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The ILSI Research Foundation hosts, sponsors, and co-organizes a variety of scientific events. Use the filter option to view events by date and title. To clear the filter, click reset.

Upcoming Events

Workshop on Microbial Biotechnology for Novel Foods

Boulogne-Billancourt, France

With support from the USDA Foreign Agricultural Service and OECD, the ILSI Research Foundation is organizing this workshop to convene scientists and policymakers from academia, industry, and governments to discuss trade, regulations, and communication of low-risk, well-characterized food/beverages and their ingredients that have been derived from biotech microbes, algae, and fermented products.

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									Overview			
					
				Overview
							

The New Technologies and Production Methods Division at the USDA Foreign Agricultural Service (USDA FAS) has provided the ILSI Research Foundation with a grant to host a workshop on utilizing microbial biotechnology to produce novel food/beverages and food/beverage ingredients. For decades, microbes have been engineered using rDNA to produce chymosin (rennin), the enzyme required for cheesemaking. Currently, 80-90% of global cheesemaking utilizes chymosin. Biotechnology is now being used to produce a range of foods, beverages, and their ingredients in the food industry, including techniques other than genetic engineering. Biotech microbe-derived ingredients include, but are not limited to: 1) enzymes used to make wine, cheese, beer, and processed products ranging from baked goods to sauces, 2) vitamins used to make infant formula similar to human milk and wellness-enhancing products, and 3) food additives for seasoning, flavoring, coloring, or thickening, including those used for plant-based meat products. These microbial-derived products have been demonstrated to provide yield, purity, and cost competitiveness alternatives, as well as potential resource conservation.

The objective of this workshop is to convene scientists and policymakers from academia, industry, and governments to discuss trade, regulations, and communication of low-risk, well-characterized food/beverages and their ingredients that have been derived from biotech microbes, algae, and fermented products. The outcomes of this workshop will help to inform policy discussions and outreach efforts and enhance science-based regulatory frameworks that ultimately facilitate trade.

The workshop will convene experts from the U.S., Europe, Eurasia, and Asia to help identify areas of existing agreement, challenges, and next steps to implementing science-based, transparent, and functional regulations for novel food and their ingredients. Additionally, connecting experts on scientific communications around microbial-derived products should contribute to efforts to mitigate misinformation about these products. Overall, we hope that this workshop will provide an opportunity to support harmonized and trade-facilitating regulatory policies and technical requirements related to microbial-derived products through a shared understanding of these products and the proportionate risks associated with them.

This workshop will be hosted March 25-26, 2020 immediately following the meeting of the OECD Working Group for the Safety of Novel Foods and Feeds (WG SNFF). This one-and-a-half-day workshop will feature discussions of pre-circulated papers on science, trade and regulatory, and communication issues, targeting regulatory experts and scientists. The outcomes of the work will be a science-based consensus on microbial-derived products that will inform policy and communications strategies. This topic directly aligns with the work of the WG SNFF in assisting countries assess of the risk of transgenic foods. The international expertise of WG SNFF members in participating in this workshop will greatly inform the outcomes of the workshop.

Agenda

March 25, 2020

Time Topic Presenter(s)
9:00-9:10 Meeting Welcome Bertrand Dagallier
OECD ENV/EHS
9:10-9:30 Discussion of Meeting Format and Goals Dr. Andrew Roberts
ILSI Research Foundation
9:30-10:00 Plenary Talk on History and Future of
Microbial Biotechnology for Novel Food
Dr. Jonathan McIntyre
CEO Motif FoodWorks, Inc.
10:00-10:15 Coffee and Tea Break  
Author-Led Question and Answer Sessions on the Pre-circulated Discussion Papers
10:15-11:00 Science of Microbial Products of Biotechnology
Q&A Session
11:00-11:45 Industry and Consumers of Products Derived from Microbial Biotechnology
Q&A Session
11:45-12:30 Trade of Food Products Derived from Microbial Biotechnology
Q&A Session
12:30-13:30 Lunch
13:30-15:00 Breakout Session for the Three Discussion Papers
Two people for each group will be assigned as notetaker and moderator.
15:00-15:15 Coffee and Tea Break
15:15-17:30 Breakout Session for the Three Discussion Papers (continued)
The notetaker and moderator will work with the group to develop a written document that addresses questions related to the discussion papers and provide this to the steering committee at the end of the session.
 
*The steering committee will meet in the evening to synthesize the notes from the breakout groups and determine the discussion topics for the second day.
 

March 26, 2020

Time Topic Presenter(s)
9:00-9:05 Meeting Welcome Steering Committee
9:05-10:15 Review and Discussion of Highlights from the Breakout Session ILSI Research Foundation
10:15-10:30 Coffee and Tea Break
10:30-12:30 Moderated Session
Responses to notes from the breakout groups and previous panel and discussion of challenges and future concerns.
Dr. Laura White
USDA Foreign Agricultural Service (USDA FAS) New Technologies and Production Methods Division
12:30-13:00 Meeting Wrap-Up OECD
USDA FAS
ILSI Research Foundation
[post_title] => Workshop on Microbial Biotechnology for Novel Foods [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => oecd-mbnf [to_ping] => [pinged] => [post_modified] => 2020-02-20 20:46:55 [post_modified_gmt] => 2020-02-20 20:46:55 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsirf.org/?post_type=event&p=11566 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) ) [post_count] => 1 [current_post] => -1 [in_the_loop] => [post] => WP_Post Object ( [ID] => 11566 [post_author] => 65 [post_date] => 2020-02-20 19:40:50 [post_date_gmt] => 2020-02-20 19:40:50 [post_content] => Overview Overview

The New Technologies and Production Methods Division at the USDA Foreign Agricultural Service (USDA FAS) has provided the ILSI Research Foundation with a grant to host a workshop on utilizing microbial biotechnology to produce novel food/beverages and food/beverage ingredients. For decades, microbes have been engineered using rDNA to produce chymosin (rennin), the enzyme required for cheesemaking. Currently, 80-90% of global cheesemaking utilizes chymosin. Biotechnology is now being used to produce a range of foods, beverages, and their ingredients in the food industry, including techniques other than genetic engineering. Biotech microbe-derived ingredients include, but are not limited to: 1) enzymes used to make wine, cheese, beer, and processed products ranging from baked goods to sauces, 2) vitamins used to make infant formula similar to human milk and wellness-enhancing products, and 3) food additives for seasoning, flavoring, coloring, or thickening, including those used for plant-based meat products. These microbial-derived products have been demonstrated to provide yield, purity, and cost competitiveness alternatives, as well as potential resource conservation.

The objective of this workshop is to convene scientists and policymakers from academia, industry, and governments to discuss trade, regulations, and communication of low-risk, well-characterized food/beverages and their ingredients that have been derived from biotech microbes, algae, and fermented products. The outcomes of this workshop will help to inform policy discussions and outreach efforts and enhance science-based regulatory frameworks that ultimately facilitate trade.

The workshop will convene experts from the U.S., Europe, Eurasia, and Asia to help identify areas of existing agreement, challenges, and next steps to implementing science-based, transparent, and functional regulations for novel food and their ingredients. Additionally, connecting experts on scientific communications around microbial-derived products should contribute to efforts to mitigate misinformation about these products. Overall, we hope that this workshop will provide an opportunity to support harmonized and trade-facilitating regulatory policies and technical requirements related to microbial-derived products through a shared understanding of these products and the proportionate risks associated with them.

This workshop will be hosted March 25-26, 2020 immediately following the meeting of the OECD Working Group for the Safety of Novel Foods and Feeds (WG SNFF). This one-and-a-half-day workshop will feature discussions of pre-circulated papers on science, trade and regulatory, and communication issues, targeting regulatory experts and scientists. The outcomes of the work will be a science-based consensus on microbial-derived products that will inform policy and communications strategies. This topic directly aligns with the work of the WG SNFF in assisting countries assess of the risk of transgenic foods. The international expertise of WG SNFF members in participating in this workshop will greatly inform the outcomes of the workshop.

Agenda

March 25, 2020

Time Topic Presenter(s)
9:00-9:10 Meeting Welcome Bertrand Dagallier
OECD ENV/EHS
9:10-9:30 Discussion of Meeting Format and Goals Dr. Andrew Roberts
ILSI Research Foundation
9:30-10:00 Plenary Talk on History and Future of
Microbial Biotechnology for Novel Food
Dr. Jonathan McIntyre
CEO Motif FoodWorks, Inc.
10:00-10:15 Coffee and Tea Break  
Author-Led Question and Answer Sessions on the Pre-circulated Discussion Papers
10:15-11:00 Science of Microbial Products of Biotechnology
Q&A Session
11:00-11:45 Industry and Consumers of Products Derived from Microbial Biotechnology
Q&A Session
11:45-12:30 Trade of Food Products Derived from Microbial Biotechnology
Q&A Session
12:30-13:30 Lunch
13:30-15:00 Breakout Session for the Three Discussion Papers
Two people for each group will be assigned as notetaker and moderator.
15:00-15:15 Coffee and Tea Break
15:15-17:30 Breakout Session for the Three Discussion Papers (continued)
The notetaker and moderator will work with the group to develop a written document that addresses questions related to the discussion papers and provide this to the steering committee at the end of the session.
 
*The steering committee will meet in the evening to synthesize the notes from the breakout groups and determine the discussion topics for the second day.
 

March 26, 2020

Time Topic Presenter(s)
9:00-9:05 Meeting Welcome Steering Committee
9:05-10:15 Review and Discussion of Highlights from the Breakout Session ILSI Research Foundation
10:15-10:30 Coffee and Tea Break
10:30-12:30 Moderated Session
Responses to notes from the breakout groups and previous panel and discussion of challenges and future concerns.
Dr. Laura White
USDA Foreign Agricultural Service (USDA FAS) New Technologies and Production Methods Division
12:30-13:00 Meeting Wrap-Up OECD
USDA FAS
ILSI Research Foundation
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