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Brochure, flyer, fact-sheetBrochurePrecision fermentation - Beyond the buzzword
Food safety Q&A
2025Also available in:
No results found.In March 2025, the Food and Agriculture Organization of the United Nations (FAO) published a technical document entitled “Precision fermentation – With a focus on food safety”. As several new technologies may have a potential to transform how food is produced, the term “precision fermentation” has gained visibility across scientific, industry, and policy circles. But is precision fermentation just a buzzword? Or does it reflect a meaningful shift in food innovation? This factsheet unpacks what precision fermentation really means, how it works, and what it takes to ensure its safety. -
BookletCorporate general interestCell-based food and precision fermentation – Products, safety and the future role
Stakeholder roundtable meeting report, Shanghai, China, 6 November 2023
2024Also available in:
No results found.As the global demand for proteins and specific nutrients grows, many people are looking into opportunities to expand the scope of diverse and sustainable sources of such nutrients. Food safety is one of the prominent key issues to ascertain before such products go into the market, and various competent authorities are working to identify and address potential food safety issues and their implications. After the first stakeholder meeting on cell-based food organized by the Food and Agriculture Organization of the United Nations (FAO) in collaboration with the Government of Israel, many experts suggested that FAO maintain such dialogues to regularly update the knowledge of this fast-improving technology. This led to the stakeholder meeting organized by FAO jointly with the Government of China in November 2023, which considered precision fermentation besides cell-based food. The present report summarized the results of the meeting attended by a total of 55 participants in Shanghai, China on 6 November 2023. The meeting provided a snapshot of the state of development of these particular technologies and the industry in 2023. As an increasing number of countries are reviewing the regulatory applications, valid examples of how to assess product safety have become available. All participants recognized that open discussions between stakeholders and regulators are key when it comes to clarifying important aspects of food safety, and that supporting the relevant scientific innovations is vital for achieving the overall food security goals and sustainable food production for the future. -
Book (stand-alone)Technical bookPlant-based food products, precision fermentation and 3D food printing
Food Safety Foresight Technical Meeting Report, 13–17 November 2023
2024Also available in:
No results found.New food sources and production systems (NFPS) is a rapidly evolving and innovative sector that covers a range of foods from plant-based food products to products arising from technological innovations such as cell-based food production and precision fermentation.The Food and Agriculture Organization of the United Nations (FAO) aims to help prepare its Members for the arrival of NFPS products or new foods on the market by providing sufficient information to suitably protect the health of consumers and implement fair practices in trade. Using foresight approaches, FAO has been monitoring this emerging sector and evaluating the opportunities and challenges it brings for agrifood systems, especially in the context of food safety.Based on this work, three focus areas were selected for a Food Safety Foresight Technical Meeting held at FAO headquarters in Rome from 13 to 17 November 2023. These areas – plant-based food products (that mimic animal-derived foods), precision fermentation and 3D food printing (3DFP) – were chosen based on their growing popularity in the NFPS space, and their relevance to food safety.
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Book (series)Technical reportPesticide residues in food 1999 - Report 1999
Joint FAO/WHO Meeting on Pesticide Residues
1999Also available in:
No results found.A Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group on Pesticide Residues (JMPR) was held at FAO, Rome (Italy), from 20 to 29 September 1999. The FAO Panel of Experts had met in preparatory sessions from 15 to 19 September. The Meeting evaluated 30 pesticides, including one new compound and 12 compounds that were completely re-evaluated, for toxicology or residues or both, within the Periodic Review Programme of the Codex Committee on Pesticide Residues (CCPR). -
Book (stand-alone)Technical bookArtificial intelligence for food safety
A literature synthesis, real-world applications and regulatory frameworks
2025Also available in:
No results found.Artificial Intelligence (AI) is increasingly applied in food safety management, offering new capabilities in data analysis, predictive modelling, and risk-based decision-making. A review of the literature identifies three primary areas of application: scientific advice, inspection and border control, and operational activities of food safety competent authorities. Five country examples with the real-world use cases illustrate diverse uses of AI tools, including pathogen detection, import sampling prioritization, and language models for regulatory data processing. Regulatory frameworks, as well as voluntary governance, addressing AI in the public sector are emerging worldwide. National and international initiatives often highlight the importance of data governance, transparency, ethical considerations, and human oversight. Challenges such as biased data, explainability, and data governance gaps appear across different contexts, along with potential risks from deploying AI systems prematurely. Access to high-quality, interoperable data and collaboration among stakeholders can support effective integration of AI technologies. AI readiness often depends on understanding specific problems to be addressed, current capacities, and the quality of available data. Human oversight and continuous evaluation contribute to maintaining trust in AI systems. Collaborative efforts involving academia, the private sector, and international organizations help build shared knowledge and resources for AI development in food safety. Overall, AI presents opportunities to enhance resilience, efficiency, and responsiveness in food safety systems. Careful consideration of governance, data management, and multi-stakeholder cooperation can shape AI’s contribution to achieving sustainable and equitable outcomes in agrifood systems. -
Book (series)Technical reportPesticide residues in food 2001 - Report 2001
Joint FAO/WHO Meeting on Pesticide Residues
2001Also available in:
No results found."A Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group (JMPR) was held at WHO Headquarters, Geneva (Switzerland), from 17 to 26 September 2001. The FAO Panel of Experts had met in preparatory sessions from 12 to 16 September. The Meeting evaluated 26 pesticides, including four new compounds and seven compounds that were re-evaluated within the periodic review programme of the Codex Committee on Pesticide Residues (CCPR) for toxicology or residues or both."