On November 1–4, 2022, a group of 24 experts from 15 countries gathered in the Republic of Singapore for the first global consolation on the safety of cell-based foods (also known as “cultured” or “lab-grown” foods). The meeting was convened by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) to identify the food safety hazards associated with cell-based foods.
Following food fraud investigations, the European Commission (EC) recently set new limits on certain antioxidants in tuna; specifically, ascorbic acid, sodium ascorbate, and calcium ascorbate.
By 2030, the European Food Safety Authority (EFSA) and its EU partners aim to implement more comprehensive, harmonized chemical exposure assessments to enhance food and feed risk assessments.
Food Standards Australia New Zealand (FSANZ)’s annual report for 2021–2022 summarizes the agency’s recent work on a range of significant food safety proposals, its monitoring and surveillance of the food supply, and its food recalls and food safety incident response.
The U.S. Department of Agriculture (USDA) Harmonized Good Agricultural Practices (GAP) Plus+, Version 3.0 audit standard has achieved Technical Equivalence acknowledgement against GFSI Benchmarking Requirements.
The Food and Agriculture of the United Nations (FAO), the World Health Organization (WHO), the United Nations Environment Program (UNEP), and the World Organization for Animal Health (WOAH) have launched the “One Health Joint Plan of Action (2022–2026),” which includes food safety as a key component.
The UK Food Standards Agency (FSA) has developed a new Food Safety Charter with three of the nation’s largest online food delivery platforms, setting registration and minimum hygiene requirements.
The UK Animal and Plant Health Agency has reported on certain developments that took place in 2021 that impact food safety regarding whole genome sequencing (WGS) and antimicrobial resistance (AMR).
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”).
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