New FAO legal paper examines regulatory approaches to cell‑based foods and precision fermentation

The study, prepared by the Development Law Service (LEGN), reviews how relevant international instruments—such as the Codex Alimentarius, World Trade Organization agreements and other global frameworks—apply to the novelty of cell-based foods and precision fermentation production systems and their derived products. It identifies key regulatory considerations, including potential gaps and implementation challenges, and  looks at broader societal and ethical dimensions linked to sustainable development, human rights and environmental sustainability. The analysis is informed by a One Health approach and engages with ongoing legal debates at the intersection of law, science, uncertainty and innovation. 

The study examines examples of legislation from many jurisdictions, revealing that some existing legal provisions in several countries can accommodate cell-based and precision fermentation products. At the same time, the study notes that some jurisdictions may need to clarify the applicability of current rules, while others may require legislative updates to ensure coherence, legal certainty and effective oversight. 

Read more here.

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