A new bill moving through the state legislature is looking to make it easier for shoppers to differentiate between traditional meat products and those which are lab-grown.
House Bill 471 passed Tuesday in the State House Health Committee.
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The bill aims to require manufacturers to include words like “lab-grown” or “insect-based” before traditional meat-related terms like “burger” or “steak.”
The bill does not include terminology for plant-based products unlike similar bills that have failed in the past. Plant-based products are already widely available on North Carolina shelves and the majority are clearly labeled.
Cultivated meat and dairy are in the early stages of distribution. Manufacturer Believer Meats is ramping up a large-scale facility in Wilson.
Bill sponsor State Representative Karl Gillespie (R-Cherokee) said consumers have a right to know what is in the products they are buying.
“What we have found is consumers are becoming more educated every minute, every day and every year,” he told the committee. “When they go to the grocery store or restaurant, they have food in mind that appeals to them. What we are trying to do with this bill is provide labeling that indicates that.”
Gillespie said the bill is not intended “to single out, promote or oppose any particular industry.”
Addie Claire Jones, a registered dietician, agreed more transparency is needed with labels but said regulating labeling for products already on the market is more pressing.
“I think it’s crucial to have clear labeling both from a public health standpoint, and as a registered dietitian I’m coaching everyone on their individualized needs and what’s best for their body,” she said. “If we don’t know exactly what’s in our food and how that food came to be, we can’t make informed choices for our health.”
The dietitian highlighted products, like certain tortillas, are often marketed in ways that can be misleading.
“If you see something that has ‘net carbs’ on the front of it that usually means something has been added to it so that they can claim it has less net carbs. That addition of fiber can be really problematic for people that have any type of digestive issues whatsoever,” said Jones.
Jones shared continued research is likely needed as newer protein alternatives continue to emerge onto the market, stating most people will probably be able to spot a difference by taste alone.
“Someone can tell the difference between a turkey dog and a beef hot dog, so if we’re talking about a cricket sausage versus a pork sausage, you’re going to know it’s different,” said Jones. “In the last eight years I’ve been talking with people about groceries, I’ve never had somebody purchase something plant-based that was trying to purchase something meat-based and not immediately notice a difference.”
Supporters of cultivated meat argue those products could be better for the environment and carry lower risks for contamination or food borne illnesses.
House Bill 471 also aims to make sure the labels are printed in a size that is not too large or too small to read.
The bill would also require restaurants to clearly state which items on menus contain manufactured protein.
The bill could be up for a vote on the state House floor later this month.