The foresight menu offers a glimpse into the future of food, featuring dishes inspired by emerging innovations still in the lab, in early development, or at pilot stages – not yet available on the market. One of them is Ocean Emerald Consommé: a Crystal clear kelp and spirulina broth garnished with microalgae caviar pearls and hydroponic herbs. 

The Food and Agriculture Organization of the United Nations (FAO) has released an updated version of the JECFA Toolbox for Veterinary Drug Residues Risk Assessment, an interactive online resource that explains the scientific process used by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) to assess the safety of veterinary drug residues in food.

Reducing antimicrobial use in agriculture is essential to slow the emergence of antimicrobial resistance (AMR). But protecting consumers from antibiotic-resistant bacteria requires more than stewardship alone. 

A five-day workshop in Togo brought together food safety professionals from across the food value chain to strengthen the country’s capacity to prevent and manage food safety hazards, with a focus on practical application of international standards.

Artificial intelligence (AI) offers significant opportunities to strengthen food safety by supporting scientific research, enhancing food safety systems and improving evidence-based decision-making. 

Clostridia include several toxigenic bacterial species recognized as significant human pathogens, notably Clostridium botulinum, Clostridium perfringens, and Clostridioides difficile. Clostridia are commonly identified in various food and many environmental niches. 

From natural sweeteners and food additives to contaminants in food-grade materials, a panel of international experts has completed the latest scientific evaluations that will help shape food standards used around the world.

June 2026 marked the launch of a modernized version of the FAO GM Foods Platform, an online database that has been collecting official food safety assessments of foods derived from recombinant-DNA plants since 2013. 

Smart farming offers innovative solutions to improve food safety, enabling earlier hazard detection, stronger compliance with food safety standards, and more informed decision-making. 

A new scientific article led by the Food and Agriculture Organization of the United Nations (FAO) highlights food safety as a central pillar of pandemic preparedness and response.

Join us in person or online for the session “Smart Farming for Food Safety” at the FAO Global Conference on Smart Farming.

Experts from Canada, Zimbabwe and Chile shared their experiences in applying risk-based approaches to food inspection during an FAO webinar held as part of World Food Safety Day 2026.

Disease outbreaks and product recalls linked to powdered formula for infants and young children continue to occur worldwide. These illnesses can have severe and sometimes life-threatening consequences for vulnerable populations, underscoring the need for robust, science-based control measures.

How might evolving food production systems contribute to food security, nutrition and humanitarian action? This question was at the centre of "Feeding the Future: The Potential of Precision Fermentation", an interactive side event held during Rome Nutrition Week 2026 at FAO headquarters.

"We support countries in turning evidence into action — helping them identify priorities, design targeted interventions, and allocate limited resources more effectively."

"I now make decisions that are both consistent for the country and protective for the consumer,” says Hounaidat Abdouroihamane, a sworn sanitary inspector at Comoros’ National Institute for Research in Agriculture, Fisheries and the Environment. 

From cell-based food to nano-enhanced food packaging, the future of food is rapidly evolving. But what does this mean for food safety? To mark World Food Safety Day 2026, we speak with food safety experts from the Food and Agriculture Organization of the United Nations (FAO) and Imperial College London about what evolving food innovations mean for safe food everywhere. 

A team of colleagues of the Agrifood Systems and Food Safety Division in FAO has published a new open-access review in the journal Critical Reviews in Food Science and Nutrition, advancing understanding of how antimicrobial resistance (AMR) may spread and supporting the identification of research priorities and more effective interventions to reduce AMR risks and protect public health, food security and sustainable agrifood systems.

As part of the World Food Safety Day 2026 campaign, the Food and Agriculture Organization of the United Nations (FAO) is convening a webinar on strengthening risk-based food inspection programmes through practical, science-based approaches. 

The Food and Agriculture Organization of the United Nations (FAO) launched the report, Food safety implications of recycled plastics and alternative food contact materials, during a webinar organized by the FAO Food Safety Foresight Programme.