Cell-Cultured Food Regulatory Frameworks Continue to Evolve Across Asia-Pacific
In June 2026, regulatory activity around cell-cultured foods continues to develop across the Asia-Pacific region, with Australia/New Zealand commencing its public consultation on the second cell-cultured food application and South Korea proposing Food Code amendments establishing a new category for cell-cultured processed foods.
Specifically, Food Standards Australia New Zealand (FSANZ) is calling for submissions on Application A1341 [1], which seeks to approve the use of cell-cultured duck biomass as a food ingredient. The application, submitted by Suprême SAS (Gourmey), covers cell-cultured duck biomass produced from embryonic stem cells sourced from Anas platyrhynchos domesticus (Pekin duck). FSANZ stated that its risk assessment identified no public health or safety concerns associated with either the production cell line or the resulting biomass. This is the second cell-cultured food consultation carried out by FSANZ, following the approval in June 2025 for the first cell-cultured food, i.e., cell-cultured quail submitted by VOW, a local Australian company.
In the meantime, South Korea is taking further legislative steps to clarify how cell-cultured foods may fit into its food regulatory system. On June 30, 2026, the Ministry of Food and Drug Safety (MFDS) issued draft amendments to the Standards and Specifications for Food (“Food Code”) for public comment [2]. In this draft, MFDS stipulates that cell-cultured food ingredients, namely substances obtained through the cultivation of cells isolated from animal sources such as livestock and aquatic animals, may be used as food ingredients if they have been recognized under Korea’s temporary standards and specifications recognition framework [3].
Under the Food Code, MFDS also creates a new food category for “cell-cultured processed foods” within the broader category of animal processed foods, which covers recognized cell cultured food ingredients and processed foods made primarily from such ingredients. In addition, the applicable standards and specifications, such as acid value and peroxide value limits for fried or oil treated products, as well as microbiological criteria applicable to sterilized products, pasteurized products, products intended for consumption without further processing or cooking, etc. are provided in the Food Code for the first time. These new requirements provide greater clarity on how cell-cultured foods will be regulated in South Korea.
While commercial challenges remain, the regulatory developments in Australia, New Zealand, and South Korea are positive signals for the cell-cultured food sector. As countries continue to develop a regulatory framework for cell-cultured food, industry can be more strategic with its market entry options in the Asia-Pacific region.
We will continue to report regulatory updates on alternative proteins across Asia. Please sign up for our newsletters here.
Keller and Heckman represents the food industry, including alternative protein companies around the world, on various regulatory matters. If you have any specific questions on the above or general food law requirements, please do not hesitate to contact David Ettinger (ettinger@khlaw.com), Jenny Xin Li (li@khlaw.com), or your existing contact at Keller and Heckman LLP.
[1] https://consultations.foodstandards.gov.au/fsanz/a1341-cell-cultured-duck-biomass/
[2] https://www.mfds.go.kr/brd/m_209/view.do?seq=44261&srchFr=&srchTo=&srchWord=&srchTp=&itm_seq_1=0&itm_seq_2=0&multi_itm_seq=0&company_cd=&company_nm=&page=1
[3] https://www.khlaw.com/insights/korea-releases-application-guidelines-cell-cultured-food and https://www.khlaw.com/insights/south-korea-streamlines-food-additive-application-reducing-data-burden