Cellular Agriculture’s Role in Diversifying Food Exports for Aotearoa New Zealand

How can we optimise our policy and regulatory settings for opportunities in future foods?

Authors

DOI:

https://doi.org/10.26686/pq.v22i2.10721

Keywords:

alternative proteins, future foods, cell-cultured meat, cellular agriculture, novel food safety, sustainable agriculture

Abstract

Cellular agriculture is an emerging form of food production which aims to ethically and sustainably meet increased food demands in a fast-changing world. This article explores key regulatory challenges associated with this new industry, alongside opportunities and potential pitfalls in our uniquely Aotearoa New Zealand context. Existing regulatory frameworks around the world are explored, building a picture of a varied policy landscape influenced by strongly held political attitudes towards food and food production. To maximise the promise of this potential new export market for Aotearoa New Zealand, policymakers need to ensure that regulation is safe, efficient, well communicated and responsive to less visible sociopolitical needs.

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Author Biographies

Eddyn Treacher, University of Auckland

Eddyn Treacher is a research fellow within the School of Biological Sciences at the University of Auckland.

Juliet Gerrard, University of Auckland

Juliet Gerrard is a professor in the Faculty of Science and Faculty of Engineering at the University of Auckland, and was the chief science advisor to the prime minister from 2018 to 2024.

Emma Brown, University of Auckland

Emma Brown is a research fellow within Te Kupenga Hauora Māori at the University of Auckland, and was formerly a senior research and policy analyst within the Office of the Prime Minister’s Chief Science Advisor.

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Published

2026-05-25