- A new report by the Food Standards Agency (FSA) and Food Standards Scotland (FSS) highlights innovative food technologies set to transform UK diets within the next 10 to 15 years.
- These innovations include lab-grown meats and foie gras, edible insects and vertical farming, with some products already undergoing risk assessment or temporary sale in the UK.
- The FSA is conducting thorough safety assessments for these novel foods, considering factors such as allergens, toxicology, microbial contamination and both acute and chronic health risks.
- Allergen proteins found in edible insects, similar to crustaceans, are a key consideration in safety evaluations, as are the nutritional profiles of lab-grown alternatives.
- Future developments could include plant-based ingredient factories and gas fermentation, while 3D-printed foods, though further off, may offer personalised dietary solutions, particularly for those with swallowing difficulties.
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