By Lynn L. Bergeson and Carla N. Hutton
On April 5, 2023, the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) issued a report on the food safety aspects of cell-based food, which is animal agricultural products grown directly from cell cultures. FAO, in collaboration with WHO, developed the report 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.” The report includes a literature synthesis of relevant terminology issues, principles of cell-based food production processes, and the global landscape of regulatory frameworks for cell-based food production. The report includes case studies from Israel, Qatar, and Singapore to highlight different scopes, structures, and contexts surrounding their regulatory frameworks for cell-based food. The results of the November 2022 FAO-led expert consultation, where comprehensive food safety hazard identification was conducted, form the core of the report. According to the report, during the expert consultation, all potential hazards were discussed in the four stages of the cell-based food production: cell-sourcing; cell growth and production; cell harvesting; and food processing. According to FAO, the way forward will consist of continuing to invest in research and development to understand whether the alleged benefits in increased sustainability can be realized. FAO states that in this regard, “it will be important to closely observe as to what extent, if any, cell-based foods result in differences from conventionally produced foods.”
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Bergeson & Campbell, P.C. (B&C®) is a Washington, D.C., law firm providing biobased and renewable chemical product stakeholders unparalleled experience, judgment, and excellence in bringing innovative products to market.
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The United Nations (UN) Food and Agriculture Organization (FAO) recently published a report titled The State of the World’s Aquatic Genetic Resources for Food and Agriculture, which is the first ever of its kind and focuses on farmed aquatic species and their wild relatives within national jurisdictions. The report builds the information and knowledge base required for action at the national, regional, and international levels sustainably to conserve, use, and develop aquatic genetic resources for food and agriculture. With contributions from more than 90 countries, the report portrays the broad range of aquatic organisms farmed and fished around the globe, the various technologies used, the status of existing programs, the roles of key stakeholders, and the main national and international policies and networking mechanisms at play. In its report, FAO highlights challenges for the responsible management of aquatic genetic resources, which include a need for the acceleration of genetic improvement of key aquaculture species and the development of strong policies and governance systems.
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