FAO Facilitates Global Dialogue on Cell-Based and Precision-Fermented Foods' Safety

Shanghai, China, November 6, 2023 – The Food and Agriculture Organization of the United Nations (FAO) and the China National Center for Food Safety Risk Assessment (CFSA) orchestrated a pivotal roundtable meeting uniting stakeholders in cell-based and precision-fermented food production. The event, held in Shanghai, served as a platform for global experts to exchange insights, fostering an in-depth discussion on the evolving landscape of these innovative food technologies and their associated safety considerations.

Cell-based foods, cultivated from isolated animal cells, and precision fermentation, employing microorganisms to generate specific food components, represent groundbreaking advancements in the food industry. Building on FAO and the World Health Organization's (WHO) pioneering global report on cell-based food safety in April 2023, the Shanghai meeting aimed to advance food safety discourse by incorporating perspectives from industry developers, producers, and regulatory authorities.

The gathering showcased 15 presenters from nine countries, offering valuable insights into their respective cell-based or precision-fermented products, production methodologies, and implemented safety measures. Attended by 46 participants, including Chinese government officials, researchers, and international stakeholders, the meeting facilitated robust discussions on global regulatory harmonization and risk assessment.

A dedicated session centered on the development of food safety dossiers for regulatory compliance. Presenters shared their experiences in dossier creation, covering essential elements, safety assessments, and data presentation. Practical suggestions were exchanged, emphasizing the significance of comprehensive documentation for regulatory approval.

Amidst the diversity in regulatory processes across jurisdictions, participants acknowledged the universality of core food safety considerations. Instances of informal pre-submission consultations with regulatory agencies were highlighted as valuable, fostering collaboration and enhancing overall safety outcomes.

Key trends in cell-based food were unveiled, showcasing advancements in bioreactor technologies, cost-effective media development, and readily available approved inputs such as cell lines and growth factors. Precision fermentation, experiencing substantial growth, demonstrated applications in food additives, processing aids, and novel developments in enzymes and proteins for diverse food products.

Stakeholders affirmed that existing food safety protocols effectively address the majority of concerns associated with cell-based and precision-fermented foods. Transparent communication, both within the industry and with the public, emerged as a crucial aspect for building trust and understanding the safety assurance mechanisms employed. The meeting concluded as a testament to collaborative efforts in advancing the safety and regulatory discourse surrounding these cutting-edge food technologies.