Recently, Indiana Governor Mike Braun signed House Bill 1425 into law, enacting a two-year ban on the sale, production, and labeling of cultivated meat within the state.
This legislation, spearheaded by State Representative Beau Baird (R-Greencastle), aims to safeguard traditional agriculture and ensure transparency in food labeling.
Representative Baird emphasized the bill’s intent to protect farmers and ranchers, stating that the measure is about safeguarding our food supply, and ensuring the transparency and safety for our consumers.
The ban is set to take effect in July 2025 and will remain in place for two years. During this period, cultivated meat products—often referred to as ‘lab-grown’ or ‘cell-cultured’ meats—will be prohibited from being sold, produced, or labeled as meat in Indiana.
This move positions Indiana among a growing number of states re-evaluating the role of emerging food technologies in the marketplace. While proponents argue that such measures protect consumers and traditional industries, critics contend that they may hinder innovation and limit consumer choice.
As the law comes into effect, it will be closely watched by stakeholders across the agricultural and food technology sectors, as well as by policymakers in other states considering similar legislation.