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

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dc.citation.issue3
dc.citation.volume19
dc.contributor.authorEFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) Products
dc.contributor.authorTurck D
dc.contributor.authorBresson J-L
dc.contributor.authorBurlingame B
dc.contributor.authorDean T
dc.contributor.authorFairweather-Tait S
dc.contributor.authorHeinonen M
dc.contributor.authorHirsch-Ernst KI
dc.contributor.authorMangelsdorf I
dc.contributor.authorMcArdle HJ
dc.contributor.authorNaska A
dc.contributor.authorNeuhäuser-Berthold M
dc.contributor.authorNowicka G
dc.contributor.authorPentieva K
dc.contributor.authorSanz Y
dc.contributor.authorSiani A
dc.contributor.authorSjödin A
dc.contributor.authorStern M
dc.contributor.authorTomé D
dc.contributor.authorVinceti M
dc.contributor.authorWillatts P
dc.contributor.authorEngel K-H
dc.contributor.authorMarchelli R
dc.contributor.authorPöting A
dc.contributor.authorPoulsen M
dc.contributor.authorSalminen S
dc.contributor.authorSchlatter J
dc.contributor.authorArcella D
dc.contributor.authorGelbmann W
dc.contributor.authorde Sesmaisons-Lecarré A
dc.contributor.authorVerhagen H
dc.contributor.authorvan Loveren H
dc.coverage.spatialUnited States
dc.date.accessioned2023-07-10T21:39:27Z
dc.date.accessioned2023-09-04T01:40:37Z
dc.date.available2021-01-21
dc.date.available2023-07-10T21:39:27Z
dc.date.available2023-09-04T01:40:37Z
dc.date.issued2021-03-26
dc.date.updated2023-07-10T02:18:07Z
dc.description.abstractFollowing 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 been revised to inform applicants 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.
dc.description.confidentialfalse
dc.format.extente06555-
dc.identifiere06555
dc.identifierEFS26555
dc.identifierhttps://www.ncbi.nlm.nih.gov/pubmed/33791039
dc.identifier.citationEFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) Products , Nutrition , Nda A, Turck D, Bresson J-L, Burlingame B, Dean T, Fairweather-Tait S, Heinonen M, Hirsch-Ernst KI, Mangelsdorf I, McArdle HJ, Naska A, Neuhäuser-Berthold M, Nowicka G, Pentieva K, Sanz Y, Siani A, Sjödin A, Stern M, Tomé D, Vinceti M, Willatts P, Engel K-H, Marchelli R, Pöting A, Poulsen M, Salminen S, Schlatter J, Arcella D, Gelbmann W, de Sesmaisons-Lecarré A, Verhagen H, van Loveren H. (2021). 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.. EFSA J. 19. 3. (pp. e06555-).
dc.identifier.doi10.2903/j.efsa.2021.6555
dc.identifier.eissn1831-4732
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn1831-4732
dc.identifier.urihttp://hdl.handle.net/10179/19856
dc.languageeng
dc.publisherJohn Wiley and Sons Ltd on behalf of European Food Safety Authority
dc.publisher.urihttps://efsa.onlinelibrary.wiley.com/doi/abs/10.2903/j.efsa.2021.6555
dc.relation.isPartOfEFSA J
dc.rightsCC BY-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nd/4.0/
dc.subjectauthorisation
dc.subjectguidance
dc.subjectnovel foods
dc.subjectsafety
dc.subjecttoxicity
dc.subjecttraditional foods
dc.titleGuidance 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
dc.typeJournal article
pubs.elements-id444542
pubs.organisational-groupOther
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