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Published on: June 10, 2016
A safety culture for plant cell culture-based foods
Lianne M S Bouwman1, Mark H J Sturme1, Gijs A Kleter1
1Wageningen Food Safety Research, Wageningen University & Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands.
Abstract:
Foods derived from cultured cocoa, coffee, or other plant cells are nearing commercialization. Given the novelty of the production process and product characteristics, it is advisable to address food safety early during product development. International harmonization of a case-by-case approach for pre-market safety assessments should be pursued.
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