FAO Sees Need for Common Language to Discuss Cell-Cultured Foods
A recent meeting hosted by The Food and Agriculture Organization of the United Nations (FAO) and the Ministry of Health of Israel has provided insight into the state of cell-cultured food safety. On September 7, 2022 in Tel Aviv, Israel, a group of researchers and developers gathered to discuss developments in cell-based food products, how the safety of cell-cultured foods can be assured, and the potential food security benefits of cell-based products.
FAO Senior Food Safety Officer Markus Lipp, Ph.D., spoke at the event about the challenge of navigating how the global food sector discusses the emerging concept of cell-cultured foods. According to Dr. Lipp, there is a need to define a common language to talk about novel, cell-based food products and technology. FAO Food Safety Officer Masami Takeuchi, Ph.D., provided an overview of ongoing work related to cell-based foods, noting three publications that are underway and that focus on the novel food type’s terminologies, production process, and current regulatory frameworks.