Guidelines

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The resources were produced through the Cell-Cultivated Products Sandbox Program and cover hygiene requirements; identity, production, and microbiology; product applications; and novel food taste trials.

Other standards adopted during the 49^th Session of the Codex Alimentarius Commission (CAC49), taking place July 6–10 in Geneva, Switzerland, relate to controlling Salmonella and Campylobacter in chicken and Listeria monocytogenes in RTE foods, revisions to food additive use levels, and more.

The guidance was developed to help manufacturers and laboratories in the design, conduct, evaluation, and reporting of Protein Efficiency Ratio (PER) studies.

The guideline is designed to help small and very small plants producing egg products meet the regulatory requirements under the Egg Products Inspection Regulations Final Rule, including sanitation and HACCP requirements.

As COVID-19 no longer significantly impacts travel, FDA believes the temporary guidances are no longer relevant. The withdrawals will be effective on June 16, 2026.  

To support the preparation of applications for regulated products, EFSA released a new guidance document detailing the scientific requirements for the characterization and risk assessment of both genetically modified (GM) and non-GM microorganisms used in the food chain.

The Food Safety Authority of Ireland (FSAI) has published a new resource to assist food businesses in meeting food safety culture requirements, and to provide a framework for inspectors to assess food safety culture.

FDA’s Human Foods Program has published a proposed agenda for guidance document work to be advanced in 2025, prioritizing opiate alkaloids on poppy seeds, the use of food coloring from natural sources, and new dietary ingredient (NDI) notifications, among other topics.

Less than two months after the filing of a first-of-its-kind lawsuit against ultra-processed food manufacturers, President Trump released an Executive Order establishing the Make America Healthy Again Commission. 

The dairy sector contributes significantly to the resilience and economic viability of farmers and rural communities. Most of the milk produced across the world comes from either independent, family-owned farms or smallholder farms and cooperatives, rather than from large, corporate farming operations.