New food sources and production systems: a comparison of international regulations and China’s advancements in novel foods with synthetic biology

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Science and Human Wellness Pub Date : 2024-09-01 DOI:10.26599/FSHW.2022.9250253

Xin Liu , Di Wu , Yi Shao , Yongning Wu

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Abstract

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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新食品来源和生产系统：国际法规与中国利用合成生物学在新型食品方面取得的进展的比较

全球向可持续食品系统的转变引发了食品来源和生产系统的创新，包括细胞肉、植物食品、精密发酵和 3D 食品打印。这些进步带来了监管方面的挑战和机遇，而中国正在成为采用和监管新食品技术的重要参与者。本综述探讨了新食品来源和生产系统（NFPS）的国际格局，重点关注中国与全球做法相比所扮演的角色和采取的监管方法。通过比较分析，我们旨在为正在进行的食品安全监管对话做出贡献，为参与全球食品体系演变的政策制定者、行业利益相关者和研究人员提供见解和建议。这一全面概述强调了管理 NFPS 的监管框架的动态性质，突出了国际社会为确保食品安全、消费者保护和食品工业的可持续发展所做的努力。

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.