 Did you know that food that is obtained from animals can now be made from cell cultures? Cell-based food production is one of the innovations that can help us feed a growing population. Cell culturing entails taking cells from an animal and growing them. But how does this work? A small sample of cells from a healthy animal like a cow or a fish can yield hundreds of kilograms of food product. Egg and dairy products can also be produced from cells. The cells are grown under controlled, hygienic conditions in a device called a bioreactor, which mimics the body of the animal. Depending on the product, this can happen within a matter of days. The cells are fed a mixture of nutrients like vitamins and amino acids and are developed into fat or muscle tissue. When the cells are ready, they are taken out of the bioreactor. Some products are grown in the form of slices of fish or cubes of meat and thus need no further processing. Cell-based foods can be mixed with other ingredients to make the final product before they are packaged for the consumer. FAO is working with members and partners to ensure good practices are followed to keep cell-based foods safe throughout the production process.