At the heart of the debate is a term many Americans haven’t yet heard: “cell-cultivated.” That’s the label the USDA has proposed using in official guidance, aligning with language adopted by the Food and Drug Administration (FDA) and supported by industry groups like the Good Food Institute (GFI).

Unlike traditional meat, which comes from slaughtered animals, cultivated meat is grown from animal cells in food-safe, brewery-like facilities using nutrients to form real muscle and fat tissue. The USDA’s guidance aims to clarify how these products appear on packaging, particularly as more companies prepare to scale.

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According to the USDA, the proposed terminology is designed to strike a balance between consumer clarity, scientific accuracy, and fair marketing as this emerging category enters the market.

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