Plant-based ingredients can be applied in many ways for nutritional products. Depending on whether or not they have particular functional aspects (either during the production process or thereafter), or whether they do or do not have a history of safe food use in the EU, they qualify as an additive, processing aid, Novel Food, or regular food ingredient respectively. In fact, the route to market of a plant-based ingredient depends on its legal qualification, as such a qualification is decisive for the applicable regulatory framework.
This session illustrates how plant-based ingredients or other naturally occurring substances are used and how this affects their legal qualification. Examples will include the use of: Certain algae in food supplements CBD sourced from cannabis in regular food products Rapeseed protein isolates as an alternative for animal-derived or soy proteins Mono-and diglycerides of fatty acids used as a glazing agent for a surface treatment of fresh fruits and vegetables Coffee cherries (side stream of coffee beans) as high-quality pectin.
Speaker:
Karin Verzijden - Attorney-at-law, AXON Lawyers
Karin is a life sciences lawyer with a focus on functional foods, feed and pharmaceuticals. She assists companies regarding the market introduction of innovations in this field. This includes the qualification of new ingredients and advising on the appropriate regulatory pathway belonging thereto, such as for Novel Foods, GMOs and the like. Karin is familiar with the authorities supervising these types of products and provides assistance in enforcement actions when needed. Karin furthermore drafts and negotiates a variety of commercial contracts in her field of expertise.