The UK Food Standards Agency’s (FSA’s) Market Authorization Innovation Research Program (IRP) is aimed at helping UK authorities efficiently regulate emerging food production technologies—especially precision fermentation—while supporting businesses and innovation.
FAO recently published a report on the food safety aspects of precision fermentation, covering nomenclature issues, the production process, and regulatory frameworks.
The UK Food Standards Agency (FSA) has been awarded £1.4 million for the development of a new innovation hub focused on improving the regulation of novel foods and novel food technologies, especially precision fermentation.
A new precision fermentation process using Hydrosome Labs technology has been demonstrated to double precision fermentation yields and decrease production time.
The Food and Agriculture Organization of the United Nations (FAO) and the Singapore Food Agency (SFA) have published a joint scientific review on novel food sources and production systems, such as edible insects, cell-based foods, plant-based proteins, and other products.
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.
On November 6, 2023, a stakeholder roundtable meeting organized by the Food and Agriculture Organization of the United Nations (FAO) and the China National Center for Food Safety Risk Assessment (CFSA) was held in Shanghai, China to discuss the latest developments in cell-based food production and precision fermentation.
Wageningen University and Research (WUR) has announced the launch of its Safe Precision Fermentation (SAFERMENT) project, which is aimed at enhancing the safety of animal-free dairy protein production. The project consortium is still open to additional partners and encourages interested parties to contact WUR.
