Current status of the novel food ingredient safety evaluation system

Heo, Seongkook; Lee, Ga Won; Na, Hong-Eun; Park, Jung Hyun; Kim, Tao; Oh, Seung-Eun; Jeong, Do‐Won

doi:10.1007/s10068-023-01396-w

Cited by 1 publication

(1 citation statement)

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“…In the E.U., it was evaluated for the potential risk of allergenicity and toxicity in accordance with the Codex Alimentarius Commission 2003/2009 guidelines for genetically modified foods and novel-food ingredients, and it is currently regarded as GRAS in the E.U. as well [161,162]. Currently, plant proteins are consumed as alternative sources of protein in underdeveloped nations and represent a core component of the routine diets in developed countries [163].…”

Section: Plant Proteinsmentioning

confidence: 99%

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

Liu,

Aimutis,

Drake

2024

Foods

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Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.

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Section: Plant Proteinsmentioning

confidence: 99%