Toxicological risks of dairy proteins produced through cellular agriculture: Current state of knowledge, challenges and future perspectives

• Published in: Future foods : a dedicated journal for sustainability in food science 2024-12, Vol.10, p.100412, Article 100412
• Main Authors: Fytsilis, Vaios D., Urlings, Miriam J.E., van Schooten, Frederik-Jan, de Boer, Alie, Vrolijk, Misha F.
• Format: Article
• Language: English
• Subjects: Cell-based dairy; Cellular agriculture; Food safety; NAMs; Sustainability
• ISSN: 2666-8335; 2666-8335
• DOI: 10.1016/j.fufo.2024.100412

•Sustainable food production is necessary in the time of climate crisis.•Cellular agriculture is a promising sustainable technology for food production.•Dairy produced via cellular agriculture can introduce novel toxicological concerns.•Innovation in food production should be met by innovation in food safety assessment. The growing population and the associated increasing demand for high-protein meals are the main drivers of the protein transition. To meet demand, the food industry has turned to new technologies, such as food production through cell culture methods, also known as cellular agriculture. The interest in cellular agriculture is rising, and more products produced this way are seeking regulatory approval, including cell-based dairy products. This review explores the potential toxicological challenges that may arise from cell-based dairy production, in regards to human consumption. The purpose is to identify knowledge gaps and elucidate an inscrutable field. The major production routes are described and analyzed regarding potential safety concerns and the current state of the industry. An in-depth look into the EU regulatory requirements concerning these foods is offered, along with a detailed overview of the potential risks and ways to assess them, focused on new approach methodologies (NAMs). Cellular agriculture presents novel advantages and disadvantages in regard to food safety. To assess these novel risks, both regulatory and toxicological sciences need to adapt in order to keep up with innovations in food production. The advancement and integration of NAMs in food safety assessment is a crucial step to achieving this goal.