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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Main Authors: Xin Liu, Di Wu, Yi Shao, Yongning Wu
Format: Article
Language:English
Published: Tsinghua University Press 2024-09-01
Series:Food Science and Human Wellness
Subjects:
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.
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institution Kabale University
issn 2097-0765
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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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AT yishao newfoodsourcesandproductionsystemsacomparisonofinternationalregulationsandchinasadvancementsinnovelfoodswithsyntheticbiology
AT yongningwu newfoodsourcesandproductionsystemsacomparisonofinternationalregulationsandchinasadvancementsinnovelfoodswithsyntheticbiology