The report examines the…
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, according to the Food and Agriculture Organization of the United Nations (FAO).
The FAO released an insightful report on this rapidly evolving technology, with a focus on the related food safety.
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 global regulatory frameworks surrounding these innovative food processes. An official launch webinar is planned, so keep an eye out for the announcement on the relevant webpage.
Precision fermentation is a relatively new term that does not have an internationally agreed definition. It is often used to indicate specific fermentation processes, employed for the targeted and specific production of food compounds of interest, that are traditionally sourced from plants or animals. One tricky aspect that complicates nomenclature is not all precision fermentation processes necessarily employ novel techniques.
The fermentation processes are performed in a controlled environment, called bioreactors, which looks like big beer-brewing tanks, using microorganisms such as bacteria, yeasts, filamentous fungi or microalgae, as production hosts. The production process usually comprises of three phases: technology development, upstream fermentation, downstream processing.
To illustrate the practical applications, the newly published FAO report includes three detailed case studies showcasing different types of precision fermentation processes. It also summarises the outcomes of two online regulatory consultations with more than 100 regulatory experts, where relevant information on the food safety frameworks of 35 different jurisdictions has been collected.
Rather than a simple overview, this publication can be used as a guide for food safety competent authorities worldwide to have compilations of good practices and lessons learned. By identifying common aspects of precision fermentation production processes and related hazards, as well as reviewing and comparing existing regulatory frameworks applicable to precision fermentation from various jurisdictions, it lays the possible groundwork for future regulatory actions. For countries hoping to understand the ways to ensure safety of food products derived from precision fermentation, this document can serve as a valuable reference point.
Curious to learn more about precision fermentation from a food safety angle? Look no further – the full publication can be downloaded at: https://doi.org/10.4060/cd4448en.
