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. 

This article examines the food safety and nutrition risks and challenges of plant-based meat alternatives, including allergens, natural toxins, additives, microbial risks, and other issues.

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.

A report by the Food and Agriculture Organization (FAO) of the United Nations dives into the potential advantages and concerns around new foods, new technologies, and more.