In vitro food production from animal cell cultures as a meat alternative (selected legal aspects)

• Authors: Katarzyna Leśkiewicz

Title variants

IT

Produzione alimentare in vitro da colture cellular come alternativa alla carne (aspetti giuridici scelti)

PL

In vitro food production from animal cell cultures as a meat alternative (selected legal aspects)

• Languages of publication: EN

Abstracts

EN

From a legal point of view, there may be doubts as to the legal qualification of food obtained in vitro from animal cells. An opinion is expressed in the article that meat from animal cells obtained using the in vitro method does not fall within the classical legal concepts of meat or agricultural production. However, meat products from cells produced by the in vitro method may satisfy the criteria established for novel food. If this is considered to be the correct way of qualification, then they should be subject to the EU market authorisation procedure regulated in Regulation 2015/2283, and a subsequent assessment of their safety. From a legal, economic and social point of view, it is reasonable to produce food using atypical methods if these methods are capable of ensuring food safety.

PL

Z prawnego punktu widzenia mogą wystąpić wątpliwości co do kwalifikacji prawnej żywności uzyskiwanej metodą in vitro z komórek zwierząt. Autorka stwierdza, że uzyskiwanie mięsa z komórek zwierząt metodą „in vitro” nie mieści się w klasycznych pojęciach prawnych mięsa czy produkcji rolnej. Produkty mięsa wytworzonego z komórek metodą „in vitro” mogą odpowiadać kryteriom ustalonym przez prawodawcę dla novel food. Jeśli uznać, że jest to prawidłowy sposób kwalifikacji, to powinny być one poddawane procedurze dopuszczania na rynek unijny uregulowanej w rozporządzeniu 2015/2283, a co za tym idzie – ocenie ich bezpieczeństwa. Racjonalne z prawnego, ekonomicznego i społecznego punktu widzenia jest wytwarzanie żywności nietypowymi metodami, jeśli mogą one służyć zapewnieniu bezpieczeństwa żywnościowego.

IT

Da un punto di vista giuridico potrebbero sorgere dubbi sulla qualificazione giuridica di alimenti ottenuti in vitro da cellule animali. L’autrice afferma che ottenere carne da cellule animali usando il metodo “in vitro” non si colloca nei limiti dei classici concetti giuridici di carne o produzione agricola. I prodotti a base di carne derivati dal metodo “in vitro” possono soddisfare i criteri stabiliti dal legislatore per i novel food. Ritenendo quest’ultimo il modo corretto di qualificazione, anche loro, di conseguenza, dovrebbero essere soggettialla procedura di ammissione al mercato dell’UE, così come disciplinata dal regolamento 2015/2283, e quindi valutati sulla base della loro sicurezza. È del tutto razionale, dal punto di vista giuridico, economico e sociale, produrre cibo con metodi diversi da quello normale, specie se servono a garantire la sicurezza alimentare.

Keywords

EN

food; in vitro meat; food law; agricultural production; food; in vitro meat; food law; agricultural production

IT

alimenti; carne in vitro; legislazione alimentare; produzione agricola

PL

żywność; mięso in vitro; prawo żywnościowe; produkcja rolna

• Publisher: Uniwersytet im. Adama Mickiewicza w Poznaniu
• Journal: Przegląd Prawa Rolnego
• Year: 2019
• Issue: 2(25)
• Pages: 153-166

Dates

published

2020-06-29

Contributors

author

Katarzyna Leśkiewicz

• Adam Mickiewicz University in Poznań, Poland

• https://orcid.org/0000-0001-5261-2752

References

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Identifiers

DOI

10.14746/ppr.2019.25.2.10