SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | APAC edition

News > Policy

Read more breaking news

 

 
New ‘traditional use’ system could be source of new 13.1 claims

Change to novel foods rules may open door for raft of new fruits … and health claims

Post a comment

By Nathan Gray+

07-Aug-2017
Last updated on 07-Aug-2017 at 16:25 GMT2017-08-07T16:25:07Z

Change to novel foods rules may open door for raft of new fruits … and health claims
Change to novel foods rules may open door for raft of new fruits … and health claims
Loading the player...

Simplification and centralisation of the European novel foods process means applications based on traditional use will soon be allowed – Resulting in shorter and cheaper routes to market, and the potential for using new fruits and juices that could come with health claims, says Dr John Wilkinson.

Novel food laws are changing. Meaning that from January 2018 we will have a centralised system which allows applications via the traditional use route.

Up until now in the EU, Wilkinson suggests that the novel foods directive has ‘held up’ the import of new fruits as the expense of getting new novel fruits and juices approved was millions of dollars.

However, a new EU revision of the novel foods directive is due to come into force in January 2018, as long as an organisation or company submitting a new fruit or juice for approval can show 25 years of history of use in the country of origin, the approval process will be significantly shortened and simplified under the new Directive for Traditional Foods (EC Regulation No. 2015/2283) .

As a result, Wilkinson suggests novel foods approval for exotic fruits and juices could be slashed from millions of dollars to as low as ten thousand dollars.

We caught up Dr Wilkinson – who recently published a pair of studies looking at the impact of these changes – particularly on the use of exotic fruits and fruit juices, and the potential for health claims.

Wilkinson, along with his partner Kesia Trench, looked at fruits from Brazil, and focused on fruits that were classed as being exotic to even locals. After searching through thousands of fruits and vegetables, the pair identified and initial 50 fruits, which were then trimmed down to 10 prime candidates, that European importers and manufacturers could target after the changes to legislation. 

Upon analysis, they found that many of the exotic Brazilian fruits identified had higher levels of nutrients than fruits hat are commonly suggested to be ‘good sources’ in Europe - leaving huge potential for generic health claims under EFSA's article 13.1 guidance, said Wilkinson. 

Indeed, it is possible that many exotic fruits from Brazil, could have superior nutritional value and so be a good source of nutritional foods and ingredients in the future. For example, Wilkinson noted that Camu Camu contains around 2 grams per 100 g of vitamin C - which is considerably higher than an average orange, which he suggests contains around 30mg per 100 g.  

"It's astonishing," said Wilkinson. "This is just the tip of the iceberg. There are going to be so many fruits and vegetables which have new or different combinations of nutrients, which can contribute to our health in some way."

[Click play at the top of this article to hear our extended podcast with Dr John Wilkinson]

Post a comment

Comment title *
Your comment *
Your name *
Your email *

We will not publish your email on the site

I agree to Terms and Conditions

These comments have not been moderated. You are encouraged to participate with comments that are relevant to our news stories. You should not post comments that are abusive, threatening, defamatory, misleading or invasive of privacy. For the full terms and conditions for commenting see clause 7 of our Terms and Conditions ‘Participating in Online Communities’. These terms may be updated from time to time, so please read them before posting a comment. Any comment that violates these terms may be removed in its entirety as we do not edit comments. If you wish to complain about a comment please use the "REPORT ABUSE" button or contact the editors.

Related products

Soup-to-Nuts Podcast: Confections hold steady in face of war on sugar

Soup-to-Nuts Podcast: Confections hold steady in face of the war on sugar

Despite significant headwinds generated by the escalating war on sugar and increasing consumer preferences...

UK sugar tax: The big questions

UK sugar tax: The big questions

The UK has announced a tax on sugar-sweetened beverages. But how hard will it...

FiE 2015: Our best bits

FiE 2015: Our best bits

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last...

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment,...

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

The quest for alternatives to animal-derived proteins has led to a huge amount of...

Food firms should prepare for pre-recession spending

Prepare for pre-recession spend – top economist

Food manufacturers should prepare for a positive three years ahead, as the changing economy...

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Salt reduction not a priority for UK consumers: LoSalt survey

Salt reduction not a priority for UK consumers, finds LoSalt survey

Caroline Klinge

sales and marketing manager, LoSalt

‘Nice wine, no corkscrew?’ Mirabeau En Provence wins 8m+ YouTube views

‘Nice wine, no corkscrew?’ Mirabeau En Provence solution strikes YouTube gold with 8 million+ views

Mirabeau En Provence owner Stephen Cronk says the desire for a direct consumer connection...

Ancient grain genome breakthrough advances struggle for food security

Ancient grain genome breakthrough advances struggle for food security

A group of international scientists has identified the complex DNA sequence of Wild Emmer,...

What's the future of farming? It can only be agroecology, says Farms of the Future

What's the future of farming? It can only be agroecology, says Farms of the Future

Think of agriculture of the future and you may conjure up images of hydroponic...

Desert King banks on plantations for sustainable supply of quillaja and yucca

Desert King banks on plantations for sustainable supply of quillaja and yucca

Investing in quillaja and yucca plantations, rather than relying on wild harvests, will guarantee...

Does the future of sustainable eating lie in plant-meat blends?

Does the future of sustainable eating lie in plant-meat blends?

Could be the future of sustainable eating be plant and meat protein blends? We...

DSM on bringing fermented stevia to Europe: 'There could be an advantage in being first'

DSM on bringing fermented stevia to Europe: 'There could be an advantage in being first'

DSM is seeking approval to sell fermented stevia in Europe. We caught up with the...

Kerry innovation chief talks investment, R&D and working with start-ups

Kerry innovation chief talks investment, R&D and working with start-ups

Following Kerry Group's $220 million (€193m) investment into research and development (R&D) last year, what's next...

‘Consumers will not compromise on taste,’ says FlavorHealth VP at IFT

‘Consumers will not compromise on taste,’ says FlavorHealth

FlavorHealth has found that most consumers will pick an indulgent beverage over a better-for-you...

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes...

Cargill R&D VP talks ‘processed’ food, EverSweet, at IFT 2017

VIDEO: Cargill R&D VP talks ‘processed’ food: ‘All food is made of chemicals’

To many consumers, ‘processed food’ is just another term for ‘junk food.’ It’s hard...

Introducing jackfruit: The next big thing in plant-based meat alternatives?

Introducing jackfruit: The next big thing in plant-based meat alternatives?

Eric Evans

vice president of food service and industrial ingredients, The Jackfruit...

Key Industry Events