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 microscope—literally. Is it possible to have meat without slaughtering, or milk proteins produced without a single cow in sight? Some rapidly evolving technologies, such as cell-based food production and precision fermentation, hold potential to transform the boundaries of what's possible in agrifood systems. However, as many other new technologies do, cell-based food production has some key areas that can benefit from further (and possibly substantial) improvement, so that they can...

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 sources and production systems (NFPS) are emerging worldwide in response to these changes, potentially altering the food landscape in the next 5 to 25 years. In light of this transformation, the Food and Agriculture Organization of the United Nations (FAO) Food Safety Foresight Programme conducted a multi-phase foresight exercise to explore potential food safety implications related to the growing NFPS space. Through expert consultations and a structured methodology combining a...

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 possibility of an allergen’s presence triggers precautionary statements like “may contain nuts” or “produced in a facility that also processes soy.” While well-intended, this system often results in excessive warnings that can confuse consumers and limit food choices, sometimes unnecessarily. To address this, as part of ESF’s food safety scientific advice programme, FAO and the WHO have developed a risk-based approach to food allergen risk management....

The Food and Agriculture Organization of the United Nations (FAO) hosted the Food Safety Foresight Framework Meeting from 1–3 April 2025 at FAO headquarters in Rome. Sixteen experts from Asia, Africa, Europe, Latin America and the Caribbean, North America, and Oceania participated in the meeting, from governments, the private sector, international organizations, universities and research institutes, as well as two colleagues from the UN World Food Programme. The main objective of the meeting was to finalize and validate the food safety foresight framework document, outlining approaches, lessons learned, and key elements of foresight applied to food safety. In doing so, it...

FAO’s work in strengthening food safety governance and capacity building continues to build momentum. Last week, a team of experts from FAO Headquarters traveled to Belize to support the government in launching a food control system assessment, making it the fourth Caribbean country to undertake this initiative. The assessment is designed to improve strategic planning and strengthen governance around food safety. Its regional scope enhances its effectiveness, as more countries adopt the assessment to improve food safety, trade, and align with international regulations. The project launch event was held in Belmopan City, Belize from 24 to...

Precision fermentation is paving the way for a transformation of the food industry, offering a new method to produce food by harnessing the power of microorganisms. On 28 March 2025, the Food and Agriculture Organization of the United Nations (FAO) has released an insightful report on this rapidly evolving technology, with a focus on the related food safety considerations. The document entitled “Precision fermentation – with a focus on food safety” has been authored by Drs Sturme, van der Berg and Kleter from Wageningen Food Safety Research. The report examines the intricacies of nomenclature, fundamental production principles, and the existing...

World Food Safety Day is just two months away! Join us on 7 April for a planning webinar to learn about this year’s theme and explore the resources the FAO and WHO have prepared to help you organize your own event on 7 June.  Starting at 13:00 CEST, the webinar will feature Corinna Hawkes, Director of the Agrifood Systems and Food Safety Division, who will share insights into the rationale behind this year’s theme, “Food safety: science in action.”  Markus Lipp from FAO and Moez Sanaa from WHO will discuss the complementary roles both organizations play in advancing the science of food...

On 27 February 2025, the Food and Agriculture Organization of the United Nations (FAO) officially launched the JECFA Toolbox for Veterinary Drug Residues Risk Assessment. FAO hosted a launch event on Zoom, attracting over 150 attendees from 50 countries (see the summary report for more details).  The JECFA Toolbox for Veterinary Drug Residues Risk Assessment describes the process used by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) when assessing the risks of veterinary drug residues in animal-derived food products consumed by humans. The key output of the JECFA risk assessment process is the derivation of maximum residue...

Food allergies affect over 220 million people worldwide, underscoring the need for efficient and safe management strategies. Traditionally, allergen labelling has followed a precautionary hazard-based approach, where even the slightest possibility of contamination results in warnings such as “May contain nuts” or “Manufactured in a facility that also processes nuts.”. While intended to protect consumers, this method often leads to unnecessary trade barriers and restricts consumer choice. To address these challenges, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) have conducted five joint expert consultations to develop a more precise, risk-based approach. Instead of labelling foods...

The 2025 joint FAO and WHO World Food Safety Day campaign launched today revealing this year's theme: 'Food Safety: science in action.’ Since 2018 FAO and the World Health Organization come together every year to raise awareness about the importance of food safety. This year, the two organizations are focusing on the crucial role that science plays in advancing research and knowledge to keep food safe. But the campaign emphasizes the vital role of all stakeholders—governments, businesses, and consumers—in putting that knowledge into action through effective policies, practices, and responsible choices to safeguard food at every stage. In a joint video message, FAO’s...