Analysis of trends and allergenicity risk assessments in novel food approvals within the European Union between 2018 and 2023
Food and Chemical Toxicology,
Год журнала:
2025,
Номер
unknown, С. 115249 - 115249
Опубликована: Янв. 1, 2025
Novel
food
(NF)
approvals
in
the
European
Union
between
2018
and
2023
(n
=
117)
were
retrieved
analysed.
They
consist
of
new
NF
(52.1%),
modification
(38.5%),
traditional
(9.4%).
The
average
time
taken
for
applications
to
be
approved
was
38
months
2023,
with
clock-stops
occurring
all
since
2020.
For
NFs,
only
21.3%
9.8%
performed
tests
by
bioinformatics
homology
immunological
analyses
respectively,
suggesting
that
allergenicity
assessments
remain
a
challenge.
Allergenicity
risks
regarded
as
possible
47.5%
approvals,
while
52.5%
expected
low,
very
or
unlikely.
However,
it
not
always
clear
what
decision
based
on.
While
protein
intake
levels
rarely
mentioned
conclusions
NFs
typically
had
exceeding
1
mg/day.
Establishing
dose
represents
Threshold
Allergological
Concern
below
which
is
unlikely
cause
sensitisation
consumers,
could
make
de
novo
assessment
more
feasible.
This
approach
might
exempt
certain
proteins
from
testing,
instead
focusing
on
allergenic
relevance.
Язык: Английский
Nouvelles sources protéiques et nouveaux allergènes : sensibilisation de novo et réactivité croisée
Revue française d'allergologie,
Год журнала:
2025,
Номер
65(3), С. 104203 - 104203
Опубликована: Фев. 15, 2025
Allergenicity in cultured meat: assessment and strategic management
Critical Reviews in Food Science and Nutrition,
Год журнала:
2025,
Номер
unknown, С. 1 - 13
Опубликована: Апрель 29, 2025
As
global
population
and
demand
for
meat
products
rise,
traditional
livestock
production
faces
major
challenges
in
economic
efficiency
environmental
sustainability.
Cultured
meat,
produced
through
vitro
cultivation
of
animal
cells,
has
emerged
as
a
promising
alternative,
offering
notable
public
health
benefits.
However,
safety
concerns
persist
owing
to
differences
technology
materials
compared
with
conventional
food
production.
Additionally,
comprehensive
evaluation
newly
expressed
proteins
allergenic
potential
is
essential.
This
review
examines
cultured
processes
explores
allergenicity
assessment
methods
used
genetically
modified
organisms,
aiming
propose
an
approach
tailored
meat.
Prioritizing
crucial
ensuring
genomic
proteomic
equivalence
conventionally
foods.
It
also
necessary
assess
the
presence
novel
sensitization
integrated
analysis.
The
framework
proposed
this
study
will
support
development
regulatory
systems
preventing
consumer
incidents
associated
these
products.
Язык: Английский
Countdown to 2027 – maximising use of NAMs in food safety assessment: closing the gap for regulatory assessments in Europe
Regulatory Toxicology and Pharmacology,
Год журнала:
2025,
Номер
unknown, С. 105863 - 105863
Опубликована: Май 1, 2025
Язык: Английский
Chemical and Microbiological Characterization of Freeze-Dried Superworm (Zophobas morio F.) Larvae Pretreated by Blanching and Ultrasound Treatment
Molecules,
Год журнала:
2024,
Номер
29(22), С. 5447 - 5447
Опубликована: Ноя. 19, 2024
Edible
insects
may
solve
the
current
problem
of
greater
demand
for
food
world's
growing
human
population.
This
work
aimed
to
examine
impact
blanching
(BL)
and
ultrasound
(US)
at
20
50
°C
as
a
pretreatment
method
on
chemical
composition,
mineral
FTIR
spectra,
presence
allergens
microorganisms,
properties
isolated
oil
freeze-dried
superworm
larvae.
The
US
treatment
resulted
in
significantly
lower
protein
content
(31.65-33.34
g/100
g
d.m.)
compared
untreated
(36.38
BL
(37.72
samples.
study
demonstrated
that
US-treated
exhibited
crustacean
mollusk
than
insects,
lowest
tested
was
found
US_50°C
Furthermore,
from
SFA
highest
PUFA
best
prospective
nutritional
expressed
through
theoretical
health
indices.
Enterobacteriaceae
anaerobic
spore-forming
bacteria
not
detected
proving
suitable
microbiological
quality.
It
appears
using
is
promising
alternative
traditional
before
drying.
Язык: Английский
A review on the characterization of edible scaffolds for cultured meat: Physical, chemical, biocompatibility, and food safety evaluation methods
Food Chemistry,
Год журнала:
2024,
Номер
unknown, С. 142493 - 142493
Опубликована: Дек. 1, 2024
Язык: Английский
New dietary trends and alternative proteins: the emergence of novel food allergens
Current Opinion in Clinical Nutrition & Metabolic Care,
Год журнала:
2024,
Номер
unknown
Опубликована: Окт. 17, 2024
Purpose
of
the
review
New
dietary
trends
driven
by
environmental
and
health
considerations
will
undoubtedly
lead
to
emergence
novel
food
allergens.
Assessment
allergenic
risk
new
or
modified
protein-containing
sources
ingredients,
as
well
surveillance
emerging
allergies,
is
then
required.
Recent
findings
Developments
in
silico
vitro
models
apprehending
protein
capacity
cross-react
with
other
homologous
proteins
induce
a
de
novo
allergic
sensitization
are
ongoing
better
integrate
multiple
parameters
such
3D
structural
information
major
histocompatibility
complex
class
II
(MHC-II)
presentation
propensity.
However,
effects
matrices
processing
still
need
be
addressed
these
models.
Consequently,
clinical
postmarket
remain
critical
importance
alert
on
emergent
which
modulated
regional
practices.
Summary
Monitoring
allergens
requires
close
collaborations
between
allergologists,
consumers,
patient
associations
safety
authorities.
We
also
get
consensus
an
acceptable
level
that
offers
possibility
develop
market
innovative
sustainable
products.
Язык: Английский