New food sources and production systems: a comparison of international regulations and China’s advancements in novel foods with synthetic biology
The global shift towards sustainable food systems has sparked innovations in food sources and production systems, including cell-based meat, plant-based food products, precision fermentation, and 3D food printing. These advancements pose regulatory challenges and opportunities, with China emerging a...
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Format: | Article |
Language: | English |
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Tsinghua University Press
2024-09-01
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Series: | Food Science and Human Wellness |
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Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250253 |
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author | Xin Liu Di Wu Yi Shao Yongning Wu |
author_facet | Xin Liu Di Wu Yi Shao Yongning Wu |
author_sort | Xin Liu |
collection | DOAJ |
description | The global shift towards sustainable food systems has sparked innovations in food sources and production systems, including cell-based meat, plant-based food products, precision fermentation, and 3D food printing. These advancements pose regulatory challenges and opportunities, with China emerging as a critical player in adopting and regulating new food technologies. This review explores the international landscape of new food sources and production systems (NFPS), focusing on China’s role and regulatory approaches compared to global practices. Through this comparative analysis, we aim to contribute to the ongoing dialogue on food safety regulation, offering insights and recommendations for policymakers, industry stakeholders, and researchers engaged in the global food system’s evolution. This comprehensive overview underscores the dynamic nature of regulatory frameworks governing NFPS, highlighting the international efforts to ensure food safety, consumer protection, and the sustainable evolution of the food industry. |
format | Article |
id | doaj-art-bbd9f1b4b82b492ab5dc06e4c0b17b43 |
institution | Kabale University |
issn | 2097-0765 2213-4530 |
language | English |
publishDate | 2024-09-01 |
publisher | Tsinghua University Press |
record_format | Article |
series | Food Science and Human Wellness |
spelling | doaj-art-bbd9f1b4b82b492ab5dc06e4c0b17b432025-01-10T06:56:56ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-09-011352519254210.26599/FSHW.2022.9250253New food sources and production systems: a comparison of international regulations and China’s advancements in novel foods with synthetic biologyXin Liu0Di Wu1Yi Shao2Yongning Wu3Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaInstitute for Global Food Security, School of Biological Sciences, Belfast B79 5DL, United KingdomNHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, ChinaNHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, ChinaThe global shift towards sustainable food systems has sparked innovations in food sources and production systems, including cell-based meat, plant-based food products, precision fermentation, and 3D food printing. These advancements pose regulatory challenges and opportunities, with China emerging as a critical player in adopting and regulating new food technologies. This review explores the international landscape of new food sources and production systems (NFPS), focusing on China’s role and regulatory approaches compared to global practices. Through this comparative analysis, we aim to contribute to the ongoing dialogue on food safety regulation, offering insights and recommendations for policymakers, industry stakeholders, and researchers engaged in the global food system’s evolution. This comprehensive overview underscores the dynamic nature of regulatory frameworks governing NFPS, highlighting the international efforts to ensure food safety, consumer protection, and the sustainable evolution of the food industry.https://www.sciopen.com/article/10.26599/FSHW.2022.9250253new food sourcesfood production systemfood safetyinternational regulationsynthetic biologychina |
spellingShingle | Xin Liu Di Wu Yi Shao Yongning Wu New food sources and production systems: a comparison of international regulations and China’s advancements in novel foods with synthetic biology Food Science and Human Wellness new food sources food production system food safety international regulation synthetic biology china |
title | New food sources and production systems: a comparison of international regulations and China’s advancements in novel foods with synthetic biology |
title_full | New food sources and production systems: a comparison of international regulations and China’s advancements in novel foods with synthetic biology |
title_fullStr | New food sources and production systems: a comparison of international regulations and China’s advancements in novel foods with synthetic biology |
title_full_unstemmed | New food sources and production systems: a comparison of international regulations and China’s advancements in novel foods with synthetic biology |
title_short | New food sources and production systems: a comparison of international regulations and China’s advancements in novel foods with synthetic biology |
title_sort | new food sources and production systems a comparison of international regulations and china s advancements in novel foods with synthetic biology |
topic | new food sources food production system food safety international regulation synthetic biology china |
url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250253 |
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