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... a novel food is a food or food ingredient that does not have a significant history of consumption within the european union before 15 may 1997 ... before any new food product can be introduced on the european market, it must be assessed for safety ... in the uk, the assessment of novel food is carried out by the advisory committee on novel foods and processes (acnfp)

... a company from the united states has applied to the food standards agency for approval to market phosphated distarch phosphate as a novel food ingredient ... the advisory committee on novel foods and processes (acnfp), an independent committee of scientists appointed by the fsa, has now considered this application and has prepared a draft initial opinion ... in the european union, it is currently used as a food additive (e1413) to stabilise the consistency of products such as soups, sauces, gravies and pie fillings, when they are frozen and thawed ... about novel food a novel food is a food or food ingredient that does not have a significant history of consumption within the european union before 15 may 1997 ... before any new food product can be introduced on the european market, it must be assessed rigorously for safety ... in the uk, the assessment of novel food is carried out by the acnfp ... the comments will be considered by the committee before it finalises its opinion on this novel food ingredient

... a russian company has applied to the food standards agency for approval to market taxifolin as a novel food ingredient ... the advisory committee on novel foods and processes (acnfp), an independent committee of scientists appointed by the fsa, has now considered this application and has prepared a draft initial opinion ... taxifolin is extracted from a type of larch wood and has been marketed in russia and the us for 15–20 years as a food ingredient ... about novel food a novel food is a food or food ingredient that does not have a significant history of consumption within the european union before 15 may 1997 ... before any new food product can be introduced on the european market, it must be assessed rigorously for safety ... in the uk, the assessment of novel food is carried out by the acnfp ... the comments will be considered by the committee before it finalises its opinion on this novel food ingredient

... food manufacturers need to start preparing to change their packaging after meps voted in favour of new labelling rules yesterday in the european parliament ... however, that agreement was reached at all is seen as a success in itself, considering the doomed path of the recent novel food debate, which failed in conciliation ... once the legislation is published in the eu official journal - expected in october - food companies have three years to adapt to most of the rules, but five years for the new nutrition declaration ... 2mm but this in particular is expected to have a financial impact on smes, which account for more than 80 per cent of the european food sector

... the uk food standards agency is canvassing views on the use of chia seeds after a novel foods application from the chia company to market them in baked goods, breakfast cereals, and fruit, nut and seed mixes ... chia: an ancient grain with a bright future? the uk food standards agency is canvassing views on the use of chia seeds after a novel foods application from the chia company to market them in baked goods, breakfast cereals, and fruit, nut and seed mixes ... the australian company already has authorisation, under the novel food regulations, to market the latin american seed (salvia hispanica) in bread products at a maximum level of 5 per cent ... advisory committee it is considered a novel food because it does not have a significant history of consumption within the eu before 15 may 1997 ... before new food products can be introduced on the european market, they must be assessed for safety ... in the uk, this is carried out by the advisory committee on novel foods and processes (acnfp), an independent committee of scientists appointed by the fsa ... comments on the novel foods application for chia should reach the advisory committee by monday 30 may 2011

... the chia company, based in australia, has applied to the food standards agency for approval to market chia seed in baked goods, breakfast cereals, and fruit, nut and seed mixes ... the company currently has authorisation, under the novel food regulations, to market chia seed in bread products at a maximum level of 5% ... chia is grown commercially in several latin american countries and australia, but the chia seed has not been consumed to a significant degree in the eu and is therefore considered to be a novel food ... about novel foods a novel food is a food or food ingredient that does not have a significant history of consumption within the european union before 15 may 1997 ... before any new food product can be introduced on the european market, it must be assessed rigorously for safety ... in the uk, the assessment of novel foods is carried out by the advisory committee on novel foods and processes (acnfp), an independent committee of scientists appointed by the food standards agency ... the comments will be considered by the committee during its assessment of this novel food ingredient

... a new synthetic polymer for use as a chewing gum base has received a positive novel foods opinion from efsa, bring the technology for less sticky gum that breaks down within months closer to the market ... member state objections the cogs of the novel food process have turned slowly for rev 7 ... revolymer originally applied for novel foods approval through the netherlands in october 2007 ... the dutch authorities deemed rev-7 to meet the criteria for acceptance as a novel food in 2009, but when the commission forwarded the assessment report to other member states, several came back with comments or objections

... immune health player biothera has attained authorization from the ministry of health in china for its beta-glucan based wellmune wgp ingredient as a novel food ingredient

... strawberry fields mould-free forever? cold plasma technology in action millions of tonnes of soft fruit – sold in both its native state and added to various food products – are wasted each year, after mould develops on fragile produce that deteriorates rapidly after picking ... but a new six-month collaborative study between the universities of nottingham and loughborough and fruit association berry world, is looking at how cold plasma technology could help address the problem, potentially revolutionising supply chains and effecting massive cost savings for food manufacturers, retailers and consumers ... technology drawn from medical science doctors already use cold plasma technology to clean bacteria from wounds, and the academic team made the chance discovery that it could be applied to food when looking at how the tiny controllable plasma beams (which are similar to lightning) can be used to kill micro-organisms and sterilise surfaces ... ” uneven results thus far however, she said the team’s early results had been uneven: “a lot depends upon the state of the fruit, humidity levels, temperature and storage issues that affect the food surface ... “our data is mainly observational right now, and we need to collect more novel food processing and safety data before this technology goes mainstream, and prove that it causes no changes in fruit or leaves residues ... it will then have a better idea about how the technology works, and will be able to assess when it could begin to be used within food production after viable machines are developed ... " the study is being funded by a grant from the east midlands food and drink inet, which is based in nottingham

... a scottish entrepreneur claims that two top food manufacturers and a major supermarket have shown interest in licensing an innovative colour-changing label that tells consumers how fresh their food is, which could be used on products within 12 months ... 3m tonnes of food are wasted in the uk every year, where consumers buy jarred or bottled products with a six-week shelf life, but forget how long it has sat in the cupboard or fridge and throw it away ... uk that his firm’s patent-pending system – which has been nominated for a john logie baird scientific innovation award – uses chemical means taken from another industry to ascertain how fresh food is ... elapsed time indicator uwi’s label (pictured) which is integrated into labelling, has a green strip that indicates food age in weeks on a scale of 1-4 ... once reached, a red square at the end indicates that the food is no longer edible ... he added that uwi was talking to two major, unnamed food manufacturers about investing in the product: “it’s more difficult to get into the food market, but we are also in discussions with a major supermarket and the product is attractive to them: supermarkets spend millions on loyalty and branding, but can’t be seen to profit from consumer wastage ... given that the label would only costs only “a few pence” , he believes that retailers or major food firms would be willing to absorb or at least split the slight price premium the indicator would involve, given the positive sustainability message the product would allow them to make ... higgins said the label could be used on food packaging within 12-18 months, if investment plans progress and his firm ties-up with a major commercial partner, although he predicts penetration into the pharmaceutical market by the end of the year, where the label can also be used on medicine bottles, pills and cosmetics