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

Xin Liu, Di Wu*, Yi Shao*, Yongning Wu*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

1 Citation (Scopus)
31 Downloads (Pure)

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.

Original languageEnglish
Pages (from-to)2519-2542
Number of pages24
JournalFood Science and Human Wellness
Volume13
Issue number5
DOIs
Publication statusPublished - 01 Sept 2024

Keywords

  • China
  • Food production system
  • Food safety
  • International regulation
  • New food sources
  • Synthetic biology

ASJC Scopus subject areas

  • Food Science

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