By RACHEL LANE

D.C. Correspondent

WASHINGTON, D.C. — The regulatory process for cell-cultured meat continues as farming organizations and food scientists try to guide the USDA and Food and Drug Administration (FDA) to make responsible regulatory decisions.

During a two-day joint meeting hosted by the agencies, everything from what to call the meat to how to label it was discussed. Even which agency should oversee the products was debated. Many questions were raised, but few answers were forthcoming.

As none of the cell-cultured meat is currently for sale anywhere in the world, the FDA and USDA are working to get ahead of any issues that might arise. The public comments allow experts in a variety of fields to bring attention to issues the agencies' employees may not otherwise consider.

For centuries, meat has been the product of when an animal is slaughtered; pork is from a pig, beef from a cow. But cell-cultured meat may change that, as the initial cells are harvested from a living animal. The cells split and grow to form the animal muscles to be eaten.

Traditional farming organizations do not want the cell-cultured meat to be called meat, beef or pork.

Danni Beer, past president of U.S. Cattlemen's Assoc., gave an official statement during the hearing. She said labeling is important for two reasons: it needs to be clear to consumers what they are buying, and the beef industry has building the brand since 1986 when its beef checkoff began.

“The alternative protein industry should not be allowed to villainize the beef cattle industry. U.S. beef is among the most sustainably produced beef in the world, and we strive to better our cattle and beef product every day,” she said.

Alternatively, the cell-cultured meat industry argues that not labeling the products with beef, pork, seafood or fish could potentially confuse consumers. If a consumer is allergic to meat, they would likely be allergic to the cell-cultured meat. Not having the type of meat on the label might be dangerous.

Consumer Reports prepared a report based on a national phone survey earlier in the year. More than 1,000 people were surveyed about what the cell-cultured meat should be called. Only 5 percent of Americans think it should be labeled “meat” with no additional information.

The most common terms chosen were “lab-grown meat” and “artificial” or “synthetic meat.” Combined, the two top choices had about 70 percent approval.

Concerns were also raised about the complications of labeling products that contain some of the cell-cultured meat, such as a pre-packaged soup. Labeling of nutritional information was also raised. Does every item used to grow the cell-cultured meats need to be added to labels?

Which agency will be in charge of regulating the products is under debate. The USDA Food Safety Inspection Service (FSIS) closely monitors and regulates the meat and poultry industry, testing regularly for safety. The FDA already has regulations over food products and other cell-cultured biomedical products.

While they work together on some products, like catfish, if they work jointly on this, it will be the first time a hybrid model is used.

The current regulations need to be adapted to cover new technologies, said Sarah Sorscher, deputy director of regulatory affairs, Center for Science in the Public Interest. In the end, the process doesn't just need to satisfy the industry and government – it needs to be a transparent process that consumers trust.

USDA Secretary Sonny Perdue said the meeting was filled with people who want to keep food safe, nutritious and wholesome for American families. Whatever is decided for regulations and labeling, it needs to be clear, concise and easy with which to comply. Both agencies need to be open to innovation.

“We want to lead the world in this technology,” he said. By 2050, there are expected to be 9 billion people on Earth.