The Food and Agriculture Organization (FAO) is exploring cell-based food production and precision fermentation to address growing global demand for proteins and nutrients. Cell-based food production involves using animal, plant, or microbial cells to create food products, while precision fermentation uses microorganisms to produce specific target products. The FAO is working with stakeholders to advance knowledge and develop regulatory frameworks to ensure food safety. A stakeholder meeting in Canada and an informal technical working group (TWG) with 34 countries and the EU are discussing food safety aspects of cell-based food production and precision fermentation.
The FAO has published reports on precision fermentation and cell-based food, including a literature synthesis and a guide for food safety authorities. The reports examine nomenclature, production principles, and regulatory frameworks, and provide good practices and lessons learned. The FAO and WHO have also launched a publication on food safety aspects of cell-based food, which includes a comprehensive hazard identification and case studies from various countries. The FAO is continuing to facilitate discussions and knowledge sharing to support the development of safe and sustainable food production systems.