Over 220 million people globally live with food allergies, making clear and accurate food labelling essential. Traditionally, food allergen management has relied on a hazard-based approach, where even the mere...

Agrifood systems are undergoing significant changes, in part due to new technological advances and scientific discoveries, as well as a recognized need to shift towards sustainability and resilience. New food...

In a world with mounting pressures on natural resources, rising global protein demands, and an urgent need to reduce greenhouse gas emissions, the way we produce food is under the...

The Food and Agriculture Organization of the United Nations (FAO) has published the summary report of the Food Safety Foresight Framework Meeting, which took place from 1–3 April 2025 at...

Consumers in many countries are increasingly turning to food supplements and functional or health foods as part of their diets, in an effort to support their individual health and well-being,...

FAO and WHO are calling on students worldwide to take part in a new poster competition marking World Food Safety Day. The challenge, open from 7 May to 7 June, invites...

Water is more than just a food production input, it’s a frontline defense for public health. Whether washing vegetables or processing fish, the safety and quality of water used in...

The Food and Agriculture Organization of the United Nations (FAO) will host a webinar on 27 and 28 May 2025 to discuss food safety issues around precision fermentation. Although the...

Experts convened for the Ad hoc FAO/WHO Expert Meeting at FAO headquarters on 20–23 May 2025. The topic of the meeting was water quality in agrifood systems and food safety...

A deep understanding of the hazards associated with fishery and aquaculture products is essential for the effective implementation of a HACCP system. This knowledge helps reduce reliance on traditional end-product...

FAO has conducted a scientific literature review to assess how certain food additives may affect the gut microbiome and, in turn, human health. The review aimed to gather and assess...

Did you know that approximately 30% of foodborne illnesses around the world are caused by parasitic infections? Parasites, often-overlooked, transmitted through contaminated water, undercooked meat, or fresh produce, can cause...

The role of fish and other aquatic foods in fighting human hunger and malnutrition cannot be understated. Packed with protein and healthy fats, but also micronutrients such as iodine, selenium,...

At the United Nations Information Service (UNIS) briefing on 3 June 2025, Markus Lipp, Senior Food Safety Officer at the Food and Agriculture Organization (FAO), underscored the foundational role of science in...

The Ad hoc FAO/WHO Expert Meeting on water quality in agrifood systems and food safety implications – focus on chemical contaminants,was organized jointly by the Food and Agriculture Organization of...

The Food and Agriculture Organization of the United Nations (FAO) has published a 3-page factsheet entitled, “Precision fermentation – beyond the buzzword, food safety Q&A”. This short and colorful document...

Students from Iowa State University’s (ISU) Dean’s Global Agriculture & Food Leadership Programme 2025 have completed an intensive four-week experiential learning programme at the Food and Agriculture Organization of the...

Over the course of three dynamic days at Food and Agriculture Organization of the United Nations (FAO) in Rome, a new kind of food safety conversation took shape. The FAO...

Did you know that food allergens are among the leading causes of food-related health risks, particularly for individuals with severe allergic reactions? These allergens, which include ingredients like nuts, soy,...

The FAO Global Agrifood Biotechnologies Conference 2025, held from 16 to 18 June at FAO headquarters in Rome, brought together experts, policymakers, and practitioners to explore how biotechnological innovation can...