Novel Foods Regulation in the European


Instructor: Vicente Rodriguez
Product ID: 705495
Training Level: Beginner to Intermediate

  • Duration: 60 Min
Learn what foods or food ingredients are considered 'Novel Foods'. Learn about novel foods applications, pre-marketing authorization procedures and the assessments required to demonstrate safety.
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Why Should You Attend:

The concept of novel foods includes foods as well as food ingredients. If you work in the food industry, whether for a food producer/manufacturer or formulator, then this webinar will help you understand when a new product could be considered a novel food and, in this case, whether or not it is substantially equivalent to other foods already present on the market.

In this webinar we will discuss Novel foods applications, pre-marketing authorization and the safety assessments you need to do to demonstrate that they are safe a do not present a nutritional disadvantage in relation to traditional foods.

The authorization procedure varies according to the nature of the novel food or its origin. The authorization must be conditioned to specific uses or specific indications on the label. The presenter will provide clarification on the above too.

Areas Covered in the Webinar:

  • Novel foods applications
  • Novel foods and similar cases
    • Food additives
    • Flavourings
    • Solvents
    • GMO
    • Food supplements
  • Safety assessment and conditions for use of novel foods
  • Labelling of Novel Foods
  • Examples of accepted and rejected novel foods applications

Who Will Benefit:

  • In house Counsel
  • Regulatory affairs managers
  • Marketing and export managers
  • R&D department managers
  • Food formulators
  • Food companies executives
  • Food Sectorial Association representatives
  • Food authorities
Instructor Profile:
Vicente Rodriguez

Vicente Rodriguez
Vice-president, European Food Law Association

Vicente Rodriguez Fuentes is a Spanish lawyer specialized in food Law and has a wide experience in regulatory affairs and in litigation in the field of food law, where he has advised numerous European and international companies and organisations.

He was educated at the Universities of Seville, Spain, (law degree) and Liege, Belgium, (Masters Degree in European Law avec distinction) and served internship at Directorate General of Internal Market and Industrial Affaires of the European Commission. He is the author of numerous articles on Food Law published in Law reviews in Spain, Germany, Italy and the EU.

He has edited the book From agricultural to food law, the new scenario (Wageningen Academics Publ. 2014), directed the book El Derecho Agroalimentario (Agrifood Law, Edit. Bosch 2003) and participated in the books UE. Sociologia y Derecho Alimentario (Thomson Reuters 2013) and Lecciones de Derecho Aliemtario 2015/16 (Thomson Reuters 2015) 6. He has written the legal section of the Spanish Ministry of Agriculture/Spanish Food and Beverage Federation (FIAB) Guidelines on the Food Alert System. He participates regularly in international seminars and conferences on food law and is an invited professor at the University of the Balearic Islands in a Master Degree on Nutrigenomics and Personalised Nutrition. Mr. Vicente Rodríguez is the vice-president of the European Food Law Association.

Topic Background:

A Novel Food is food that has not been consumed to a significant degree by humans in the EU prior to 15 May 1997. 'Novel Food' can be newly developed-innovative food, food produced using new technologies and production processes or food traditionally eaten outside of the EU. GMOs are now excluded from novel foods legislation.

Examples of Novel Food include agricultural products from third countries (e.g. chia seeds), newly produced nutrients (e.g. synthetic zeaxanthin) or extracts from existing food (e.g. rapeseed protein).

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