EFSA Scientific Colloquium 27: Cell Culture‐derived Foods and Food Ingredients

EFSA organised a scientific colloquium in May 2023 to (i) identify sectors in the agri‐food system relevant to cell culture‐derived foods and food ingredients, (ii) review the state of the art of relevant concepts, technologies, and derived products, and to (iii) discuss emerging safety and methodological aspects and their impact on EFSA's risk assessment approaches. The colloquium included an opening plenary session with internationally renowned experts who set the scene with presentations on the current state of cell culture‐derived foods, including foods derived from precision fermentation. Subsequent discussions were organised in three break‐out sessions, each aimed at exploring one the following areas: a) “Food safety hazards associated to cell culture‐derived foods of animal or plant origin, b) New developments in engineered microbial cell factories: considerations for their safety assessment, and c) Development needs for the safety assessment of food ingredients derived from precision fermentation. A group of international experts discussed in a round table format, issues and questions from the audience related to “risk assessment of cell culture‐derived foods and food ingredients: priorities and challenges”. The following represent the overall key points, or “take‐home messages” from the scientific colloquium clustered in 1) safety and technological issues as noted in the “key outcomes” of the break‐out sessions, 2) regulatory aspects including EFSA guidance documents, and 3) engagement and collaboration needs addressed to EFSA and all stakeholders. The next steps of EFSA should include to consider safety‐ and production‐related aspects of cell culture‐derived foods and food ingredients in an eventual update of the EFSA Novel Food Guidance, increased EFSA communication activities around cell culture‐derived foods, precision fermentation and food ingredients in general, continued engagement of EFSA (staff) in the scientific discussions at scientific events and to explore possibilities how EFSA could provide increased support for this innovative food sector