A proposed framework for an appropriate evaluation scheme for microorganisms as novel foods with a health claim in Europe (original) (raw)
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2016
The European Food Safety Authority (EFSA) carried out a public consultation to receive input from the scientific community and all interested parties on the draft guidance on the preparation and presentation of an application for authorisation of a Novel Food, prepared by the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) and endorsed by the Panel for public consultation at its Plenary meeting on 1 February 2016. The written public consultation for this document was open from 18 February 2016 to 21 April 2016. EFSA received 193 comments from 25 interested parties. As part of EFSA’s public consultation, a stakeholders’ meeting was held in Brussels on 11 April 2016. EFSA and its NDA Panel wish to thank all stakeholders for their contributions. The current report summarises the outcome of the public consultation, and includes a brief summary of the comments received and how the comments were addressed. The NDA Panel prepared an updated version of the guidance taki...
Nutrition and health claims on foods in the EU legislation
Juridical Tribune
The main aim of the EU food legislation is health protection of consumers. The key regulations, Regulation 1169/2011 on food information to consumers and regulation on nutrition and health claims are intended to ensure that consumers have sufficient information about the quality of the food product. That is why there is an effort by the EU to constantly improve food legislation in order to provide consumers with information in an acceptable and useful form. Currently the nutrient profiles and botanical health claims are in the focus of the EU Commission. However, this increases the requirements on food producers, in particular on the packaging of the product, which must fit even more information in a reasonably large font, and on the environment, as the amount of waste produced increases with increasing packaging area. The paper deals with the selected legal arrangements related to the health and nutrition claims on the food in EU food legislation in the context of judgments of the ...
Overview of the EU Legislation on Novel Foods and Novel Food Ingredients
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.
General aspects on the assessment of functional foods in the European Union
European Journal of Clinical Nutrition, 2003
During the last 6 y, the European Union has undergone a profound qualitative change in the focus on food safety problems. In 1997, nine new scientific committees were created, including the Scientific Committee on Food (SCF) and the Scientific Steering Committee (SSC), and were put under the auspices of the Directorate General in charge of defending consumer interests and health. The process is foreseen to be completed by the incorporation in 2003 of all food safety activities of these committees into the European Food Safety Authority (EFSA). Among the immediate challenges in the near future are the scientific and technological developments and the regulatory measures for the so-called 'functional foods', which can positively affect the health and well-being of consumers. Functional foods are a recent phenomenon in Europe and are, as yet, not covered by any specific legislation. The two key aspects in the evaluation of functional foods are safety and efficacy. Whereas safety can be covered under different legislative umbrellas such as novel foods (NFs), foods for particular nutritional purposes, supplements, additives and others, the issue of evaluation of their efficacy is only at a very early stage since the criteria to establish the validity of 'health claims' has not been clearly addressed at a European level.
European process for the assessment of scientific support for claims on foods (PASSCLAIM)
Food Australia, 2005
Much attention is now being paid to health and nutrition claims for foods. There are already many food products on the market with claims appealing to consumers about health effects beyond provision of basic nutrients. One important basis for claims is the increasingly documented effect of dietary components on body functions. There are three main reasons for assessing the scientific substantiation of claims: to support consumer confidence in foods with claims, to satisfy regulatory requirements, and to promote fair market competition.