Articles Tagged with ''novel foods''

Edible insects are still considered a "new" food product in the commercial food industry, and it is important to understand the unique food safety challenges they may pose, which could be biological, chemical, or allergenic in nature.

A joint Nordic project has just ended with a report that focuses on the chemical and microbiological hazards associated with seaweed as a food. The project aims to develop a common Nordic approach to seaweed food safety risk management.

Following the U.S. Food and Drug Administration’s (FDA’s) premarket approval of a cultured chicken meat product from UPSIDE Foods (also known as “cell-based” or “lab-grown” meat), U.S. and Chinese food safety regulatory officials conferred in an online event on the global adoption of cultivated meat and other innovative foods.

As our agri-food systems transform in response to the changing global context, food safety must keep pace to safeguard consumer health and ensure international trade. By providing avenues to explore how the future may unfold, foresight enables strategic preparedness in food safety to address vulnerabilities and ensure resilience.

The Food and Agriculture Organization of the United Nations (FAO) has released three new documents discussing the terminologies, production process, and regulatory frameworks for cell-based foods (also known as “cultivated foods,” “lab-grown foods,” or “cultured foods”).

The IFT FIRST event offered several key takeaways impacting food safety, from topics and issues surrounding supply chain disruption and innovation to data standards and contaminants.

The European Food Safety Authority (EFSA) has assessed the food safety of mealworms and determined the novel food to be safe for certain uses.

The World Health Organization (WHO) recently held its third annual Health Talks on Food Safety in honor of World Food Safety Day, which explored how industry and regulators can achieve “safer food, better health” by influencing consumer behavior, intentionally structuring food safety systems, and improving the supply chain.

The European Food Safety Authority (EFSA) announced that it cannot determine the safety of cannabidiol as a novel food, citing significant knowledge gaps and several causes for concern.

A research team from the University of New England is addressing the lack of regulatory oversight of edible seaweed by studying the effect that various food safety control measures have on the presence of pathogens on the crop. The researchers also explain why seaweed should not be regulated as shellfish.