Guidance on the preparation and submission ...
Document type :
Article dans une revue scientifique: Article original
DOI :
PMID :
Permalink :
Title :
Guidance on the preparation and submission of an application for authorisation of a novel food in the context of regulation (eu) 2015/2283 (revision 1) 2
Author(s) :
Nda, Allergies [Auteur]
Turck, Dominique [Auteur]
Institut de Recherche Translationnelle sur l'Inflammation (INFINITE) - U1286
Bresson, Jean-Louis [Auteur]
European Food Safety Authority [EFSA]
Burlingame, Barbara [Auteur]
Dean, Tara [Auteur]
Fairweather-Tait, Susan [Auteur]
Heinonen, Marina [Auteur]
Hirsch-Ernst, Karen Ildico [Auteur]
Mangelsdorf, Inge [Auteur]
Mcardle, Harry J. [Auteur]
Naska, Androniki [Auteur]
Neuhauser-Berthold, Monika [Auteur]
Nowicka, Grazyna [Auteur]
Pentieva, Kristina [Auteur]
Sanz, Yolanda [Auteur]
Siani, Alfonso [Auteur]
Sjodin, Anders [Auteur]
Stern, Martin [Auteur]
Tome, Daniel [Auteur]
Vinceti, Marco [Auteur]
Willatts, Peter [Auteur]
Engel, Karl-Heinz [Auteur]
Marchelli, Rosangela [Auteur]
Poting, Annette [Auteur]
Poulsen, Morten [Auteur]
Salminen, Seppo [Auteur]
Schlatter, Josef Rudolf [Auteur]
Arcella, Davide [Auteur]
Gelbmann, Wolfgang [Auteur]
De Sesmaisons-Lecarre, Agnes [Auteur]
Verhagen, Hans [Auteur]
Van Loveren, Hendrik [Auteur]
Turck, Dominique [Auteur]
Institut de Recherche Translationnelle sur l'Inflammation (INFINITE) - U1286
Bresson, Jean-Louis [Auteur]
European Food Safety Authority [EFSA]
Burlingame, Barbara [Auteur]
Dean, Tara [Auteur]
Fairweather-Tait, Susan [Auteur]
Heinonen, Marina [Auteur]
Hirsch-Ernst, Karen Ildico [Auteur]
Mangelsdorf, Inge [Auteur]
Mcardle, Harry J. [Auteur]
Naska, Androniki [Auteur]
Neuhauser-Berthold, Monika [Auteur]
Nowicka, Grazyna [Auteur]
Pentieva, Kristina [Auteur]
Sanz, Yolanda [Auteur]
Siani, Alfonso [Auteur]
Sjodin, Anders [Auteur]
Stern, Martin [Auteur]
Tome, Daniel [Auteur]
Vinceti, Marco [Auteur]
Willatts, Peter [Auteur]
Engel, Karl-Heinz [Auteur]
Marchelli, Rosangela [Auteur]
Poting, Annette [Auteur]
Poulsen, Morten [Auteur]
Salminen, Seppo [Auteur]
Schlatter, Josef Rudolf [Auteur]
Arcella, Davide [Auteur]
Gelbmann, Wolfgang [Auteur]
De Sesmaisons-Lecarre, Agnes [Auteur]
Verhagen, Hans [Auteur]
Van Loveren, Hendrik [Auteur]
Journal title :
EFSA Journal
Abbreviated title :
EFSA J
Volume number :
19
Pages :
e06555
Publication date :
2021-03-01
ISSN :
1831-4732
HAL domain(s) :
Sciences du Vivant [q-bio]
English abstract : [en]
Following the adoption of Regulation (EU) 2015/2283 on novel foods, the European Commission requested EFSA develop scientific and technical guidance for the preparation and submission of applications for authorisation of ...
Show more >Following the adoption of Regulation (EU) 2015/2283 on novel foods, the European Commission requested EFSA develop scientific and technical guidance for the preparation and submission of applications for authorisation of novel foods. This guidance presents a common format for the organisation of the information to be presented by the applicant when preparing a well-structured application to demonstrate the safety of the novel food. It outlines the data needed for the safety assessments of novel foods. Requirements relate to the description of the novel food, production process, compositional data, specification, proposed uses and use levels, and anticipated intake of the novel food. Further sections on the history of use of the novel food and/or its source, absorption, distribution, metabolism, excretion, nutritional information, toxicological information and allergenicity should be considered by the applicant by default. If not covered in the application, this should be justified. The applicant should integrate the data presented in the different sections to provide their overall considerations on how the information supports the safety of the novel food under the proposed conditions of use. Where potential health hazards have been identified, they should be discussed in relation to the anticipated intakes of the novel food and the proposed target populations. On the basis of the information provided, EFSA will assess the safety of the novel food under the proposed conditions of use. This guidance was originally adopted in 2016.It has beenrevised to informapplicants of the new provisions introduced by Regulation (EC) No 178/2002, as amended by Regulation (EU) 2019/1381 on the transparency and sustainability of the EU risk assessment in the food chain.This revised guidance applies to all dossiers submitted as of 27 March 2021. The 2016 version of this guidance remains applicable to applications submitted before 27 March 2021.Show less >
Show more >Following the adoption of Regulation (EU) 2015/2283 on novel foods, the European Commission requested EFSA develop scientific and technical guidance for the preparation and submission of applications for authorisation of novel foods. This guidance presents a common format for the organisation of the information to be presented by the applicant when preparing a well-structured application to demonstrate the safety of the novel food. It outlines the data needed for the safety assessments of novel foods. Requirements relate to the description of the novel food, production process, compositional data, specification, proposed uses and use levels, and anticipated intake of the novel food. Further sections on the history of use of the novel food and/or its source, absorption, distribution, metabolism, excretion, nutritional information, toxicological information and allergenicity should be considered by the applicant by default. If not covered in the application, this should be justified. The applicant should integrate the data presented in the different sections to provide their overall considerations on how the information supports the safety of the novel food under the proposed conditions of use. Where potential health hazards have been identified, they should be discussed in relation to the anticipated intakes of the novel food and the proposed target populations. On the basis of the information provided, EFSA will assess the safety of the novel food under the proposed conditions of use. This guidance was originally adopted in 2016.It has beenrevised to informapplicants of the new provisions introduced by Regulation (EC) No 178/2002, as amended by Regulation (EU) 2019/1381 on the transparency and sustainability of the EU risk assessment in the food chain.This revised guidance applies to all dossiers submitted as of 27 March 2021. The 2016 version of this guidance remains applicable to applications submitted before 27 March 2021.Show less >
Language :
Anglais
Audience :
Internationale
Popular science :
Non
Administrative institution(s) :
CHU Lille
Inserm
Université de Lille
Inserm
Université de Lille
Submission date :
2021-07-06T12:44:32Z
2024-03-04T13:20:29Z
2024-04-16T07:06:14Z
2024-03-04T13:20:29Z
2024-04-16T07:06:14Z
Files
- EFSA Journal - 2021 - - Guidance on the preparation and submission of an application for authorisation of a novel food in.pdf
- Version éditeur
- Open access
- Access the document
Except where otherwise noted, this item's license is described as Attribution-NoDerivs 3.0 United States