Interview with a food safety expert on cell-based food

Following the recent release of an FAO/WHO report on the food safety aspects of cell-based food, we spoke with one of the lead authors to find out more. Here is what FAO Food Safety Officer Masami Takeuchi shared.

Have you identified any new food safety risks or hazards?

First of all, the terms “risk” and “hazard” have completely different meanings, thus it is important to make a clear distinction. A hazard is a potential danger (e.g. substance), the risk is determined whether we humans are exposed to such hazards (i.e. likelihood). A common example is electricity in our houses. The voltages do present a hazard, but our electrical installations prevent exposure, so humans can safely enjoy electricity in their houses. FAO’s report lists the possible hazards, but as cell-based food currently does not have much exposure to consumers, it is not possible to conduct the exposure assessment to identify any risks. So the answer is: no, we are not there yet.

What are the key findings of the FAO/WHO food safety hazard identification?

Experts have identified various food safety hazards based on 4 stages of the generic cell-based food production processes namely 1) cell sourcing 2) cell production 3) cell harvesting 4) food processing. Comprehensive tables for food safety hazards are presented in the FAO/WHO publication. The experts concluded that all potential hazards that may be present in cell-based foods are common to some types of existing conventionally produced foods. And in addition, in most countries, scientists and regulators do possess the necessary means to keep consumers safe where and when these cell-based foods are introduced to the markets.

How about any new food safety hazards?

Almost all the hazards identified have been similar to the food safety hazards existing in the conventionally produced food, such as microbiological contaminants, physical contaminants, chemical contaminants, additives and residues, and so forth. Experts agreed that while some of the materials, inputs and equipment used for the cell-based food production can be possibly new, the food safety assessment approaches and risk-mitigation methodologies may be very similar to the ones used for conventionally produced food.

Are cell-based food products available for purchase?

As of March 2023, there is one cell-based food product available on the market. It is cell-based chicken and soy-based protein mixed nuggets (media link) sold in Singapore.

What type of products can we expect to see when they are approved?

A wide variety of animal cell-based food products are in development, such as various types of meat, poultry, fish, shellfish, crabs, lobsters, and so forth. Some are produced for raw consumption (e.g. salmon fillet), some are in the shape of fillet or cubes, and many others are mixed products (e.g. muscle tissues, fat tissues, fatty acids, micronutrients and other food ingredients like soy) through ordinary food processing and/or through newer technologies like 3-D printing.

During the FAO stakeholder meeting of July 2022 (FAO news), various cell-based food products were presented by companies. These companies have completed the experimental phase and are now producing their final products in small-scale pilot plants, waiting for the regulatory approvals to scale up production.

Why is defining the terminology around cell-based food important for food safety?

Appropriate nomenclature that is truthful and not misleading facilitates informed discussions and ultimately informed decision-making by all stakeholders. Labeling of food products is an extremely important communication mechanism that informs and allows the exchange of relevant information. Agreeing on common naming structure will help provide a common language for all stakeholders, from manufacturers and policymakers to consumers. Allergenicity is one of the key considerations in the area of food safety. If the label/product name includes the species names for allergen disclosure, it helps consumers with allergies and/or hypersensitivities.

What message would you give to food safety authorities about cell-based food?

This is a critical and opportune time for regulatory authorities to be prepared with an effective national food control system with good communication strategies that use the appropriate nomenclature.

What is the biggest risk of countries not having appropriate regulatory frameworks in place?

If a country does not have a preparedness to handle cell-based food in the regulatory framework, the country will have no evidence-based justification to either approve or reject the products to be sold, manufactured and/or consumed in the country. Since there are already several countries that have established approval mechanisms, or are in the process of establishing them, it is likely only a matter of time before the commercial availability of various cell-based food products becomes common place. Cell-based food companies will not submit approval requests to those countries without regulatory frameworks, thus it is possible that such countries will not have any relevant first-hand data/information for many years, and the relevant technical capacity gap may be widened.

A review of the current food safety regulations can be a good first step for many countries that would like to start being prepared. Some countries/jurisdictions have discovered during such a review that existing regulatory frameworks are already covering almost all needs for cell-based food safety regulations.

How will consumers perceive this food?

Any changes to such a crucial factor to our sustenance is likely to cause concern and raise questions. Humans have been eating cells in the form of meat, seafood, poultry and even fruits and vegetables forever. From this perspective, there is not much of a difference between a piece of cell-based meat and a piece of meat obtained by butchering an animal: both are made of the same animal cells.

Nevertheless, as with all new technologies, a very careful analysis by regulatory agencies is the pre-requisite to knowing the safety of any product. This process is currently on-going, yet all information available to-date points to the fact that modern regulatory systems are capable of keeping our foods safe, even when new technologies are developed.

What are the next steps for FAO?

After the launch of the joint FAO/WHO milestone publication “Food safety aspects of cell-based food” on 5 April 2023, various follow-ups activities have been planned to collaborate with stakeholders including regulatory authorities, industries (including start-ups), academia and NGOs, so that effective food safety assurance systems for cell-based food production can be further strengthened through global and inclusive efforts.

Read more about FAO’s work on cell-based food

Photo: © FAO/Oded Antman