Creating a regulatory framework for cultured meat products: Singapore

Publication date: 09/10/2023
Extent: 18 pages

Contributions by: Johnny Yeung, Yong Quan Tan, Siew Herng Chan, Kern Rei Chng, Calvin Yeo, Jer Lin Poh, Teng Yong Low and Joanne Sheot Harn Chan, National Centre for Food Science, Singapore

Chapter synopsis:

The Singapore Food Agency’s regulatory framework for cultured meat and the principal considerations behind Singapore’s food safety system is presented as a case study in this chapter. A review of the regulatory framework is covered in detail, including considerations for safety assessment of cultured meat based on the concepts of Hazard Analysis Critical Control Points, Good Manufacturing Practices and Good Cell Culture Practices. Partnerships also play an important role in ensuring the safety of cultured meat. An overview of collaboration opportunities with the academic and industry sectors, overseas regulatory counterparts and international organisations is also described to demonstrate SFA’s efforts in fostering joint responsibility in cultured meat safety. Furthermore, since communication is key to building consumer confidence in SFA’s food regulatory system, strategies to engage consumers on cultured meat products are also highlighted.

DOI: 10.19103/AS.2023.0130.03