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Open Access

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

Xin Liua, Di Wub( ), Yi Shaoc( ), Yongning Wuc,d( )
Key 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, China
Institute for Global Food Security, School of Biological Sciences, Belfast B79 5DL, United Kingdom
NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, China
Department of Nutrition and Food Safety, Peking Union Medical College, Research Unit of Food Safety, Chinese Academy of Medical Sciences, Beijing 100021, China

Peer review under responsibility of Tsinghua University Press.

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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.

Keywords

New food sourcesFood production systemFood safetyInternational regulationSynthetic biologyChina

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Food Science and Human Wellness
Volume 13 Issue 5,
September 2024
Pages 2519-2542
DOI: 10.26599/FSHW.2022.9250253
Cite this article:
Liu X, Wu D, Shao Y, et al. 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, 2024, 13(5): 2519-2542. https://doi.org/10.26599/FSHW.2022.9250253

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Received: 03 April 2024
Revised: 13 April 2024
Accepted: 25 April 2024
Published: 10 October 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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