Lab-grown food fast-tracked in UK, set for approval within 2 years—critics fear safety and corporate control

Lab-grown food could be on UK shelves within two years as regulators move to accelerate approvals. The Food Standards Agency (FSA) is working with scientists and food tech companies to streamline the process, aiming to keep Britain competitive with Singapore, the US, and Israel, where approvals are faster.

Cultivated meat, dairy, and sugar are grown from cells in controlled environments. Advocates claim this technology could revolutionise food production by cutting carbon emissions and offering healthier alternatives to conventional products. However, critics warn of safety risks and the influence of private companies in shaping regulations.

Singapore first approved lab-grown meat in 2020, followed by the US and Israel. Meanwhile, Italy and US states like Florida and Alabama have banned the products entirely, citing safety and ethical concerns. In the UK, the approval process has been significantly slower, frustrating businesses eager to enter the market.

Professor Robin May, the FSA’s chief scientist, insists that consumer safety remains the top priority. “We are working closely with companies and academic groups to design a regulatory structure that benefits innovation while ensuring the highest safety standards,” he said.

However, Pat Thomas, director of the campaign group Beyond GM, is alarmed by the involvement of food companies in drafting the new rules. “The companies helping the FSA draw up these regulations are the ones most likely to profit from deregulation,” she said. “If this were any other food product, people would be outraged.”

Science Minister Lord Vallance rejects the idea that the UK is lowering safety standards. “This is not deregulation—it is pro-innovation regulation,” he said, arguing that the goal is to cut unnecessary bureaucracy without compromising public health.

Oxford-based Ivy Farm Technologies has already developed lab-grown Wagyu and Aberdeen Angus steaks. The company applied for approval to sell its products to restaurants over a year ago. CEO Dr Harsh Amin believes that two years is too long to wait. “If we can shorten the process to under a year while maintaining Britain’s high food safety standards, that would help start-ups like ours thrive,” he said.

Meanwhile, Imperial College scientist Dr Alicia Graham has developed a lab-grown sugar alternative by introducing a gene from a berry into yeast. The result is a crystal that tastes sweet but does not contribute to weight gain. She believes it could transform the fizzy drinks industry, but like Ivy Farm’s steaks, it remains stuck in the approval process.

Critics, however, argue that lab-grown food is not as environmentally friendly as claimed. Producing synthetic food requires large amounts of energy, and some question whether the health benefits are overstated.

“Lab-grown foods are ultra-processed,” Thomas warned. “We are trying to get people to eat fewer ultra-processed foods, not introduce more of them into the human diet.”

Despite these concerns, the UK government views lab-grown food as a potential driver of economic growth and job creation. The FSA aims to complete full safety assessments of two lab-grown products within two years and establish a faster regulatory framework for future applications.

With businesses pushing to get their products on shelves and regulators under pressure to move quickly, the UK is on the verge of a food revolution. Whether consumers will embrace lab-grown food as a safe, sustainable option—or reject it as an untested, ultra-processed experiment—remains to be seen.