Nana Reen
Lab-grown duck. For pâté. I'm not making it up, darl. The food regulator wrote it down.
The FSANZ board met in mid-September and published its notes on the 29th. In early talks it backed, in principle, the proposed approach for cell-cultured duck mixed with other ingredients to make things like foie gras and pâté. That's an application under discussion, not an approval.
Further down was the Health Star Rating. The board called it complex, with differing views on making it mandatory. Complex. I'll say.
Now. I can pipe a duck out of royal icing in ten minutes and nobody's ever needed a board meeting about it. My question's simple. When the stars finally get sorted, will they show me what's added?
Source: Food Standards Australia New Zealand (FSANZ), 2026-09-29
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