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Home » Topics » Food Type » Alternative Proteins

Alternative Proteins
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Alternative proteins encompass lab-cultivated, cell-based meat, dairy, and seafood, as well as novel methods of producing proteins (e.g., upcycling carbon dioxide).

ARTICLES

stinky tofu

Chinese Foodborne Botulism Outbreaks Have High Mortality Rate; Tofu, Beef Common Causes

July 22, 2022

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.


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edible crickets

FSA Proposes Policy for Transitional Authorization of Edible Insects in Britain

July 13, 2022

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.


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mealworms in pan

EFSA Determines Edible Mealworms are Safe

2022 05 18 16 22 52.302 0400
Bailee Henderson
July 7, 2022

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


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friends having lunch

New Food Sources and Food Production Systems: Exploring the Food Safety Angle

New food sources can help address security and sustainability challenges, but they may also bring unique food safety issues
Keya Mukherjee Ph.D. Vittorio Fattori Ph.D.
June 8, 2022

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. 


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cell cultured meat

Can Labs Give Us Safer, More Sustainable Meat?

Food Safety Magazine Rahim Rajwani Mohit Bhatia Ph.D. Maghsoud Dariani Ph.D.
May 31, 2022

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


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FAO logo 2022

Time to Prepare: New FAO Report Highlights Possible Benefits, Risks Associated With Food of the Future

March 9, 2022

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.


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Givaudan, Bühler, and Migros Announce The Cultured Food Innovation Hub For Cultured Meat
BIZTRACKS

Givaudan, Bühler, and Migros Announce The Cultured Food Innovation Hub for Cultured Meat

September 15, 2021

Givaudan, Bühler, and Migros have established The Cultured Food Innovation Hub in Switzerland, which will open in 2022.


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Parliament, Ottawa  (Image by festivio from Pixabay)
Canadian food labeling rules

Canadian government launches comment period for simulated protein products guidelines

Public consultation period opened on November 3 and runs until December 3, 2020
Wayne labs 200px
Wayne Labs
November 24, 2020

The Canadian Food Inspection Agency (CFIA) has launched a public consultation to seek feedback on the proposed guidelines for simulated meat and simulated poultry products. The consultation opened for a 30-day period from November 3, 2020 and closes on December 3, 2020.


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FSS news generic image

Meat Institute and AMPS Innovation send joint letter to USDA on mandatory labeling for cell-based/cultured meat & poultry products

October 27, 2020
Organizations call on agency to support mandatory labeling of cell-based/cultured meat and poultry products and to solicit input on what that labeling should look like.
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Animal Cell-Culture Food Technology: A New Regulatory Frontier

Jeremiah Fasano, Ph.D. Matthew Michael
February 20, 2020
FDA and USDA-FSIS are working together to pave the way for regulation of food produced using animal cell-cultured food technology.
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More Articles Tagged with 'Alternative Proteins'
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August 18, 2022

ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments

LIVE: August 18, 2022 at 2:00 pm EDT: This webinar will present recent research from the University of Wisconsin–Madison demonstrating this ATP-depletion phenomenon and how processors can guard against such false negative assessments.

August 23, 2022

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LIVE: August 23, 2022 at 2:00 pm EDT: From this webinar, attendees will learn best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter.

August 30, 2022

One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working

LIVE: August 30, 2022 at 1 pm EDT: We will look into how company culture influences biases and hear from leaders at Arla, Blue Apron, and Birchwood Foods who have actively worked to understand and change their functions and biases to improve food safety through their company cultures.

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