Companies seeking to commercialize seafood products made from the cells of fish or shellfish should use the term “cell-based” on product labels, according to a Rutgers study – the first of its kind – in the Journal of Food Science.
Both the U.S. Food and Drug Administration and U.S. Department of Agriculture require food products to have a “common or usual name” on their labels so consumers can make informed choices about what they’re purchasing.
The study by William Hallman, a professor who chairs the Department of Human Ecology in the School of Environmental and Biological Sciences at Rutgers University–New Brunswick, is the first to evaluate what name should be used on labels for seafood products to best meet both regulatory and consumer acceptance criteria.
To read the rest of the story, please go to: Rutgers
