Alternative Proteins

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The U.S. Food and Drug Administration (FDA) has completed its first premarket consultation for cultured meat (also known as “cell-based” or “lab-grown” meat), in response to a submission from company UPSIDE Foods, and has raised no questions about the products’ food safety. FDA expects cell-based meat products to be ready for the U.S. market in the near future.

A recent review of available scientific literature outlined the food safety aspects of edible insects and suggests that, when cooked or processed in certain ways, edible insects can be a safe food product.

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.

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 Food and Agriculture Organization of the United Nations (FAO) expressed the need for a common, global language to discuss cell-based foods at a recent meeting held in Israel.

A study published in China CDC Weekly gives insight into the mortality rate of past foodborne botulism outbreaks in China, and also points out seasonal, regional, and product trends associated with botulism cases.

The UK Food Standards Agency (FSA) and Food Standards Scotland (FSS) have launched a public consultation on a policy that aims to bring clarity to the British edible insect industry regarding authorization status during the transitional period after Brexit.

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

While new food sources and food production systems can help address some of the pressing food security and sustainability challenges ahead, they may also bring some unique food safety issues that must be proactively considered and addressed. This article examines the food safety and quality aspects of edible insects and other "new food" sources, such as jellyfish, aquatic algae, seaweed, and invertebrates. 

Atelier Meats explains the benefits and technology behind lab-cultivated meats—including the food safety concerns underlining the science.