Novel foods in the European Union: Scientific requirements and challenges of the risk assessment process by the European Food Safety Authority

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F20%3A83491" target="_blank" >RIV/60460709:41210/20:83491 - isvavai.cz</a>

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S0963996920305408?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0963996920305408?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodres.2020.109515" target="_blank" >10.1016/j.foodres.2020.109515</a>

Result language

angličtina

Original language name

Novel foods in the European Union: Scientific requirements and challenges of the risk assessment process by the European Food Safety Authority

Original language description

The European Food Safety Authority (EFSA) has been involved in the risk assessment of novel foods since 2003. The implementation of the current novel food regulation in 2018 rendered EFSA the sole entity of the European Union responsible for such safety evaluations. The risk assessment is based on the data submitted by applicants in line with the scientific requirements described in the respective EFSA guidance document. The present work aims to elaborate on the rationale behind the scientific questions raised during the risk assessment of novel foods, with a focus on complex mixtures and whole foods. Novel foods received by EFSA from 2003 to 2019 were screened and clustered by nature and complexity. The requests for additional or supplementary information raised by EFSA during all risk assessments were analyzed for identifying reoccurring issues. In brief, it is shown that applications concern mainly novel foods derived from plants, microorganisms, fungi, algae, and animals. A plethora of requests

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Research International

ISSN

0963-9969

e-ISSN

0963-9969

Volume of the periodical

137

Issue of the periodical within the volume

november

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

11

Pages from-to

1-11

UT code for WoS article

000593950100007

EID of the result in the Scopus database

2-s2.0-85087867210