Food safety aspects of cell-based food
Cell-based food technologies allow for the production of animal proteins from in vitro grown animal or microbial cells. These technologies are developing rapidly and could play a role in safeguarding access to animal proteins for a growing world population, while further analyses are necessary to evaluate their sustainability and impact on human health and environmental health. There are currently a wide range of different terminologies in relation to the technologies, production processes and the final products, which might hamper clear communication to audiences from varying backgrounds and sectors. Moreover, the terminologies can influence both consumer perceptions and national regulatory frameworks, including the possible labelling requirements of cell-based food products to provide consumers with information regarding food safety, allergens, and nutrition. It is therefore important to analyse the existing cell-based food terminologies and how they can be used and perceived by different stakeholders. An overview of the literature was conducted on the use of cell-based food terminologies to serve as a basis to initiate a global discussion on the possible need to support policymakers worldwide in making informed decisions on selecting cell-based food terminologies that could be used in communications or in the relevant legislation on cell-based food products.
| Main Author: | |
|---|---|
| Format: | Booklet biblioteca |
| Language: | English |
| Published: |
FAO ;
2022
|
| Online Access: | https://openknowledge.fao.org/handle/20.500.14283/CC2241EN http://www.fao.org/3/cc2241en/cc2241en.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|