Cited by 64Agricultural safety and regulationsFood Safety and HygieneFood Nutrient Composition and Product Development

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Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment

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Precup, Gabriela, Marini, Eleonora, Zakidou, Panagiota, Beneventi, Elisa, Consuelo, Civitella, Fernández-Fraguas, Cristina, Garcia Ruiz, Esther, Laganaro, Marcello, Magani, Maura, Mech, Agnieszka, Noriega Fernandez, Estefania, Nuin Garciarena, Irene, Rodriguez Fernandez, Pablo, Roldan Torres, Ruth, Rossi, Annamaria, Ruggeri, Laura, Suriano, Francesco, Ververis, Ermolaos, Liu, Yi, Smeraldi, Camilla, Germini, Andrea·2024·Frontiers in Nutrition

DOI 10.3389/fnut.2024.1390734PMC PMC11165998

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Abstract

The European Union (EU) is committed to transitioning toward a circular economy model, with food waste being one of the areas to be targeted. To close the loop of food waste generated during food processing and discarded at the retail or consumption phases, research and innovation parties proposed to valorize agro-food by-products to produce novel foods and food improvement agents (food additives, food enzymes, and food flavorings). In the EU, the authorization of such novel foods and food improvement agents is governed by different regulatory frameworks. A centralized safety assessment by the European Food Safety Authority (EFSA) is the prerequisite for their authorization through the so-called Union Lists. Up to December 2023, EFSA published 45 scientific opinions on the safety of novel foods, food enzymes, and food additives derived from by-products of plant and animal origin. The current study illustrates examples of these by-products for the production of novel foods or food improvement agents and the data requirements behind their respective safety assessments conducted by EFSA. In this review, applications on novel foods, food enzymes, and food additives received by EFSA were screened and analyzed to find the common scientific requirements and differences in terms of the safety evaluation of such products. Various by-products (i.e., corncobs, coffee husks, spent grains of barley and rice, grape pomace, pumpkin peels, bovine whey, eggshells, shrimp heads, and animal organs or tissues) were described in the applications as being processed (extraction, physical treatments, and chemical and enzymatic reactions) to obtain novel foods and food improvement agents. The heterogeneity and complexity of these products emphasize the challenge of their safety assessment, depending on the characteristics of each product. However, as this study shows, the scientific requirements underpinning their safety do not differ substantially in the different regulated product areas considered, with similar information needed to assess their safety in terms of identity, production process, compositional characterization, proposed/intended uses and exposure assessment, toxicological information, and allergenicity data. Additional nutritional information and data on the history of use are required in the case of novel foods.

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Figure 1 Schematic overview of the scientific requirements on the identity of novel foods, food enzymes, and food additives derived from by-products.CC BY · PubMed Central

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2020, Farm to fork strategy-for a fair, healthy and environmentally-friendly food system; European Commission. Communication from the Commission to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions 381
2021, EFSA strategy 2027 – Science, safe food, sustainability, Publications Office of the European Union
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2007, FAO/WHO expert consultation on the safety assessment of foods derived from recombinant-DNA plants: World Health Organization

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Authors: Precup, G., Marini, E., Zakidou, P., Beneventi, E., Consuelo, C., Fernández-Fraguas, C., Garcia Ruiz, E., Laganaro, M., Magani, M., Mech, A., Noriega Fernandez, E., Nuin Garciarena, I., Rodriguez Fernandez, P., Roldan Torres, R., Rossi, A., Ruggeri, L., Suriano, F., Ververis, E., Liu, Y., Smeraldi, C., & Germini, A.
Affiliations: European Food Safety Authority (IT)
Corresponding author: Precup, Gabriela
ORCID: Precup, Gabriela
Marini, Eleonora
Zakidou, Panagiota
Beneventi, Elisa
Mech, Agnieszka
Suriano, Francesco
Ververis, Ermolaos
Liu, Yi
Germini, Andrea
Venue: Frontiers in Nutrition
Publisher: Frontiers Media SA
Published: 2024-05-03
Volume: 11
Pages: 1390734-1390734
ISSN: 2296-861X (ISSN-L)
DOI: 10.3389/fnut.2024.1390734
PMC: PMC11165998
OpenAlex: W4396609676
Cited by: 62
References: 79
Citations by year: 2026: 42 · 2025: 17 · 2024: 3
FWCI: 2.30
Type: journal article
Language: en
Open access: gold
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (vor)
Locations: Frontiers in Nutrition (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
Zaguan (University of Zaragoza Repository) (submittedVersion, cc-by)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders: European Food Safety Authority
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural safety and regulations
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: novel foods, food enzymes, food additives, food by-products, agri-food by-products, food waste valorization, circular economy, union list, food flavoring, corn cob, coffee husk, spent grain, grape pomace, pumpkin peel, bovine whey, eggshell, shrimp heads, compositional analysis, exposure assessment, toxicology, allergenicity, history of use, nutrition information

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Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment

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