South Dakota’s new five‑year ban on selling or producing cell‑cultured protein is drawing attention from scientists and industry experts, who say the technology is still far from reaching grocery store shelves.
Researchers with the Good Food Institute say large‑scale, nationwide availability of lab‑grown meat is operating on what they call “generational‑level timescales.” Right now, only one product — a cell‑cultivated salmon — is available, and only at a handful of restaurants.
Supporters of the ban say more time is needed to study the safety and long‑term impacts of the technology. Lawmakers passed the temporary moratorium after a permanent ban was vetoed earlier this year. Governor Larry Rhoden said the pause allows the state to “tap the brakes” while federal regulators continue reviewing products.
Meat science specialists at South Dakota State University say the industry is still in early development, with companies working to make products affordable and scalable. They also note that current research shows no major safety concerns, but more study is needed.
Advocates for alternative proteins argue that cell‑cultured products could help stabilize the food supply during disease outbreaks and meet rising global demand for meat. Opponents worry about transparency, production methods, and potential impacts on traditional livestock producers.
South Dakota joins seven other states with similar bans. Experts say even after the five‑year moratorium ends, consumers are unlikely to see fully formed cuts like steaks or pork chops — with early products expected to resemble ground meat or nuggets instead.
