FAO and WHO published a report on food safety aspects of cell-based foods

As commercial cell-based food production continues to expand, the urgency increases to address the question of food safety. Therefore, the Food and Agriculture Organization of the United Nations (FAO), in collaboration with the World Health Organization (WHO), has developed a document. It includes a literature review of relevant terminology issues, principles of cell-based food production processes, and the global landscape of regulatory frameworks for cell-based food production. The document also shows case studies from Israel, Qatar, and Singapore. During the Expert Consultation, all potential hazards were discussed in the cell-based food production stages: 1) cell-sourcing; 2) cell growth and production; 3) cell harvesting; and 4) food processing. Experts agreed that the focus might need to be on the specific materials, inputs, ingredients (including potential allergens), and equipment unique to cell-based food production. The way forward will include more research and development to understand whether the alleged benefits of increased sustainability can be realized. @ https://www.fao.org/3/cc4855en/cc4855en.pdf


No comments

Leave a Reply