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.
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.
A consortium of public and private industry and academic partners is carrying out a multi-year research project aimed at investigating the potential food safety and quality risks of microbial contaminants in novel plant-based food products.
Milk alternatives contain more ingredients than just water and nuts or seeds—from different fortifications with vitamins and nutrients to some types of additives. As these alternatives exhibit different sensory characteristics, stability, and nutritional composition compared to animal milk, this article reviews popular types of alternative milk and provides an overview of their related safety concerns.
This article examines the food safety and quality aspects of plant-based protein products. Consumers may perceive food safety risks for plant protein as lesser, and may not be as vigilant when preparing plant protein products. Food manufacturers must be diligent in applying the same comprehensive food safety strategies used for meat and poultry production and processing to plant-based protein production to ensure food safety.
Los Angeles facility will be dedicated to expanding research footprint and fueling progress toward building “meat” from plants
August 1, 2018
Seven-times the size of its existing facility, the Innovation Center supports the company’s Rapid & Relentless Innovation initiative, the goal of which is to continuously iterate the company’s products until they are indistinguishable from their animal protein equivalent.