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

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外文摘要：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.

外文关键词：

New food sourcesFood production systemFood safetyInternational regulationSynthetic biologyChina

作者：

Xin Liu、Di Wu、Yi Shao、Yongning Wu

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作者单位：

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

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基金：

National Key Research and Development Program of ChinaSpecial Project of Central Guide to Local Science and Technology Development(Innovation platform construction for food green

项目编号：

2022YFF11025002022BGE247

出版年：

2024

DOI：

10.26599/FSHW.2022.9250253

食品科学与人类健康(英文)

CSTPCD

ISSN：

年,卷(期)：2024.13(5)