The SAFERMENT project aims to identify and analyze potential food safety hazards in production chains of dairy protein analogues based on precision fermentation (PF), from the substrate to the end-product and consumer. An inventory and assessment of the potential hazards will aid stakeholders in this field to develop safe production chains and end products derived from precision fermentation. The focus is on genetically modified micro-organisms (GMMs) that produce analogues of dairy proteins, and the proposed research will address food safety as an integral part of the safety culture surrounding innovative fermentation-based production methods and novel food development and manufacturing.

The specific food safety aspects that will be addressed in this project are 1) the allergenic properties of recombinant dairy protein analogues, 2) differences in protein modifications between recombinant analogues and natural variants of dairy proteins and how this might be used in food authentication, 3) the presence of recombinant genetic material in protein fractions to be used in novel food products, 4) hazard identification and risk analysis in production chains of dairy protein analogues, and 5) consumer risk perception for the consumption of novel food products containing animal-free dairy proteins produced using GMMs.

Outcomes from the project will contribute to the implementation of safe production chains for recombinant dairy protein analogues and their safe use as food ingredients. Early identification of safety issues in the production chains and how to address them will be of importance for both producers and end-users of these food ingredients. The project will also provide an overview of consumer attitudes towards products containing animal-free yet recombinant dairy protein analogues. The outcomes of this project will thus be important for safe and successful commercialization of recombinant animal-free dairy protein analogues.

The SAFERMENT project contributes to the KIA objectives, as it focuses on the development of sustainable production systems for the animal-free production of animal proteins.

Specifically, the project will provide knowledge on potential food safety hazards in the production of animal proteins produced through precision fermentation, and how these hazards can be controlled in production processes. Also, knowledge will be generated on the options for authenticity control of these novel food products and consumer attitudes towards these products, thereby contributing to mission D (Appreciated, healthy and safe food). Ultimately, the outcomes of the SAFERMENT project will contribute to MMIP D4 as it focuses on developing safe novel food
production chains, which will help prevent food safety incidents and crises.

MMIP D4 aims to develop more sustainable and safe food production chains, with better detection and control of chemical and microbial hazards in the chain to prevent food safety incidents and increased transparency on product composition.
SAFERMENT fits in with these outcomes of MMIP D4, in the following ways:

Impact:
SAFERMENT focuses on animal-free production of animal proteins using precision fermentation, which is expected to be a more sustainable production chain than animal-based production.

Outcome:
The use of precision fermentation for the production of animal proteins is an example of a changing food system. SAFERMENT explores the potential food safety hazards of precision fermentation, with the aim to provide methods to control or detect these hazards. Thereby, food safety incidents within the novel production system can be prevented.

The SAFERMENT project will deliver the following outcomes that are important for the safe
production, application and commercialization of dairy protein analogues:
Insights into allergenic properties of microbially-produced recombinant dairy protein analogues, as compared to conventional counterparts.
Detection methods for recombinant material of GMMs that produce dairy protein analogues.
Detection methods for distinguishing recombinant dairy proteins from their conventional
counterparts.
Inventory and analysis of hazards in precision fermentation production chains for dairy protein
analogues.
Risk assessment to identify potential public health risks related to the consumption of dairy
protein analogues.
Overview of consumer viewpoints in the Netherlands on novel food products containing
animal-free recombinant dairy proteins.