Pre-Market Approval and Its Impact on Food Innovation: The Novel Foods Example

The role of social transmission in directing food preference was assessed in adult wild mice living in seminatural outdoor enclosures located in south-eastern Australia. We first examined whether mice recently fed one novel food and then released back into the enclosure (demonstrator mice) influenced the food preference of mice presented with a choice between that novel food and one other novel food. Then we examined the food preference of mice presented with a novel food and their staple food, after demonstrator mice were fed with the novel food and returned to the enclosure. The main results were as follows: (i) mice given a choice between two novel foods, in the presence of demonstrator mice, consumed significantly more of the novel food to which demonstrator mice had been exposed; and (ii) mice given a choice of one novel food and their staple food, in the presence of demonstrator mice that had been exposed to the novel food, ate similar amounts of the two foods. The adaptive value of different strategies of food selection is discussed.

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Novel Food legislation and consumer acceptance - importance for the food industry

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2021.v33.i2.2257 ◽

2021 ◽

pp. 93

Author(s):

Nada Knezevic ◽

Slavka Grbavac ◽

Marina Palfi ◽

Marija Badanjak Sabolović ◽

Suzana Rimac Brnčić

Keyword(s):

Safety Assessment ◽

Compositional Data ◽

Specific Information ◽

The Novel ◽

Food History ◽

National Guidelines ◽

Food Ingredients ◽

Novel Food ◽

Novel Foods ◽

Food Legislation

Novel foods are defined as food and food ingredients that have not been used to any significant extent in a particular country. This paper offers a brief overview of the current novel food legislation in European Union, Great Britain, USA, Australia and New Zealand, Canada and China. Prior to sale, food business operators (manufacturers or importers) are required, under different regulations and procedures, to submit information to Food Safety Authority about the product in question for a safety assessment. The approaches and specific information used to assess the safety of novel foods are outlined in national Guidelines. Generally, applicant should provide a detailed description of the novel food (identity of the novel food, production process, compositional data, proposed uses and use levels and anticipated intake of the novel food, history of use of the novel food and/or of its source, absorption, distribution, metabolism and excretion, nutritional information, toxicological information and allergenicity) for the safety assessment and market approval of a novel food.

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Testing responses to novelty in cattle: behavioural and physiological responses to novel food

Animal Science ◽

10.1017/s1357729800053571 ◽

2003 ◽

Vol 76 (2) ◽

pp. 327-340 ◽

Cited By ~ 7

Author(s):

M.S. Herskin ◽

L. Munksgaard ◽

A.-M. Kristensen

Keyword(s):

Heart Rate ◽

Fish Oil ◽

Individual Characteristics ◽

The Novel ◽

Feeding Method ◽

Novel Food ◽

Novel Foods ◽

Behavioural Responses ◽

Eucalyptus Oil ◽

Motivational Conflict

AbstractIn order to develop a behavioural test as well as gain information about behavioural response to novel food, we performed four experiments with cattle kept in tie-stalls and observed the behaviour (approach/avoidance, self-grooming and consummatory behaviour) for 10 (experiment 3 and 4) or 30 (experiment 1 and 2) min after provision of novel food.In experiment 1, the effects of the novelty of the feeding method were tested using nine heifers provided with 2 kg of their usual food from the usual fodder truck or from a basket made of plastic. The novel feeding method induced increased sniffing, decreased duration of eating and increased self-grooming.The effects of the degree of novelty of a food were examined in experiment 2 using heifers (no. = 8 to 12) and three concentrations of fish oil (1•5, 6 or 24 g/kg) and eucalyptus oil (5, 20 or 80 drops per kg) added to the usual food. Increasing the concentration of eucalyptus oil in the food led to changes in behaviour, while the addition of fish oil led to a less clear response. However, both suggested that the behaviour reflected the degree of novelty in the food. Behavioural responses to two novel foods (4 kg carrots v. 80 drops per kg of eucalyptus oil added to the usual food) as well as individual characteristics and repeatability within 72 h were examined in experiment 3. The behavioural responses to the novel foods differed, showing a higher level of approach and attempts to eat the carrots, and responses to the two different novel foods were not correlated. At the second provision, the acceptability of the carrots was greater, however responses to carrots showed an acceptable repeatability.Finally, the cardiac (heart rate) and behavioural responses to usual food and novel food (4 kg carrots) were compared in experiment 4. Provision of novel food led to behavioural signs of motivational conflict and neophobia while the heart rate tended to be lower than when the cows were provided with usual food.These results provide evidence that behavioural responses to novel food in cattle include signs of motivational conflict between eating motivation and neophobia, reflecting the degree of novelty in the test situation including the feeding method. However, palatability of the food might also affect the responses, and the data on heart rate suggest that novel food is not a fear-inducing stimulus.

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Insects as food and feed: can research and business work together?

Journal of Insects as Food and Feed ◽

10.3920/jiff2016.0040 ◽

2017 ◽

Vol 3 (2) ◽

pp. 155-160 ◽

Cited By ~ 2

Author(s):

D. Dobermann

Keyword(s):

Animal Feed ◽

The Novel ◽

Collaborative Partnership ◽

Access To Resources ◽

Novel Foods ◽

Personal Risk ◽

Food And Feed ◽

Insects As Food

There is an apparent incongruence between businesses and researchers targeting insects for food and feed. With the Novel Foods Application looming, legislative hurdles to insects in animal feed and the uncertainty of Brexit, businesses and researchers find themselves questioning whether a collaborative partnership is worth pursuing. Discussion with experts on both sides highlighted the main tension points and possible paths to reconciliation. The key differences were established as views on end goals, access to resources, inherent personal risk and communication of findings. Ultimately, for the marriage of business and research to survive it must be recognised how similarities, however limited, work together rather than how differences divide.

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Prevalence, severity, and clinical correlates of food neophobia in Salvadorian youth

Bulletin of the Menninger Clinic ◽

10.1521/bumc.2021.85.1.42 ◽

2021 ◽

Vol 85 (1) ◽

pp. 42-58

Author(s):

Robert R. Selles ◽

Monica S. Wu ◽

Juan Carlos Novoa ◽

Raquel Marina Zepeda-Burgos ◽

Daniel Guttfreund ◽

...

Keyword(s):

Factor Analysis ◽

Health Anxiety ◽

Demographic Variables ◽

The Novel ◽

Obsessive Compulsive ◽

Food Neophobia ◽

Obsessive Compulsive Symptoms ◽

Novel Foods ◽

Clinical Correlates ◽

Clinically Significant

Food neophobia (FN) describes problematic fear-based avoidance/restriction of novel foods. Using the novel parent-reported Measure of Food Neophobia (MFN), the authors examined FN symptoms and impairment in 305 Salvadorian children and explored clinical correlates. Factor analysis supported the MFN's designed structure to inquire about FN symptoms and FN impairment. At least one FN symptom was observed in 91% of the sample; however, only 9% were rated as having moderate or greater impairment. Demographic variables were not associated with FN; however, FN was positively correlated with internalizing, externalizing, inattention, health anxiety, and obsessive-compulsive symptoms. Inattention symptoms and health anxiety emerged as significant predictors of FN symptoms, while FN symptoms were the only significant predictor of FN impairment. The present study supports the MFN and provides information about FN in a general population, including the prevalence of clinically significant symptoms and association with psychological domains. Continued investigation of FN is still needed.

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Akkermansia muciniphila: a novel functional microbe with probiotic properties

Beneficial Microbes ◽

10.3920/bm2016.0009 ◽

2016 ◽

Vol 7 (4) ◽

pp. 571-584 ◽

Cited By ~ 52

Author(s):

C. Gómez-Gallego ◽

S. Pohl ◽

S. Salminen ◽

W.M. De Vos ◽

W. Kneifel

Keyword(s):

Safety Assessment ◽

Intestinal Tract ◽

Probiotic Properties ◽

The Novel ◽

The European Union ◽

Safety Properties ◽

Novel Foods ◽

Akkermansia Muciniphila ◽

Human Intestinal Tract

Akkermansia muciniphila is an intestinal anaerobe which has been proposed as a new functional microbe with probiotic properties. However, the species is not included in the European Union qualified presumption of safety (QPS) list and has not yet been assessed. Moreover, products containing A. muciniphila are not on the market and are thus controlled by the Novel Foods Regulation, which requires extensive safety assessment. This review addresses the safety aspects of the use of A. muciniphila based on published information on its functions in humans and predictions based on its activity in model animals. Further, comprehensive studies related to A. muciniphila and its safety properties have gradually appeared and are summarised here. Many of the criteria required for novel food safety assessment in Europe can thus be fulfilled. However, studies focusing on the toxicological properties of A. muciniphila, including long-term and reproduction studies, have not so far been reported and are discussed in the light of the observation that most, if not all, healthy subjects are known to carry this intestinal anaerobe. As this also applies to other beneficial bacteria found in the human intestinal tract, the A. muciniphila case can be seen as a model for the comprehensive safety evaluations required by the European authorities.

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