What would you call a food that’s made by cultivating animal cells in a tank? Is it still “steak” or “chicken” if it gives you a similar experience in terms of taste and nutrients, but doesn’t require livestock or poultry to be killed in order to serve it up? For us to know exactly what we are getting, clearly the name we give it is important. Also crucial is how the terminology plays into the process of making sure the food is safe.

Another challenge is that several of the terms need to be used as qualifiers before the word “meat” to avoid being too vague. That can give rise to questions about whether the product needs to be regulated as meat — with all the religious or other requirements that this type of food brings with it in some countries. How do these new foods fit into halal and kosher dietary rules for example?

FAO’s analysis of the terminology question suggests the best choice of wording for now seems to be “cell-based” foods, Takeuchi says, although she says the Organization is keeping an open mind about it.

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