#Japan #Tokyo #Cultured Meat #Food Tech #Cell-Based Food

New Guidelines for Nomenclature in the Cell-Based Food Industry

In an increasingly innovative food landscape, the Food Tech Public-Private Council's Cell Agriculture Working Team (WT) has established guidelines for naming foods derived from cultured cells. On June 17, 2025, following a thorough consultation with experts, a recommendation was made to use the term "cell-based food" as the fundamental designation for this emerging category, which is colloquially referred to as "cultured meat".

Background and Rationale for Nomenclature

The necessity for a clear and unified name arises from the current usage of various terms such as "cultured," "cell culture," and "cell-based," which can lead to confusion among consumers and stakeholders alike. By encouraging the use of a single term, the aim is to enhance the credibility of the industry and alleviate misunderstandings in media and consumer circles. The working team compiled expertise from a diverse range of stakeholders, including companies involved in food development, food safety experts, consumer groups, and academic professionals.

The guidelines stress that this initiative is crucial now, even before any products have reached the market. The aim is to foster recognition and understanding in society about cell-based foods through clear and consistent naming. This approach is designed to complement regulatory discussions by the government, as both parties will work towards their respective roles.

Key Considerations in Formulating the Nomenclature

During discussions, several factors were considered to ensure that the guidelines would be effective:

1. Clarity for Consumers: The name should resonate with consumers, making it evident that this is a new food category distinct from traditional products.
2. Avoiding Confusion with Traditional Foods: It is essential to differentiate these new products from established foods such as aquaculture fish or fermented products to prevent misunderstandings regarding their production methods.
3. Industry Stakeholder Buy-In: Feedback from various stakeholders has been integral, with emphasis on the importance of naming to build trust between producers and consumers.
4. Alignment with International Standards: The term "cell-based" aligns with nomenclature used by international organizations like WHO and FAO, providing a better understanding globally.

The adoption of "cell-based" as a term was encouraged because it allows consumers to grasp that these foods are derived from cultured cells, thus representing a closer approximation of reality in product descriptions.

Concerns Raised Against Alternative Nomenclature

Some experts expressed reservations about using terms like "cultured" or "cell culture" due to potential misunderstandings among consumers. They argued that such terminology may not effectively convey the product’s unique attributes to consumers unfamiliar with the technology, instead drawing comparisons with conventional foods.

Guidelines for the Future

Moving forward, the WT plans to undertake various initiatives to educate consumers, such as creating visual materials and detailed explanations about cell-based foods.

Key actions will include:

• - Developing comprehensive educational materials about "cell-based foods" to facilitate consumer understanding.
• - Collaborating with industry players to establish voluntary labeling rules and certification standards as products begin to launch in the market.
• - Continuously refining the terminology used in light of consumer feedback and research.

In conclusion, the establishment of the term