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. 

The IFT FIRST event offered several key takeaways impacting food safety, from topics and issues surrounding supply chain disruption and innovation to data standards and contaminants.

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.