Novel food

In the United States, novel food ingredients or food ingredients produced by novel processes must be cleared by the FDA. In the case of meat and poultry, novel ingredients must also be cleared by the U.S. Department of Agriculture s Food Safety and Inspection Service (FSIS). 

National Institute of Health Sciences, Division of Novel Foods and Immunochemlstry, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo, Japan... 

The authors acknowledge the help and advice of Ms. Chizuko Sugizaki and Ms. Noriko Hayashi, and the advice and support from Professor Atsuo Urisu, Dr. Reiko Teshima, Dr. Reiko Adachi, and the staff of Division of Novel Foods and Immunocheinistry, National Institute of Health Sciences. This study was supported by Health and Labor Science Research Grants for Research from the Ministry of Health, Labor, and Welfare of Japan. 

General surveys of strategies available for characterizing the allergenic properties of proteins, or the novel foods from which they derive, are available for reference [4, 11,... 

Poulsen, L.K., Allergy assessment of foods or ingredients derived from biotechnology, gene-modified organisms, or novel foods. Mol. Nutr. Food Res., 48, 413, 2004. 

Novel foods, which include artificially-synthesized or genetically-modified foods, create a challenge for food safety monitoring. Even if novel foods pass standard safety assessments, they may generate delayed risks that result in problems which appear suddenly in a susceptible subpopulation. To take population heterogeneity into account, it is possible that in the future the safety of novel foods will be tested by human trials, as is standard practice in pharmacological research on new medicines (Lazarus, 1996). 

Novel foods are the extreme example of changes in food production. Other innovations include extending the shelf life of products by using novel packaging materials or through use of new food additives. 

Provenza, F. D. and Lynch,]. J. (1994). How goats learn to distinguish between novel foods that differ in postingestive consequences. Journa/ ofChemical Ecology 20,609-624. 

OECD (Organisation for Economic Co-operation and Development). (2002). Consensus document on compositional considerations for new varieties of potatoes key food and feed nutrients, anti-nutrients and toxicants. Series on the Safety of Novel Foods and Feeds, No. 4. ENV/JM/MONO(2002)5,26 pp. 

Welti-Chanes, J., Lopez-Malo, A., Palou, E., Bermudez, D., Guerrero-Beltran, J. A., Barbosa-Canovas, G. V. (2005). Fundamentals and applications of high pressure processing to foods. In G. V. Barbosa-Canovas, M. S. Tapia, P. M. Cano (Eds.), Novel food processing technologies (pp. 157-181). CRC Press LLC, Boca Raton, FL, USA, Chap. 8. 

With methods in place to measure volatile aroma compounds within the olfactory space of individuals in real time, and to couple these to subjective reports of preference, it then becomes possible to combine these with more comprehensive measures of acute metabolism and physiology within an individual during the period when a novel food is being first perceived and olfactory preferences are being developed. 

Gross, A. "Enzymatic Catalysis in the Production of Novel Food Ingredients/ Food Technofogs. 96 (January 19911. 

In the European Union there have been several petitions to approve stevia and its products. In 2000, the EU Commission refused marketing authorisation for Stevia rebaudiana Bertoni plants and dried leaves as a novel food or novel food ingredient (Official Journal of the European Communities, 2000). In October 2003, the SCF rejected a request to re-examine the restrictions on the uses of extracts of stevia. Its comment, after throroughly examining the evidence, was that the committee has serious doubts about the safety of stevioside and does not consider it acceptable for use in food (European Parliament, 2003). 

In the European Union, trehalose was approved via the Novel Foods process in 2001. In the United States, it was given GRAS status in 2002. It is also approved for use in Japan. 

Similar conclusions were reached by the UK Advisory Committee on Irradiated and Novel Foods in their report on the safety and wholesomeness of irradiated food (Anon., 1986). 

Freitas, G. D., Nobrega, A. A., Romano, A. P., Costa, E. G., Tinoco, J. M., Pontes, M. D., Leite, L. S., and Sobel, J. (2008). Novel food implicated in an outbreak of orally-transmitted acute Chagas disease in an Urban area of the Amazon Region, Brazil, 2007. Abstract published in the International Conference on Emerging Infectious Diseases (ICEID)— Program and Abstracts Book, Atlanta, GA, USA. p. 121. 

Revusky, S. H. and Bedarf, E. W. (1967) Association of illness with prior ingestion of novel foods. Science 155, 212-214. 

A major focus in food biotechnology research is directed to the investigation of cellular and molecular processes involved in industrially relevant microorganisms that are responsible for food fermentations. The acquired information obtained from such studies may ultimately help fermentation-based industries to enhance the quality of the final product, to improve their product yields, and even to develop novel foods. In this research field, high-throughput transcriptomic tools assist in elucidating the molecular mechanisms behind interesting metabolic transformations and functionalities in fermented food... 

Opinion of the Scientific Panel on Genetically Modified Organisms on a request from the Commission related to the safety of foods and food ingredients derived from insect-protected genetically modified maize MON 863 and MON 863 x MON 810, for which a request for placing on the market was submitted under Article 4 of the Novel Food Regulation (EC) No 258/97 b y Monsanto. European Food Safety Journal 2004 (50) 1—25. 

In conclusion, the results obtained with the BN rat model up to date at different laboratories indicate that the BN rat might be a useful model to study the potential oral allergenicity of novel food proteins. However, further testing with either more allergenic and nonallergenic whole foods or with purified allergenic and nonaller-genic proteins will be needed to further evaluate and validate this Brown Norway rat model. 

Bindslev-Jensen, C., Sten, E., Earl, L., Crevel, R. W. R., Bindslev-Jensen, U., Hansen, T. K., Stahl Skov, R, and Poulsen, L. K. 2003. Assessment of the potential allergenicity of ice structuring protein type m HPLC 12 using the FAOAVHO 2001 decision tree for novel foods. Food Chem Toxicol 41(l) 81-87. 

Some of the toxicants present in foods (93) are endrin, DDT, toxaphine, aldrin and dieldrin, heptachlor, diazinon, parathion, chlorobenzilate, dithiocarbimate, dalapon, dimethoate and many other compounds employed for various purposes. Besides novel food compounds directly added by agriculture, many industrial compounds such as polychlorinated biphenols have found their way into our food supply. Some of the compounds of common occurrence in today s food are illustrated in Figure 11. These compounds and similar derived products are assumed to detract from the... 

Ahvenainen, R. (ed.) (2000). "Novel Food Packaging Techniques." Woodhead, CRC Press, Boca Raton, FL. 590pp. 

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