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BookletCell-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)Precision fermentation
With a focus on food safety
2025Also available in:
No results found.The term “precision fermentation” is often used to describe specific fermentation processes for a targeted and efficient production of food ingredients. The term is increasingly used for the production of compounds traditionally sourced from animals. While such processes have been around for a while, the term precision fermentation is relatively new. However, there is no internationally agreed definition, and this may hamper communication among those wishing to discuss the processes of precision fermentation, particularly the food safety competentauthorities. A wide variety of food ingredients can be produced through precision fermentation. Identifying the general characteristics of precision fermentation production processes and the potential associated hazards can be a first useful step for competent authorities to initiate regulatory actions. To this end, precision fermentation production processes have been studied through an in-depth literature synthesis and existing regulatory frameworks applicable to precision fermentation derived food products were collected from various jurisdictions. Although the definitions vary, the study revealed that precision fermentation can be well explained by a generic production process. It was also understood that many countries have been taking a similar regulatory approach to ensure the food safety of products derived from precision fermentation. The document can serve as a reference point for countries that would like to consider adopting relevant food safety regulatory approaches for precision fermentation derived food products, from reflecting on the appropriate definitions to identifying the needs for food safety assessments and other necessary regulatory actions. -
DocumentStakeholder roundtable meeting on cell-based food production and precision fermentation - Call for presenters 2024
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