Identification of hazards in meat products manufactured from cultured animal cells
Identification of hazards in meat products manufactured from cultured animal cells: research gaps identified from the review
Knowledge gaps identified through the research.
The research is based on a review of the scientific literature in 2020 and therefore only represents a snapshot of the evidence available at this time in the public domain. All relevant papers were included, regardless of funding source, and therefore any biases or speculations of the underlying papers may be present in the review.
There were considerable gaps in the type of knowledge that is required by other regimes within UK novel foods regulations available in the public domain. For instance, there was little or no empirical data found on the final analytical composition of products, key toxicology data, nutrition profiles, product stability, allergy risk, and any recorded adverse effects when consumed by animals or humans. Safety aspects were more commonly found in the literature on aspects of the environment or impact of the product, with inconsistent results with some reporting negative environmental impact and others positive outcomes.