will meet these rigorous standards, allowing consumers worldwide to enjoy new gourmet experiences.”
On the choice to focus on foie gras, Morin-Forest explained: “The premium segment has always been a pioneer in food trends and innovations. Our first product is seeing exciting commercial interest in regions where chefs wish to continue serving high-quality foie gras. Launching with haute cuisine accelerates our future product launches, with chefs serving as the ideal ambassadors to introduce new product categories to consumers and promote sustainability.”
Seth Roberts, senior policy manager at the non-profit Good Food Institute Europe, praised the submission of the first application to sell cultivated meat in the EU.
“This shows that food innovation can thrive alongside our culinary traditions, offering consumers foie gras made in a way that potentially reduces environmental impacts and animal welfare concerns, supports investment, and creates future-proof jobs,” Roberts noted.
“Experts can now begin the process of evaluating the safety and nutritional qualities of cultivated meat through one of the world’s most stringent regulatory frameworks.”