FAO report: Precision Fermentation – With a Focus on Food Safety

The Food and Agriculture Organisation of the United Nations (FAO) has published the report “Precision Fermentation – With a Focus on Food Safety“, which examines the emerging technology of precision fermentation and its implications for food safety.
Precision fermentation involves using specifically engineered microorganisms to produce targeted food ingredients such as proteins, lipids, and vitamins, often as sustainable alternatives to animal-derived products.
The report highlights the lack of a global definition for precision fermentation, complicating harmonised international regulations. It provides an in-depth analysis of the production process, potential food safety hazards-including allergenicity concerns-and compares regulatory frameworks across various countries. Through three detailed case studies and consultations with regulatory experts worldwide, the publication aims to guide policymakers and food safety authorities in establishing effective, adaptive regulatory approaches to ensure the safe introduction of precision-fermented foods globally.