By Misty Castile | The Center Square
(The Center Square) – Louisiana has enacted a pair of new laws requiring additional disclosures on foods produced through emerging technologies, as state lawmakers push for greater transparency in how products are made and marketed to consumers.
Gov. Jeff Landry signed House Bill 783, now Act 783, on June 8. The law requires products made with dairy proteins produced through microbial fermentation to carry a disclosure stating the product was produced through microbial fermentation and not derived from mammalian lactation.
The measure targets a growing segment of the food industry that uses microorganisms to produce proteins found in conventional dairy products without relying on cows or other milk-producing animals. Under the law, affected products must display a prominent disclosure on packaging identifying how the proteins were produced.
Rep. Kimberly Coates, R-Ponchatoula, said the legislation establishes a legal definition for the products in Louisiana law and ensures consumers have clear information about how they are made.
In a Facebook post June 5, Coates said the measure follows a policy framework adopted in House Bill 512 and includes provisions that would only take effect if legal questions surrounding the emerging technology are ultimately resolved by the courts.
“Whether someone supports these products or opposes them, I believe consumers deserve transparency and clear information when making purchasing decisions,” Coates wrote.
She also pointed to broader concerns within Louisiana’s dairy industry, saying dairy farmers continue to face rising costs, changing markets and new technologies entering the food supply chain.
“As Louisiana’s dairy farmers navigate rising costs, changing markets, and new technologies, I believe it is important for the public to understand what is coming and why these conversations matter,” Coates wrote.
Act 783 follows another food-labeling law signed by Landry this year.
On May 29, the governor signed House Bill 717 into law, requiring cell-cultured food products sold in Louisiana to include a clear and conspicuous disclosure identifying the product as cell-cultured. The law takes effect Aug. 1 and requires the disclosure to appear in bold type and at least 30-point font.
Cell-cultured foods are produced by growing animal cells in controlled environments rather than raising and harvesting livestock through traditional agricultural practices. Proponents of the technology argue it could increase food production efficiency and reduce environmental impacts, while supporters of labeling requirements say consumers should know how products are made before purchasing them.
Together, the measures reflect a broader effort by Louisiana lawmakers to establish labeling standards for products created through emerging food technologies. Rather than banning the products, the laws focus on informing consumers when foods are produced through microbial fermentation or cell cultivation rather than conventional agricultural methods.