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

  • Nada Knezevic Podravka Food Industry, Research and Development
  • Slavka Grbavac Research and Development, Podravka Ltd., Ante Starčevića 32, 48000 Koprivnica, Croatia
  • Marina Palfi Research and Development, Podravka Ltd., Ante Starčevića 32, 48000 Koprivnica, Croatia
  • Marija Badanjak Sabolović Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
  • Suzana Rimac Brnčić Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia

Abstract

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.

Keywords: food legislation, novel food, safety assessment, consumer acceptance

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How to Cite
Knezevic, N., S. Grbavac, M. Palfi, M. B. Sabolović, and S. R. Brnčić. “Novel Food Legislation and Consumer Acceptance - Importance for the Food Industry”. Emirates Journal of Food and Agriculture, Vol. 33, no. 2, Apr. 2021, pp. 93-00, doi:https://doi.org/10.9755/ejfa.2021.v33.i2.2257. Accessed 15 May 2021.
Section
Review Article