Implications of Food Regulations for Novel Foods Safety and Labeling

摘要

Novel or functional foods have been difficult to define in a legal sense. The European Union has published regulations for novel foods, but the main thrust of these rules is to control newer foods derived from present biotechnology developments. Despite the difficulty of precise definitions, there appears to be a common public understanding of the concept that many foods may contain beneficial (or harmful) substances in addition to the common nutrients of digestible carbohydrates, proteins, fats, ethanol, and essential vitamins and minerals. Both from the public point of view, and as a result of science-based experimental test systems, the concept of novel or functional foods or components is that such foods or components can have a beneficial effect on bodily functions and structures. In some countries well-founded claims for such effects have been allowed, while in other countries no claims have been permitted.