Cell-based food production involves using cells from animals, plants, or microorganisms to produce food products, ingredients, or additives. Precision fermentation is a process that uses microorganisms to produce specific products through controlled systems. The global demand for proteins and nutrients is driving innovation in food production, and food safety authorities are working to address the potential implications. The Food and Agriculture Organization (FAO) is collaborating with stakeholders to advance knowledge and develop regulatory frameworks.
The FAO has published several reports and held stakeholder meetings on cell-based food safety, including a publication on food safety aspects of cell-based food and a webinar report. The organization is also facilitating an informal technical working group for government sector regulatory experts to exchange information.
The FAO is also developing a literature synthesis on precision fermentation and has published reports on stakeholder meetings in Canada, Israel, and China. The organization is working to advance knowledge and develop regulatory frameworks for cell-based food production and precision fermentation.