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Europe is ready for food innovation, including cultured meat

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Bruno Guterres, head of the European Commission’s unit responsible for new foods, said Europe is ready to innovate in food production, including cell-based foods, on the 27th.H Scientific symposium on foods derived from cell cultures organized by the European Food Safety Authority (EFSA) on 11 May.

Innovative new cell cultures, tissue engineering and precision fermentation techniques are paving the way for potentially new foods such as meat or dairy products. Under the EU’s new foods regulation, the Commission is responsible for granting market access to new foods after the EFSA has assessed their safety.

“We don’t have any preconceived notions about cell-based products, but they must be subject to undeniable scientific evaluation,” he said. Bruno Guterres At the opening of the seminar.

To date, the FRA has completed the evaluation of nearly 100 applications for a license for new foods, which were not on the table of European consumers before May 15, 1997. These include products found in nature, such as basil seeds, parsnips and crickets. However, the scientific body recognizes that its risk assessment methods must be well adapted to support the introduction of products from emerging and evolving technologies.

“We don’t know what role foods derived from cells will play in our diet, but we do know that they should be safe,” said the Norwegian Institute of Public Health. That’s also what they said helle knutsen and the FRA’s Novel Foods panel for the symposium audience.

Actually, that’s 27H The symposium aims to provide clear scientific advice to inform both scientists and stakeholders involved in presenting complex scientific files.

This will allow companies to benefit from a certain degree of certainty in the legal environment and will provide them with certainty. Bruno Gautrais added that while the industry seeks a legal framework, regulators seek to ensure the safety of these products, so Europe must have “responsible operators who strive to be honest and share data, including when their products are on the market”.

So far, the FRA has not received any scientific briefs from companies producing cell-based foods, because it considers the process to be very rigorous and time-consuming compared to regulatory frameworks in other countries.

“The idea of ​​cultured meat originated in Europe,” he said. Valeria TelloniAn expert in organizational affairs within the consortium Cellular Agriculture Europe. “We want to contribute as clearly as possible to scientific advice so that cultivated products can enter the European market and not just outside it.”

With so few cell-based foods currently available in singapore, more and more companies are moving to asia to start manufacturing their products. Meetable was organized by a Dutch biotechnology company World first taste of pork sausages grown on May 11 in Singapore, after gaining approval earlier this year.

According to EuropaBio, the largest European consortium for the biotechnology sector, Europe must act now and reduce the waiting time for the examination of applications in order to prevent companies from leaving Europe.

However, the companies are waiting strategically, saying the correct cell capacity and production process must be consistent before filing their cases: “Developing a process and getting it right takes time. We know process design will change over the next 18 months.” Marian EllisHead of the Department of Chemical Engineering, University of Bath.

Translated article from the American magazine Forbes – Author: Daniela De Lorenzo

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