Food Standards Australia New Zealand (FSANZ) is calling for submissions on an application to amend the Australia New Zealand Food Standards Code to permit the use of Suprême SAS’ (Parima) cell-cultured duck biomass.
Parima completed the FSANZ core safety assessment in May, after applying in November 2025 for its cell cultured duck to be approved as a food ingredient in the Australian market. The FSANZ risk assessment identified no public health or safety concerns associated with either the production cell line or the resulting biomass.
The application seeks approval for cell-cultured duck biomass produced from embryonic stem cells from Pekin duck to be used in combination with other ingredients to produce foods such as foie gras and pâté.
If approved, the effect of the draft variation would amend Schedules 3 and 25A of the Code to permit the cell-cultured duck biomass to be wholesale food and to be used as an ingredient in food for sale. FSANZ is conducting one round of public consultation to seek submissions on the draft variation to the Code.
FSANZ CEO, Dr Sandra Cuthbert, said this was the second cell-cultured food assessed by the organisation, following the Australian and New Zealand-first approval of Vow’s cell-cultured quail in June 2025.
“Our comprehensive safety assessment of cell-cultured duck biomass found no public health or safety concerns,” said Cuthbert.
“Cell-cultured foods are produced by growing isolated cells in a controlled culture environment, with the harvested cell biomass then processed into a food ingredient or product.”
In line with existing requirements in the Code, food made from cell-cultured duck would be required to be labelled as cell-cultured or cell-cultivated to ensure consumers have the information they need to make informed choices.
FSANZ is now calling for stakeholder input to assist further consideration of the proposal, which can be submitted online at the FSANZ Consultation Hub. Submissions close on 22 July 2026.
