In the United Kingdom, Ivy Farm Technologies is looking for regulatory approval to sell a cultivated meat Scotch egg developed in collaboration with Fortnum & Mason, a storied, London-based department store.
Scotch eggs are a popular British dish consisting of a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs, and then baked or deep-fried. Fortnum & Mason is said to have invented the snack in 1738.
While the Ivy Farm version still uses a quail egg, the beef mince is cultivated. According to vegconomist, a decision from the Food Standards Authority is imminent. The United Kingdom is working to streamline the approval process for cultivated meet in the wake of Brexit.
”We are currently considering future changes to the regulated products approval process across all regimes, and we will be discussing this reform further at our March Board meeting,” said Natasha Smith, Deputy Director of Food Policy at the FSA. “We continue to engage with the cell-cultivated products industry to gain their insights about how to best manage applications and to set expectations about the approval process, including timelines and the type of information that applicants should provide when submitting a product dossier.”