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Sunday, July 15, 2018, 2:09 p.m.

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'Fake meat' held up by regulatory tug-of-war

By Nathan Owens

This article was published July 1, 2018 at 5:30 a.m.

Foods made from animal cells are currently caught in a turf war between the nation's two food inspection agencies, largely brought on by labeling concerns and each side's interpretation of where their jurisdiction lies.

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Print Headline: 'Fake meat' held up by regulatory tug-of-war

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Displaying 1 - 2 of 2 total comments

mrcharles says... July 1, 2018 at 12:34 p.m.

Fake people making fake meat

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smmlv3 says... July 2, 2018 at 9:11 a.m.

Fake meat? At first I thought this article would be about using soy protein as a meat substitute as we did in the 70's. The only people who think it's a good idea to use animal cells to generate "fake meat" are those who will make millions from the artificial stuff. Beef, pork, poultry, fish and soybeans are great arkansas renewable resources. Let's stick with real food, please!

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