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Annual Review of Food Science and Technology

Volume 16, 2025

Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation–Produced Food Ingredients

  • Jing Jin1, Heidy M.W. den Besten2, Ivonne M.C.M. Rietjens3 and Frances Widjaja-van den Ende3
  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China 2Laboratory of Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands 3Division of Toxicology, Wageningen University & Research, Wageningen, The Netherlands; email: [email protected]
  • Vol. 16:171-194 (Volume publication date April 2025)
  • First published as a Review in Advance on January 02, 2025
  • Copyright © 2025 by the author(s).
    This work is licensed under a Creative Commons Attribution 4.0 International License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. See credit lines of images or other third-party material in this article for license information.

Abstract

The growing human population, climate change, and environmental pollution pose urgent threats to global food security. New plant-based foods and precision fermentation that enable the production of new food ingredients can contribute to a revolutionary change in the food industry and can contribute to food security, yet they do not come without hazards. In this review, we describe the hazards of new plant-based foods, including precision fermentation–produced food ingredients. For these foods derived from plant-based raw materials, chemical and microbiological hazards are presented, including natural hazards, environmental hazards, and hazards derived from (inadequate) food processing. In addition, prospects for safety improvement of new plant-based foods and precision fermentation–produced food ingredients are also discussed. Chemical and microbiological hazards of new plant-based foods and precision fermentation–produced food ingredients are to be included in the hazard analysis and critical control point plans. New plant-based foods present hazards carried over from the plant-based raw materials and new hazards from the production process and storage, whereas the risks appear lower for precision fermentation–produced food ingredients than for regular fermented foods because of the use of a more controlled environment and purification of the targeted ingredients.

Keyword(s): chemical hazards, microbiological hazards, new plant-based foods, precision fermentation–produced food ingredients
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2025-04-28
2025-06-13
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/content/journals/10.1146/annurev-food-111523-122059
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Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation–Produced Food Ingredients
Annual Review of Food Science and Technology 16, 171 (2025); https://doi.org/10.1146/annurev-food-111523-122059
/content/journals/10.1146/annurev-food-111523-122059
/content/journals/10.1146/annurev-food-111523-122059
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