The article discusses cell-based food production, which involves using cells from animals, plants, or microorganisms to produce food products, ingredients, or additives. The article also mentions precision fermentation, which uses microorganisms to produce specific target products. As the global demand for proteins and specific nutrients grows, many in the agrifood sector are looking into opportunities to expand the scope of diverse food production systems. To address the potential food safety implications, food safety authorities are working to develop regulatory frameworks that protect consumers. The Food and Agriculture Organization (FAO) has been working to advance knowledge in this area, collaborating with stakeholders and organizing meetings and publications. The article mentions various reports, including a literature synthesis on precision fermentation, a factsheet on food safety aspects of cell-based food, and reports on stakeholder meetings and side events.
