Our food regulatory affairs experts Mari Lyyra and Tiina Carlsson have written an insightful, in-depth article on the regulatory status of food innovations on the EU market in the November issue of Innovations in Food Technology. Read the article here.
Due to the rising interest in climate aspects, animal welfare as well as the environment and health, a large number of food innovations have recently entered the stores and the online market, such as product innovations from new plants, fungi, algae, micro-organisms, cell cultures and new by-product ingredients from different industries.
The key question for food business operators is whether the new food ingredient will fall under the Novel Food Regulation (EU) 2015/2283 and, if it does, what this means in practice.
The article sheds light on food business operators’ responsibility to clarify the regulatory status of their ingredients already before the product launch. Various examples with different ingredients help readers gain an in-depth understanding of the regulatory positioning of new types of ingredients currently marketed in the EU.
With extensive experience of regulatory affairs and a team of extremely qualified food & nutrition experts, Mari and Tiina help our clients to define the regulatory positioning of their new ingredients. If novel food approval is required, they will guide you through the procedure.
Our experts are happy to help you with any queries you may have related to regulatory positioning of food and feed ingredients.
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Reproduced courtesy of Innovations in Food Technology