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Book (stand-alone)Food safety aspects of cell-based food 2023
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No results found.Cell-based food production, which is the field of growing animal agricultural products directly from cell cultures, has been explored as an alleged sustainable alternative to the conventional livestock agricultural system. As commercial cell-based food production continues to expand, the urgency increases to address one of the most important questions of consumers, the question of food safety. Thus, the Food and Agriculture Organization of the United Nations (FAO), in collaboration with the World Health Organization (WHO), has developed the present document to engage with respective Members and relevant stakeholders by proactively sharing the current knowledge to identify concrete ways to inform consumers and all other stakeholders about the food safety considerations for cell-based food products. This document includes a literature synthesis of relevant terminology issues, principles of cell-based food production processes and the global landscape of regulatory frameworks for cell-based food production. Case studies from Israel, Qatar and Singapore have been included to highlight different scopes, structures and contexts surrounding their regulatory frameworks for cell-based food. The results of the FAO-led Expert Consultation, where comprehensive food safety hazard identification was conducted, form the core of the document and the identified hazards are summarized with causal-chain examples. The way forward will consist of continuing to invest in research and development in order to understand whether the alleged benefits in increased sustainability can be realized. In this regard, it will be important to closely observe as to what extent, if any, cell-based foods result in differences from conventionally produced foods. -
Brochure, flyer, fact-sheetNine things to know about food safety aspects of cell-based food 2023In April 2023, the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) launched a milestone publication “Food safety aspects of cell-based food”. Here are nine things for those working in government in the area of food safety to know about cell-based foods.
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BookletFood safety aspects of cell-based food
Background document one - Terminologies
2022Also available in:
No results found.Cell-based food technologies allow for the production of animal proteins from in vitro grown animal or microbial cells. These technologies are developing rapidly and could play a role in safeguarding access to animal proteins for a growing world population, while further analyses are necessary to evaluate their sustainability and impact on human health and environmental health. There are currently a wide range of different terminologies in relation to the technologies, production processes and the final products, which might hamper clear communication to audiences from varying backgrounds and sectors. Moreover, the terminologies can influence both consumer perceptions and national regulatory frameworks, including the possible labelling requirements of cell-based food products to provide consumers with information regarding food safety, allergens, and nutrition. It is therefore important to analyse the existing cell-based food terminologies and how they can be used and perceived by different stakeholders. An overview of the literature was conducted on the use of cell-based food terminologies to serve as a basis to initiate a global discussion on the possible need to support policymakers worldwide in making informed decisions on selecting cell-based food terminologies that could be used in communications or in the relevant legislation on cell-based food products.
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