🧫Our 2-day colloquium on #CellCulture-derived food starts tomorrow!
We aim to gather views & insights from leading scientists & organisations on a technology increasingly being linked to #FoodProduction.
Our job as always: is it safe? A short thread👇
🐦🔗: https://n.respublicae.eu/EFSA_EU/status/1656276467393626112
Cell & tissue engineering allows the cultivation of biological material separately from the entire organism, eg without the other parts.
It’s already used in medicine to regenerate tissues or replace damaged or diseased cells.
Is food next?
🐦🔗: https://n.respublicae.eu/EFSA_EU/status/1656276470065504256
#cellculture technologies are behind potential new foods eg meat obtained from cultured cells or dairy proteins obtained from microorganisms - called #precisionfermentation
Do these foods exist in Europe? No…
🐦🔗: https://n.respublicae.eu/EFSA_EU/status/1656276472170946563
The EU hasn’t received any applications to authorise any cell-culture derived food like #labgrownmeat so we have not been asked to evaluate their safety.
But we expect applications in the near future and are ready to do the required scientific evaluation.
🐦🔗: https://n.respublicae.eu/EFSA_EU/status/1656276474314227713
What about the colloquium? We aim to be sure we’re considering all the latest scientific & #RiskAssessment developments in setting standards for evaluating the safety of these new food technologies. And we want to engage with producers & wider society. 👇
🐦🔗: https://n.respublicae.eu/EFSA_EU/status/1656276476319223809
Ultimately, consumers decide what they eat, eg some studies indicate a low willingness to try #cell culture derived meat due to perceived ‘unnaturalness’, but in the end, price & taste usually drive consumer choice the most.
Read our feature 👇
https://europa.eu/!Fpdm9F
🐦🔗: https://n.respublicae.eu/EFSA_EU/status/1656276478470791168