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

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.

scholarly journals Fundamental regulations concerning novel food products and food for special medical purposes with plant ingredients

2019 ◽  
Vol 65 (3) ◽  
pp. 64-68
Author(s):  
Justyna Baraniak ◽  
Małgorzata Kania-Dobrowolska
Keyword(s):  
Weight Control ◽  
Significant Degree ◽  
Human Consumption ◽  
Infants And Toddlers ◽  
Food Category ◽  
Food Ingredients ◽  
Novel Food ◽  
Novel Foods ◽  
Food Legislation ◽  
Definition Of

Summary A lot of products from food category specified in Regulation No. 609/2013 may contain herbal substances or their preparations. Definitions of food for infants and toddlers, food for special medical purposes, and total diet replacement for weight control are now clearly regulated by UE food legislation. The concept and definition of foodstuffs for particular nutritional published in Directive 2009/39/EC of the European Parliament and Council of 6 May 2009 do not apply. On 22 February 2019, Commission Delegated Regulation (EU) 2016/128 complementary to Regulation (EU) No. 609/2013, regarding specific compositional and information requirements for food of special medical purposes was applied. Novel foods and novel food ingredients are foods which have not been used for human consumption in UE to a significant degree before 15 May 1997.

scholarly journals Sea Buckthorn Leaves and the Novel Food Evaluation

2017 ◽  
Vol 71 (3) ◽  
pp. 111-114
Author(s):  
Sanna Kauppinen
Keyword(s):  
European Union ◽  
Significant Degree ◽  
Sea Buckthorn ◽  
Human Consumption ◽  
The Novel ◽  
The European Union ◽  
Traditional Use ◽  
Food Ingredients ◽  
Novel Food ◽  
History Of

AbstractNovel food means any food that was not used for human consumption to a significant degree within the European Union before 1997. The novel food regulation (EC) 258/97 concerns also foods and food ingredients consisting of or isolated from plants, except the food having a history of safe food use within the European Union before 1997. According to the knowledge thus far, sea buckthorn (Hippophaë rhamnoides L.) leaves have not been used to a significant degree as food, food supplement, or spice in European Union before 1997. The new regulation on novel foods (EU) No. 2015/2283 (Anonymous, 2015) comes into force in the beginning of 2018. After that also history of safe use in a third country is accepted as information of its traditional use. This means continued use for at least 25 years in the customary diet of a significant number of people. Novel food application has to include the description of the product, production process, characteristics and composition, proposed uses and use levels, anticipated intake, history of its use, absorption, distribution, metabolism, excretion, nutritional and toxicological information and allergenicity. Sea buckthorn leaves have been under active research lately and a lot of information is already available, but safety assessment required for novel food evaluation may still be needed.

scholarly journals Novel Food: The Impact of Innovation on the Paths of the Traditional Food Chain

2020 ◽  
Vol 12 (2) ◽  
pp. 555 ◽  
Author(s):  
Carla Zarbà ◽  
Gaetano Chinnici ◽  
Mario D’Amico
Keyword(s):  
European Union ◽  
Human Consumption ◽  
The European Union ◽  
Food Ingredients ◽  
Novel Food ◽  
Novel Foods ◽  
Food Cultures ◽  
Consumer Interests ◽  
Trade Dynamics ◽  
The Impact

Novel food refers to any type of food which was not used for human consumption before the 15 May 1997 in a specific place. This date refers to the introduction of European Union Regulation (EC) No 258/1997 which regulated the placing of novel foods or novel food ingredients on the market within the community for the first time. Then, the Regulation (EU) 2015/2283 changed the existing legislation for the categories of food belonging to novel food in order to guarantee a higher level of protection of human health and consumer interests. Algae, which are not commonly consumed by people but are considered among the most widespread foods of the future, are one of the principal food products of natural plant origin in the regulation of novel foods. However, even if algae were not well-known in the past, nowadays they are integrated into the different food cultures of the EU. This circumstance led to an analysis of the contribution of trade flows, of algae for human consumption inside and outside Europe, on the trade balance of the member countries of the European Union. Analysis of the Eurostat database was used to provide an overview of the international trade dynamics affecting the trade development of algae for human consumption in the European Union, with the aim of measuring the competitive dynamics within member countries.

Can Social Behaviour Influence Food Preference of Wild Mice, Mus Domesticus, in Confined Field Populations?

1996 ◽  
Vol 44 (5) ◽  
pp. 493 ◽  
Author(s):  
P Valsecchi ◽  
GR Singleton ◽  
WJ Price
Keyword(s):  
Food Preference ◽  
Food Selection ◽  
The Novel ◽  
Staple Food ◽  
Wild Mice ◽  
Novel Food ◽  
Novel Foods ◽  
Adaptive Value ◽  
Eastern Australia

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.

scholarly journals Law regulations concerning food supplements, dietetic food and novel food containing herbal substances

2016 ◽  
Vol 62 (4) ◽  
pp. 97-106 ◽  
Author(s):  
Justyna Baraniak ◽  
Radosław Kujawski ◽  
Marcin Ożarowski
Keyword(s):  
Physiological Effect ◽  
Food Supplements ◽  
Consumer Information ◽  
Food Ingredients ◽  
Novel Food ◽  
Other Substances ◽  
Nutritional Needs ◽  
Food Legislation ◽  
Special Composition ◽  
Dietetic Food

Summary Food supplements are concentrated sources of nutrients and/or other substances with a nutritional or physiological effect. However, they often contain herbal substances or their preparations. Food supplements belong to category of food and for that reason are regulated by food legislation. European Union regulations and directives established general directions for dietary supplements, dietetic food, which due to their special composition or manufacturing process are prepared for specific groups of people with special nutritional needs, and novel food/novel food ingredients to ensure product safety, suitability and appropriate consumer information.

scholarly journals Novel Foods: Regulation, Health and Safety Considerations

2012 ◽  
Vol 66 (3) ◽  
pp. 133-137
Author(s):  
Livia Simon Sarkadi ◽  
Veronika Gál
Keyword(s):  
Health And Safety ◽  
Morinda Citrifolia ◽  
The European Union ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Novel Food ◽  
Novel Foods ◽  
Food Regulation ◽  
Safety Considerations ◽  
The Eu

Abstract Under the Novel Food Regulation (258/97/EC), a novel food is defined as a food or food ingredientthat does not have a significant history of consumption within the European Union prior to 15May 1997. Novel foods are required to undergo a pre-market safety assessment and must beauthorised before they can legally be marketed in the EU. A proposal to revise and update the EUNovel Food Regulation was published in 2008. This proposed a definition for nanomaterials, acentralised and faster authorisation procedure and specific measures for traditional foods fromthird countries. As a result of disagreement on the inclusion of foods from cloned animals, theEuropean Parliament and Council were unable to reach agreement on the new regulation beforethe deadline of 30 March 2011. New discussions on the updated Regulation are expected to takeplace in 2012. So far 66 novel foods and food ingredients have been authorised for use in the EU.The most popular products are Noni juice (juice of the fruits of Morinda citrifolia) and phytosterolsin a number of foodstuffs

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

2003 ◽  
Vol 76 (2) ◽  
pp. 327-340 ◽  
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.

scholarly journals Overview of the EU Legislation on Novel Foods and Novel Food Ingredients

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Cristina Anamaria SEMENIUC ◽  
Mihaela Ancuţa ROTAR ◽  
Ramona SUHAROSCHI ◽  
Maria TOFANA ◽  
Sevastiţa MUSTE
Keyword(s):  
European Union ◽  
European Parliament ◽  
Food Ingredients ◽  
Novel Food ◽  
Novel Foods ◽  
Eu Legislation ◽  
Application Procedure ◽  
The Eu

This review aims to provide an overview of the current European Union (EU) legislation on novel foods and novel foods ingredients. A brief presentation of Regulation (EC) No 258/97 of the European Parliament and of the Council of 27 January 1997 concerning novel foods and novel food ingredients was attempted: the scope of the Regulation-the foodstuffs that apply/not apply of this Regulation-, the conditions for marketing, the application procedure and the labelling requirements.

Akkermansia muciniphila: a novel functional microbe with probiotic properties

2016 ◽  
Vol 7 (4) ◽  
pp. 571-584 ◽  
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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