Australia clears lab-grown quail; now reviewing cultured duck for luxury foods.

Australia is advancing its cultivated meat regulations after approving cell-cultured quail for restaurant use. French company Supreme SAS has now applied to FSANZ to allow cell-cultured duck, derived from fertilized Pekin duck eggs, for luxury foods like foie gras and pâté. The application follows a regulatory precedent set by the quail approval, which mandated "cell-cultured" labeling. Public comment on the duck application is expected early next year, while concerns persist over delays in enforcing rules against using meat terms on non-meat products.