Recent sampling and testing of ingredients used for plant-based dairy alternatives has revealed highly variable microbial loads among ingredients, although many samples contained a high proportion of spore-forming microbes as part of the total counts.
In Arizona, one recently introduced bill (House Bill 2244) aims to ban lab grown meat, and another (House Bill 2121) would prohibit labeling of meat alternatives and cell-based meat as “meat.”
A new study has found microplastics particles in 88 percent of protein food samples across 16 types, with no statistical difference in microplastics concentrations between land- and ocean-sourced proteins.
The European Parliament’s Committee on Fisheries recently held a public hearing to discuss the issue of labeling plant-based imitation fishery products, with some stakeholders likening current labeling practices to food fraud, and others arguing that labeling plant-based foods with words that evoke animal products is helpful to consumers.
New microbial and chemical risks come with the greater incorporation of plant-based raw materials into human diets and the introduction of reusable packaging
The added microbial risks that come with eating more plant-based foods can usually be mitigated by adjusting recipes or process parameters, although hazard considerations regarding the chemical safety of a diet richer in plant-based materials is more complex. Also, introducing reusable packaging may come with its own set of issues.
The Food and Agriculture Organization of the United Nations (FAO) has published a foresight technical report of the food safety considerations of three novel food sources and production systems: 3D food printing, plant-based foods, new applications of precision fermentation.
The Canadian Food Inspection Agency (CFIA) recently published a guidance that clarifies the definition of and regulatory requirements for simulated meat and poultry products.
With a draft legislation recently introduced to the European Commission, Italy is seeking to prohibit the production and marketing of cell-based meat, as well as the sale of plant-based proteins labeled as meat.
Traditional dairy processors have begun to develop various milk alternatives alongside their standard product lines to adapt to shifting consumer demand. To effectively analyze and test traditional product lines while overcoming the difficulties of testing novel plant-based milk, they must have access to adaptable instruments and accommodate specific food safety concerns.
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