France has created its first cellular agriculture association engaged in research and creating greater awareness of growing cells from livestock to make meat, dairy and other animal-based foods.

Scientists, researchers, academics and start-ups have teamed up to launch Cellular Agriculture France, with ongoing developments in the sector designed to lessen the need for rearing and slaughtering animals for food, and in turn, it is hoped, reduce the environmental impact.

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Its president, Nathalie Rolland, told just-food that her goal is to make the association the “go-to-network” for cellular agriculture developments in France. “We aim to start a debate and connect with those who want to work in this area,” she added.

In a statement announcing the launch, Cellular Agriculture France said it aims to “inform and fuel reflection around” the creation of animal products that are ” more respectful of the environment, our health and animals”.

It described cellular agriculture as “complementary” to animal husbandry and said it would help address key challenges including “environmental protection, the fight against antibiotic resistance, food insecurity and animal welfare”.

The association envisages that “France, with its renowned gastronomic culture, its capacity for innovation and its commitment to the environment,” will be able to “position itself as a leader” in the area.

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Asked when the French might find cellular agricultural products on restaurant menus or on supermarket shelves, Maya Bendifallah, a biochemist and advisor to Cellular Agriculture France, said “within the decade”.