Year of Publication: 2026
Place of Publication: Rome, Italy
Pages: 44 p.
Author: M. van der Heijden
Publisher: FAO
Series Title: FAO Legal Papers
Series Number: No. 114
ISBN: 978-92-5-140425-6
This Legal Paper draws upon existing frameworks such as the Codex Alimentarius, World Trade Organization agreements, and other international agreements to highlight gaps and challenges in regulating new food technologies. The paper also addresses legal perspectives on broader societal and ethical implications, particularly regarding sustainable development, human rights, and environmental sustainability. The paper explores regional and national legislative approaches to cell-based and precision fermentation-derived foods, underscoring that current national food safety frameworks, particularly those that apply to new food sources, production systems, or genetically modified foods (where applicable), would generally apply to cell-based and precision fermentation-derived products. While some countries require food safety authorities to clarify which provisions of food legislation apply to these products, others may need legal reforms and updates.
Keywords: Cell-based foods, precision fermentation, food production, food processing, food quality controls, international law, legal frameworks, case studies
References:
https://openknowledge.fao.org/items/3cf295a5-19b4-46af-8e24-100c168d7dc5