Rutgers Says “Cell-Based” and “Cell-Cultured” Correct Terms for Lab-Made Seafood
A Rutgers University study said that “cell-based” and “cell-cultured” are the proper terms for seafood products made from the cells of fish or shellfish.
The study, published in the Journal of Food Science, argues that one common name for “cell-cultured” seafood products is “crucial” as these products move closer to commercialization.
Rutgers noted that the FDA and USDA require food products to have a “common or usual name” on their labels to help consumers make informed choice. With over 70 companies developing cell-based...
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