{"version":"1.0","provider_name":"FOOD LAW SCIENCE","provider_url":"https:\/\/foodlawscience.eu\/fr\/","author_name":"foodlawscience","author_url":"https:\/\/foodlawscience.eu\/fr\/author\/foodlawscience\/","title":"Cell meat: how Europe is falling behind - FOOD LAW SCIENCE","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"to5MRz4bQr\"><a href=\"https:\/\/foodlawscience.eu\/fr\/2024\/04\/04\/cell-meat-how-europe-is-falling-behind\/\">Cell meat: how Europe is falling behind<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/foodlawscience.eu\/fr\/2024\/04\/04\/cell-meat-how-europe-is-falling-behind\/embed\/#?secret=to5MRz4bQr\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Cell meat: how Europe is falling behind\u00a0\u00bb &#8212; FOOD LAW SCIENCE\" data-secret=\"to5MRz4bQr\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/foodlawscience.eu\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/foodlawscience.eu\/wp-content\/uploads\/2024\/04\/lab_grown_meat.1440_0_1.jpg","thumbnail_width":1440,"thumbnail_height":961,"description":"While cellular meat is a highly innovative and new product, its perception from the global market is highly fragmented as well.In 2020 Singapore became the first country to authorise the production and consumption of cell meat, allowing the company Eat Just to sell cultivated chicken. Since then, the U.S. Food and Drug Administration has given [&hellip;]"}