Cell-cultured meat and seafood offer a sustainable opportunity to meet the world's increasing demand for protein in a climate-changed world. A responsible, data-driven approach to assess and demonstrate safety of cell-cultured meat and seafood can support consumer acceptance and help fully realize the potential of these products. As an initial step toward a thorough demonstration of safety, this review identifies hazards that could be introduced during manufacturing, evaluates applicability of existing safety assessment approaches, and highlights research priorities that could support safe commercialization. Input was gathered from members of the cultured meat and seafood industry, researchers, regulators, and food safety experts. A series of workshops were held with 87 industry representatives and researchers to create a modular manufacturing process diagram, which served as a framework to identify potential chemical and biological hazards along the steps of the manufacturing process that could affect the safety of a final food product. Interviews and feedback on draft documents validated the process diagram and supported hazard identification and evaluation of applicable safety methods. Most hazards are not expected to be novel; therefore, safety assessment methods from a range of fields, such as conventional and novel foods, foods produced from biotechnology, pharmaceuticals, and so forth, are likely to be applicable. However, additional assessment of novel inputs or products with significant differences from existing foods may be necessary. Further research on the safety of the inputs and associated residues, potential for contamination, and development of standardized safety assessment approaches (particularly animalfree methods) is recommended.

with 500-ml. samples of the grain. An effort was made to arrange for the degree of packing to be similar to that employed in the diffusion experiments. The results in order of increasing air space were maize 41%, wheat 46%, barley 50% and oats 5876 of the total volume occupied by the samples. The rates of diffusion at room temperatures, however, fall in the order of maize, barley, wheat and oats. The reversal of the positions of wheat and barley suggest that factors other than intergranular air space may be involved.In simple systems, where gaseous movement is not complicated by surface adsorption or other factors, the rate of diffusion is inversely proportional to the square root of the density of the diffusing gas. This allows a comparison between the results recorded here for wheat and the results for carbon dioxide reported by earlier workers. Henderson & Oxley give a mean coefficient for carbon dioxide of 0.0415. When corrected for density this indicates a figure of 0.0487 for oxygen, considerably lower than the mean of 0.0670 at 23' reported in the present study. Robertson, who considers that his results might have been affected by slight mass flow through the grain, gave a figure of 0.060 for CO, which, when corrected, indicates a diffusion rate for oxygen as high as 0.0704. The considerable discrepancy observed on comparing the results of Henderson & Oxley with those reported here siiggests, therefore, that factors other than density may have an effect on the diffusion rate. AcknowledgmentsThe author wishes to thank Mr. J. B. McCabe who assisted throughout this investigation, Mr. G. A. McIntyre who carried out the statistical analysis of the results and advised on the experimental method and Mr. L. A. Marshall who drew the diagram.Wholemeal flour and sieved fractions have been examined by methods previously described for the determination of starch, hemicelluloses (including pentosans), sugars and cellulose in wheat flour.', With few minor modifications, they are shown to be applicable also t o samples of commercial bran, endosperm and germ.

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Methods are given for the determination of the four main classes of carbohydrate in wheat flour, viz., starch, pentosan, sugars and cellulosic material. The sum of the individual classes so found agrees closely with the figures obtained as ‘carbohydrate by difference’.

The composition of the hemicellulose fractions of wholemeal and flours of about 70s; extraction in terms of anhydro-arabinose, xylose and uronic acid units has been inwstigated. It has been shown that the hemicelluloses, on distillation with hydrochloric acid, behave in the same manner as an equimolecular mixture of arahinose and xylose. Xylose is a suitable standard for the distillation process, and the ' xylose equivalent ' of a wheat fraction multiplied by 0.97 is a quantitative measure ol the hemicellulose present, pro\-ided this is not less than 1,8:/,.