Cell-based food production involves culturing cells isolated from animals followed by processing to produce food products that are comparable to the corresponding animal versions, such as meat, poultry, aquatic products, and so forth. The commercial landscape for cell-based food is fast expanding with various companies developing assorted products around the world.

Many food safety authorities are working to identify and address the potential food safety implications so that appropriate regulatory frameworks can be set up to protect consumers. Food and Agriculture Organization of the United Nations (FAO), in collaboration with the World Health Organization (WHO), has developed a technical document entitled “Food safety aspects of cell-based food” 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. One of the key contents of the publication is the results of the FAO-led Expert Consultation, where comprehensive food safety hazard identification was conducted.

In this presentation, Masami will discuss the key scientific issues around this prominent topic of food safety, as well as the necessary actions and data to move the steps forward, and regulatory landscape in some of the countries where proper food safety assessments play a pivotal role.

‍