Indiana has hit the pause button on cultivated meat. Starting July 1, the state will block the sale and manufacturing of lab-grown meat for two years, citing consumer safety and market clarity.
The move comes after Governor Mike Braun signed House Bill 1425, a measure driven by Rep. Beau Baird, a pork producer’s advocate turned policymaker.
Cultivated meat—real animal protein grown from stem cells in bioreactors—has stirred up mixed reactions nationwide. While the USDA and FDA gave it a green light last year, states like Florida and Mississippi have slammed the brakes, warning of potential threats to traditional agriculture.
Mississippi’s agriculture commissioner went as far as calling it “meat in a petri dish.” In Indiana, violators of the new law could face civil fines up to $10,000 per day, with repeat offenses triggering court orders.
But supporters say the bans miss the bigger picture. The Association for Meat, Poultry and Seafood Innovation argues these products must pass rigorous safety standards and could help feed a growing global population. They warn that restrictions stifle consumer freedom and economic opportunity.
Initially, Baird’s bill only focused on labeling—requiring packages to display “THIS IS AN IMITATION MEAT PRODUCT.” But as debate unfolded, a full moratorium was added.
Baird, himself a farmer, admitted to being torn: “There’s no proof it’s safe yet,” he said, “but I also try not to interfere with the free market.”
The moratorium, he added, buys time for researchers and regulators to investigate the risks and rewards of this emerging protein technology before a final verdict is reached in 2027.
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