Caution urged over the safety of food grown in a lab

International food scientists are urging caution over the safe production of cell-based food, so what does this mean for futuristic food producers here?

Growing animal protein directly from cell cultures is developing as a sustainable alternative to conventional meat. 

However, a World Health Organisation report has identified a list of potential hazards related to lab-based food production, urging attention to the safety of ingredients, including potential allergens, and equipment used which is unique to cell-based food production.

The Food Safety Aspects of Cell-based Food report identifies possible hazards in the cell sourcing, production, harvesting and processing stages. 

Also the dangers inherent in inconsistencies of terminology. Kathryn speaks with Professor of Food Science at the University of Otago, Phil Bremer, who is also Chief Scientist for the New Zealand Food Safety Science Research Centre, where the WHO report is being welcomed as a blueprint for the New Zealand arm of the industry to develop new opportunities in a way that protects Kiwi consumers and our export industry.