The Food and Agriculture Organization of the United Nations (FAO) expressed the need for a common, global language to discuss cell-based foods at a recent meeting held in Israel.

A study published in China CDC Weekly gives insight into the mortality rate of past foodborne botulism outbreaks in China, and also points out seasonal, regional, and product trends associated with botulism cases.

The UK Food Standards Agency (FSA) and Food Standards Scotland (FSS) have launched a public consultation on a policy that aims to bring clarity to the British edible insect industry regarding authorization status during the transitional period after Brexit.

The European Food Safety Authority (EFSA) has assessed the food safety of mealworms and determined the novel food to be safe for certain uses.

While new food sources and food production systems can help address some of the pressing food security and sustainability challenges ahead, they may also bring some unique food safety issues that must be proactively considered and addressed. This article examines the food safety and quality aspects of edible insects and other "new food" sources, such as jellyfish, aquatic algae, seaweed, and invertebrates. 

Atelier Meats explains the benefits and technology behind lab-cultivated meats—including the food safety concerns underlining the science.

A report by the Food and Agriculture Organization (FAO) of the United Nations dives into the potential advantages and concerns around new foods, new technologies, and more.

Givaudan, Bühler, and Migros have established The Cultured Food Innovation Hub in Switzerland, which will open in 2022.

The Canadian Food Inspection Agency (CFIA) has launched a public consultation to seek feedback on the proposed guidelines for simulated meat and simulated poultry products. The consultation opened for a 30-day period from November 3, 2020 and closes on December 3, 2020.