Summary
The resilience of our global food system depends on its ability to maintain food safety and sustainability. Scientists urge food companies and regulators to understand the interconnectedness of food, animal, and environmental health using the One Health Framework. We discuss how the food industry is transforming their approach to food safety and sustainability using proactive AI risk models, data sharing and governance, and consumer-driven initiatives. Further, we discuss the interesting challenges of assessing food safety risks of plant-based and alt proteins, adapting traditional food safety practices to fit new proteins, navigating the current regulatory landscape, and gaining consumer trust on safety. We also comment on how regulators can better support the approval and commercialization of these novel products.
Moderators
Matt Tom, Co-founder, GFPBAP
Tawanda Muzhingi, co-founder, GFPBAP
Panelists
Renata Ivanek-Miojevic, Professor, Cornell University
Mathilde do Chi, Food Law & Regulatory, Forward Food Law
Matt Stasiewicz, Assoc Professor, University of Illinois Urbana-Champaign