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There is a growing demand for vegan products and plant-based food when dealing with the impact of livestock on the climate crisis. The aim of this study was to develop a formulation for a plant-based analogue of mold-ripened cheese. Were investigated the following plant materials: cashews, pistachios, soy flour, chickpea flour, pea protein, pumpkin protein, hemp protein, and spirulina powder. Plant matrices were fermented with lactic acid bacteria (LAB) starter cultures and cheese starter cultures of mold species Geotrichum candidum and Penicillium camemberti. All microorganisms’ growth were tested in a vegan-type culture medium. Calcium supplementation was applied and followed by an in-depth analysis of the elemental composition of selected analogues with inductively coupled plasma optical emission spectroscopy. The physicochemical and organoleptic analyses of plant-based alternatives of Camembert were conducted. This is the first paper describing novel formulations for plant-based alternatives for Camembert cheese prepared with techniques mimicking the original milk product.

Plant-based beverages (PBBs) represent a growing global alternative to cow's milk. However, their development is strongly influenced by consumers' expectations of new foods introduced into the diet: environmental sustainability, balanced nutritional content, health aspects, and organoleptic properties. This study analyzes consumers' preferences and choice orientations towards plant-based beverages through the assessment of their eating style and concern towards environmental and health issues. To that end, an online questionnaire was conducted with a sample of 233 respondents living in the South-East area of Italy. Initially, principal component analyses were performed to identify distinct dimensions of individuals' orientation towards food quality, environment and health involvement. Then, the emerging dimensions were used as dependent variables for ANOVA comparisons between consumers and non-consumers of plant-based beverages, considering also individuals' preferences towards different PBBs. The main results showed a strong consumer concern for environmental sustainability issues, which was found as the main purchasing driver for plant-based beverage consumers. On the other hand, many respondents stated that they do not consume PBBs due to their negative organoleptic aspects and the unfamiliarity with these products. Furthermore, the individual's dietary style influences the consumption of plant-based beverages and, in particular, the search for nutritional and balanced compounds plays a key role in consumption choices. Finally, despite that the almonds cultivation for the traditional 'almond milk' production is typical in various Italian regions, consumers expressed averagely a weak connection with this product. In conclusion, considering our results, the market development of PPBs at a national level might be supported by marketing strategies dedicated to different individuals' profiles. At the same time, however, direct actions on the production process are needed to improve the organoleptic profile of these products and meet the dissatisfaction expressed by consumers.

The current food system, which is responsible for about one third of all global gas emissions, is considered one of the main causes of resource depletion. For this reason, scientific research is investigating new alternatives capable of feeding an ever-growing population that is set to reach 9–11 billion by 2050. Among these, cell-based meat, also called cultured meat, is one possible solution. It is part of a larger branch of science called cellular agriculture, whose goal is to produce food from individual cells rather than whole organisms, tracing their molecular profile. To date, however, cultured meat aroused conflicting opinions. For this reason, the aim of this review was to take an in-depth look at the current European legislative framework, which reflects a ‘precautionary approach' based on the assumption that these innovative foods require careful risk assessment to safeguard consumer health. In this context, the assessment of possible risks made it possible not only to identify the main critical points during each stage of the production chain (proliferation, differentiation, scaffolding, maturation and marketing), but also to identify solutions in accordance with the recommendations of the European Food Safety Authority (EFSA). Further, the main challenges related to organoleptic and nutritional properties have been reviewed.. Finally, possible future markets were studied, which would complement that of traditional meat, implementing the offer for the consumer, who is still sceptical about the acceptance of this new product. Although further investigation is needed, the growing demand for market diversification and the food security opportunities associated with food shortages, as well as justifying the commercialisation of cultured meat, would present an opportunity to position cultured meat as beneficial.

Abstract EFSA was asked by the European Commission to provide scientific assistance with respect to the EFSA adopted scientific opinion on ‘Safety of calcidiol monohydrate produced by chemical synthesis as a novel food pursuant to Regulation (EU) 2015/2283’, including its bioavailability as a metabolite of vitamin D3 when added for nutritional purposes to food supplements. On 5 July 2023, EFSA adopted the ‘Scientific opinion on the tolerable upper intake level for vitamin D, including the derivation of a conversion factor for calcidiol monohydrate’. This opinion concerns an updated exposure assessment for vitamin D and proposes a conversion factor for calcidiol monohydrate into vitamin D3 of 2.5 for labelling purposes. In addition, in reference to the EFSA opinion on the safety of calcidiol monohydrate, the Commission had received a letter from the pharmaceutical company EirGen Pharma Ltd requesting a revision of this opinion based on new data concerning calcidiol. Based on the information and data considered in this scientific technical report, EFSA concludes that the novel food calcidiol monohydrate proposed for use in food supplements is a bioavailable source of the biologically active metabolite of vitamin D, i.e. 1,25‐dihydroxyvitamin D, that a conversion factor of 2.5 reflects the relative bioavailability of calcidiol vs vitamin D3 under the proposed conditions of use and use levels, and that it is safe under the proposed conditions of use and use levels, i.e. up to 10 μg/day for children ≥ 11 years old and adults, including pregnant and lactating women, and up to 5 μg/day for children 3–10 years of age.

Edible insects can diversify diets, improve livelihoods, contribute to food and nutrition security, and have a smaller ecological impact. The European Union has categorized insects as novel food, and recently, in 2021 and 2022, two species, Tenebrio molitor and Acheta domesticus, were authorized for commercialization. The acceptance and perception of food risk derived from insect consumption vary depending on factors impacting insect consumption acceptability, including neophobic tendencies, gender differences, familiarity, and gastronomic perceptions. The aim of this work was to evaluate the perception and acceptance of edible insects by exploring these factors. This study was carried out on higher-education students from universities in Valencia (Spain). The students recognized insects' high nutritional value, particularly protein content, and had varying levels of knowledge about specific nutritional components. In terms of labeling and marketing, removing health and sustainability benefits from packaging can improve consumer responses. Most respondents prefer clear labeling of insect derivatives, quality certification seals, and complete information about insect content. Students consider marketing and knowledge to be significant influencers of insect consumption. In summary, this text highlights the multifaceted nature of insect consumption acceptability. These insights offer valuable perspectives on insect consumption dynamics. [ABSTRACT FROM AUTHOR]

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on lacto‐N‐fucopentaose I (LNFP‐I)/2′‐fucosyllactose (2'‐FL) mixture as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is mainly composed of the human‐identical milk oligosaccharides (HiMO) LNFP‐I and 2'‐FL, but it also contains d‐lactose, lacto‐N‐tetraose, difucosyllactose, 3‐fucosyllactose, LNFP‐I fructose isomer, 2′‐fucosyl‐d‐lactulose, l‐fucose and 2′‐fucosyl‐d‐lactitol, and a small fraction of other related saccharides. The NF is produced by fermentation by a genetically modified strain (Escherichia coli K‐12 DH1 MDO MP2173b) of E. coli K‐12 DH1 (DSM 4235). The information provided on the identity, manufacturing process, composition and specifications of the NF does not raise safety concerns. The applicant intends to add the NF in a variety of foods, including infant formula (IF) and follow‐on formula, foods for infants and toddlers, foods for special medical purposes and food supplements (FS). The target population is the general population. The anticipated daily intake of LNFP‐I from use in IF is similar to the estimated natural mean highest daily intake in breastfed infants. Overall, the anticipated daily intake of LNFP‐I from the NF as a food ingredient at the maximum proposed use levels is unlikely to exceed the intake level of breastfed infants on a body weight basis. The intake in breastfed infants on a body weight basis is expected to be safe also for other population groups. The anticipated 2'‐FL intake is generally rather low. The use of the NF in FS is not intended if other foods with added NF components or human milk (for infants and young children) are consumed on the same day. The Panel concludes that the NF, a mixture of LNFP‐I and 2'‐FL, is safe under the proposed conditions of use. [ABSTRACT FROM AUTHOR]

The use of renewable biological resources, including biowaste, within a circular framework, is crucial for the transition to more sustainable production and consumption patterns. By means of life cycle assessment and life cycle costing methodologies, this study compares the environmental and economic performances of two disposal scenarios for coffee silverskin, the major waste from coffee roasting. The business-as-usual (BaU) scenario, currently applied in the Metropolitan City of Naples (Italy), involves silverskin composting, while the proposed alternative scenario explores the valorization of silverskin as a functional ingredient in bakery products. The alternative scenario results are more advantageous since replacing flour with silverskin in bakery products reduces environmental impact by 96% more than replacing synthetic fertilizers with compost in the BaU scenario. Furthermore, in the alternative scenario, coffee roasters halve their silverskin disposal costs, compared to the BaU scenario (447.55 € versus 190.09 €, for 1 ton). Finally, the major environmental burdens are resource use for equipment construction (37% for BaU, 62% for alternative, on average) and electricity consumption (30% for BaU, 67% for alternative, on average), while the highest economic cost is due to personnel (58% for BaU, 88% for alternative, on average). [ABSTRACT FROM AUTHOR]

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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The study's objective was to characterize the effects of mealworm powder fortification on ice cream's properties and nutritional value. The approximate composition and the mineral and fatty acid profiles were analyzed. Moreover, the antioxidant activity and physical properties as well as color were studied. As expected, insect powder substitution increased the protein content from 1.48 ± 0.13% for the control to 3.08 ± 0.22% for the sample with the highest insect substitution. The ash content increased as well. There was also a significant increase in zinc (2.5-fold), magnesium (3-fold), iron (4-fold) and unsaturated fatty acids. The ice cream with the highest percentage of insect powder had the slowest melting rate (0.094 ± 0.04 g/min) but the lowest overrun value (13.10 ± 0.22%) compared with the melting rate (0.145 ± 0.02 g/min) and overrun value (32.58 ± 0.6%) of control ice cream. Moreover, the ice cream turned darker in color. Furthermore, adding mealworm powder caused a significant increase in antioxidant properties as evaluated by ABTS and DPPH scavenging activity. Therefore, using mealworm powder in ice cream gave a product with better characteristics than the control sample, thus demonstrating the possibility of producing high-quality ice cream. [ABSTRACT FROM AUTHOR]

Novel Food is a new category of food, regulated by the European Union Directive No. 2015/2283. This latter norm defines a food as "Novel" if it was not used "for human consumption to a significant degree within the Union before the date of entry into force of that regulation, namely 15 May 1997". Recently, Novel Foods have received increased interest from researchers worldwide. In this sense, the key areas of interest are the discovery of new benefits for human health and the exploitation of these novel sources of materials in new fields of application. An emerging area in the pharmaceutical and medicinal fields is nanotechnology, which deals with the development of new delivery systems at a nanometric scale. In this context, this review aims to summarize the recent advances on the design and characterization of nanodelivery systems based on materials belonging to the Novel Food list, as well as on nanoceutical products formulated for delivering compounds derived from Novel Foods. Additionally, the safety hazard of using nanoparticles in food products, i.e., food supplements, has been discussed in view of the current European regulation, which considers nanomaterials as Novel Foods. [ABSTRACT FROM AUTHOR]

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on monosodium salt of l‐5‐methyltetrahydrofolic acid (5‐MTHF) as a novel food (NF) pursuant to Regulation (EU) 2015/2283 and to address the bioavailability of folate from this source in the context of Directive 2002/46/EC, Regulation (EU) No 609/2013 and Regulation (EC) No 1925/2006. The NF is produced by chemical synthesis and consists of at least 95% (w/w) of 5‐MTHF and 4%–5% (w/w) of sodium. It is proposed to be used as a partial or complete substitute to folic acid and other sources of added folate in a number of food categories. The production process, composition, specifications and stability of the NF do not raise safety concerns. When used as an ingredient in different food matrices, proper processing/storage conditions need to be considered to preserve the stability of the NF. Regarding bioavailability, the Panel considers that the NF readily dissociates into Na and l‐methylfolate ions, which subsequently are absorbed and enter the circulation. Thus, the bioavailability of 5‐MTHF from the NF is comparable to that of other currently authorised salts of 5‐MTHF. The Panel considers that the consumption of the NF is not nutritionally disadvantageous as long as the combined intake of the NF and the other supplemental forms of folate under their authorised conditions of use is below the ULs established for the different age groups of the general population. The Panel concludes that the NF is safe under the proposed conditions of use. The Panel also concludes that the NF is a source from which folate is bioavailable. [ABSTRACT FROM AUTHOR]

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on 2′‐fucosyllactose (2'‐FL) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is mainly composed of the human‐identical milk oligosaccharide (HiMO) 2'‐FL, but it also contains d‐lactose, l‐fucose, fucosylgalactose, difucosyllactose, d‐glucose and d‐galactose, and a small fraction of other related saccharides. The NF is produced by fermentation by a genetically modified strain (Escherichia coli SGR5) of E. coli W (ATCC 9637). The information provided on the identity, manufacturing process, composition and specifications of the NF does not raise safety concerns. The applicant applies for the same use and use levels as already authorised for 2'‐FL and included in the Union list of NFs, with the general population as target population. The Panel noted that the available intake estimate is not recent (2015) and based on a different database (2008–2010 UK data) than that used by EFSA. For this reason, the Panel decided to perform a new intake estimate according to the current EFSA approach. The Panel notes that the highest P95 daily intake of the NF from the use as food ingredient is higher than the estimated natural highest mean daily intake in breastfed infants and marginally higher in young children. The applicant also proposes to extend the use of 2'‐FL in food supplements (FS) for infants at the use level of 1.2 g/day. The resulting estimated intake in infants from the proposed use in FS is within the natural intake of 2'‐FL in breastfed infants. FS are not intended to be used if other foods with added 2'‐FL or human milk are consumed on the same day. The Panel concludes that the NF is safe under the proposed conditions of use. [ABSTRACT FROM AUTHOR]

Acorns, the fruit of the oak tree, as well as oak leaves have been for a long time an important source of food in various cultures throughout history. However, over the time they have disappeared from the diet and their usage in the food industry was minimal, especially due to the high tannin content and astringency. Despite that, several products have begun to appear on the market in the recent years such as an acorn flour or acorn coffee substitute and some studies were focused on the possibilities of using oak leaves extracts as a natural antioxidant against protein and lipid oxidation in the meat industry as well as for the beverage production. [ABSTRACT FROM AUTHOR]

Selenium nanoparticles (SeNPs) are worthy of attention and development for nutritional supplementation due to their health benefits in both animals and humans with low toxicity, improved bioavailability, and controlled release, being greater than the Se inorganic and organic forms. Our previous study reported that Anoectochilus burmannicus extract (ABE)-synthesized SeNPs (ABE-SeNPs) exerted antioxidant and anti-inflammatory activities. Furthermore, ABE could stabilize and preserve the biological activities of SeNPs. To promote the ABE-SeNPs as supplementary and functional foods, it was necessary to carry out a safety assessment. Cytotoxicity testing showed that SeNPs and ABE-SeNPs were harmless with no killing effect on Caco2 (intestinal epithelial cells), MRC-5 (lung fibroblasts), HEK293 (kidney cells), LX-2 (hepatic stellate cells), and 3T3-L1 (adipocytes), and were not toxic to isolated human PBMCs and RBCs. Genotoxicity assessments found that SeNPs and ABE-SeNPs did not induce mutations in Salmonella typhimurium TA98 and TA100 (Ames test) as well as in Drosophila melanogaster (somatic mutation and recombination test). Noticeably, ABE-SeNPs inhibited mutation in TA98 and TA100 induced by AF-2, and in Drosophila induced by urethane, ethyl methanesulfonate, and mitomycin c, suggesting their anti-mutagenicity ability. This study provides data that support the safety and anti-genotoxicity properties of ABE-SeNPs for the further development of SeNPs-based food supplements. [ABSTRACT FROM AUTHOR]

The European Commission's decision to approve the use of insects and their parts for human consumption caused a wave of public discussion and media interest in our country. However, the veterinary perspective on the matter seems to have remained in the shadow of the predominantly discussed ethical and moral considerations on the subject and the opinions of specialists from other fields such as technologists, nutritionists, and control authorities. This led us to consider the issue of the usage of insects as food ingredients for human consumption from the veterinarian's perspective. As a starting point, we use the knowledge about insects, normatively regulated as part of the education process during the study of veterinary medicine and acquired by veterinarians nowadays. In the course of reasoning, we compare that knowledge with the questions, which have arisen in front of the veterinary guild in connection to the input of insects into the composition of foods, and as ingredients of human nutrition, which the European bodies have officially accepted and permitted. We explored normative documents and literary sources, which could answer the question: "Does the veterinary medical profession have a place in this type of husbandry and food production in the future?". [ABSTRACT FROM AUTHOR]

Algae-based foods have been gaining increasing popularity in recent years and hold tremendous potential, provided that there is greater awareness and knowledge about microalgae-based foods within both the general population and the food industry. These products not only offer health benefits for the human body but are also cost-effective and environmentally sustainable to produce. Using a discrete choice experiment (DCE), we assessed consumer perception and willingness to pay (WTP) of Austrian consumers for innovative food items made from microalgae, using algae crackers as an illustrative example. To approximate the weighting of the product attributes of origin, price, flavor, production method a nd packaging, we employed Choice Based Conjoint Analysis (CBCA) through an online survey (n = 301 participants). Subsequently, we approximated WTP for each product attribute based on the outcomes of the CBCA. The study reveals that, on the whole, microalgae-based food products are favorably perceived by consumers. The findings generally align with prior research in the literature, albeit with some noteworthy distinctions. For instance, there is a higher WTP for organic microalgae -based food compared to similar studies where regional production was evaluated to be of higher importance. Consequently, innovative microalgae foods seem to have significant potential in consumer food markets. Food producers should consider the expectations and perceptions of consumers in order to be able to successfully introduce novel microalgae food products in this, currently, niche market. [ABSTRACT FROM AUTHOR]

Among the species of the rich algological flora of the North Atlantic, some can be used for direct consumption in human food, although few are currently cultivated on a large scale and/or marketed for this purpose. The European tradition regarding this custom is practically nil and the expression of current eating habits is little different from the past. In Europe, only in times of hunger (for example, during the Great World Wars) was seaweed consumed by the populations closest to the coastline. In addition to the multiple applications described, which expanded enormously in the 1970s, based on phycocolloids (agar, carrageenans, and alginates)—used as thickeners in the food industry, in soups, meat preserves, dairy products, and pastries—there is currently a trend of increasing consumption, both in North America and Europe.

The reported cases of food allergies are steadily increasing. With the invention of more novel foods, new and unfamiliar allergens are being introduced into our diets, which raises concerns about the potential risk of novel food allergies. The purpose of this review is to assess the allergenic risks associated with novel food components, strategies for assessing risk in relation to novel food allergens, and current regulations for managing food allergens in novel food products.

There is a pressing need for a transition toward more sustainable diets, which has become a shared priority for both consumers and businesses. Innovation is becoming increasingly widespread across all facets of the food supply chain. This innovation spans various domains related to production, including sustainable cultivation methods as well as new food technologies like gene editing, new product development like functional foods, and revitalizing underutilized and genetically diverse varieties to preserve biodiversity. However, not all innovative efforts are accepted by consumers and survive in markets. The interwoven and long agri-food supply chains often obscure the feedback loop between production and consumption. Consequently, it is important to understand to what extent consumers embrace these food innovations and form new eating habits. This review aims to investigate the consumer response to novel foods, focusing on behavioral factors, which have yet to receive as much attention as sensory factors. Peer-reviewed empirical articles from the last decade are examined inductively to develop a bird’s-eye view of the behavioral barriers to and drivers of consumer acceptance of novel foods. In addition, strategies to overcome the identified challenges associated with the behavioral barriers are reviewed and examined. Based on this, the study links cognitive biases with behavioral factors influencing consumer acceptance of novel foods. This study concludes that the inconvenience associated with abandoning established eating habits is typically perceived as a loss, and avoiding this inconvenience is deemed more worth the risk than the potential gains associated with novel food consumption. This study suggests that framing and placing pro-diversity labels could serve as effective behavioral interventions for marketing strategists and food policymakers.

Because olive pomace (the main by-product of olive oil production) is phytotoxic, new applications must be investigated to minimize its negative environmental impact. In this work, olive pomace was fermented for 4 and 32 days at room temperature, having in view its valorization as a novel food, thereby creating opportunities for the food industry and addressing a challenge of the olive oil sector. The chemical and microbiological modifications that occurred along the fermentation were followed. The results showed no significant differences (p > 0.05) in total protein between the control and the fermented samples; however, the latter exhibited higher levels of essential amino acids. The major nonessential and essential amino acids were glutamic acid and leucine in all samples. There was a significant increase in the total fat of the 32-day sample and the main fatty acid was oleic acid in all samples. There were considerable reductions in total vitamin E, phenolics, and antioxidant activity values post-fermentation. Hydroxytyrosol replaced oleacein as the main phenolic in the 32-day sample. A sharp increase in total microorganisms occurred (2.20 × 102 to 3.00 × 104–2.01 × 107 colony forming units/mL) but no pathogenic microorganisms were detected. Overall, olive pomace fermentation creates novel products for the food industry with a balanced nutritional composition.

Duckweed (Lemna minor L.) is a small floating aquatic plant that has an important economic impact in several industrial areas. With its high biomass production, reasonable protein content, and resilience to several climates, it has been attracting increasing interest for potential use in animal and human food systems. Historically consumed in southwest Asia, this duckweed is now gaining attention as a potential novel food in Europe. This manuscript explores the contributions of duckweed to various food and feed industries, including aquaculture and livestock, while also pointing out the incipient research carried out for human consumption. Most importantly, it highlights the potential of Lemna minor as a vegetable for future human consumption whether eaten whole or through extraction of its nutrients.

In questi ultimi mesi, in Italia, il dibattito mediatico sulla cosiddetta carne coltivata ha riempito gli spazi dei mezzi di comunicazione generalisti. Il tema sembra interessare molto non solo l’opinione pubblica, ma anche la politica italiana. L’aspetto interessante, per la sociologia del diritto, riguarda il fatto che a tutt’oggi la produzione e la commercializzazione su larga scala di questo prodotto sono ben lontani da essere realizzate. Inoltre, la ricerca non è ancora stata in grado di realizzare un prodotto con un gusto accettabile e soprattutto con dei costi sostenibili.

Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on monosodium salt of l‐5‐methyltetrahydrofolic acid (5‐MTHF) as a novel food (NF) pursuant to Regulation (EU) 2015/2283 and to address the bioavailability of folate from this source in the context of Directive 2002/46/EC, Regulation (EU) No 609/2013 and Regulation (EC) No 1925/2006. The NF is produced by chemical synthesis and consists of at least 95% (w/w) of 5‐MTHF and 4%–5% (w/w) of sodium. It is proposed to be used as a partial or complete substitute to folic acid and other sources of added folate in a number of food categories. The production process, composition, specifications and stability of the NF do not raise safety concerns. When used as an ingredient in different food matrices, proper processing/storage conditions need to be considered to preserve the stability of the NF. Regarding bioavailability, the Panel considers that the NF readily dissociates into Na and l‐methylfolate ions, which subsequently are absorbed and enter the circulation. Thus, the bioavailability of 5‐MTHF from the NF is comparable to that of other currently authorised salts of 5‐MTHF. The Panel considers that the consumption of the NF is not nutritionally disadvantageous as long as the combined intake of the NF and the other supplemental forms of folate under their authorised conditions of use is below the ULs established for the different age groups of the general population. The Panel concludes that the NF is safe under the proposed conditions of use. The Panel also concludes that the NF is a source from which folate is bioavailable.

Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on 2′‐fucosyllactose (2’‐FL) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is mainly composed of the human‐identical milk oligosaccharide (HiMO) 2’‐FL, but it also contains d‐lactose, l‐fucose, fucosylgalactose, difucosyllactose, d‐glucose and d‐galactose, and a small fraction of other related saccharides. The NF is produced by fermentation by a genetically modified strain (Escherichia coli SGR5) of E. coli W (ATCC 9637). The information provided on the identity, manufacturing process, composition and specifications of the NF does not raise safety concerns. The applicant applies for the same use and use levels as already authorised for 2’‐FL and included in the Union list of NFs, with the general population as target population. The Panel noted that the available intake estimate is not recent (2015) and based on a different database (2008–2010 UK data) than that used by EFSA. For this reason, the Panel decided to perform a new intake estimate according to the current EFSA approach. The Panel notes that the highest P95 daily intake of the NF from the use as food ingredient is higher than the estimated natural highest mean daily intake in breastfed infants and marginally higher in young children. The applicant also proposes to extend the use of 2’‐FL in food supplements (FS) for infants at the use level of 1.2 g/day. The resulting estimated intake in infants from the proposed use in FS is within the natural intake of 2’‐FL in breastfed infants. FS are not intended to be used if other foods with added 2’‐FL or human milk are consumed on the same day. The Panel concludes that the NF is safe under the proposed conditions of use.

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on 3′‐sialyllactose (3′‐SL) sodium salt as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is mainly composed of the human‐identical milk oligosaccharide (HiMO) 3′‐SL (sodium salt), but it also contains sialic acid, d‐glucose, d‐lactose, 3′‐sialyllactulose and 6′‐sialyllactose sodium salts and a small fraction of other related saccharides. The NF is produced by fermentation by a genetically modified strain (Escherichia coli NEO3) of E. coli W (ATCC 9637). The information provided on the identity, manufacturing process, composition and specifications of the NF does not raise safety concerns. The applicant intends to add the NF to a variety of foods, including infant formula and follow‐on formula, food for special medical purposes and food supplements (FS). The target population is the general population. The applicant applies for the same uses and use levels as already assessed for 3′‐SL sodium salt produced by a genetically modified strain of E. coli K‐12 DH1, with the exception for the use in FS, which is proposed to be higher (from 0.5 to 1.0 g/day) in individuals from 3 years of age. Since the NF as a food ingredient would be consumed at the same extent as the already assessed 3′‐SL sodium salt, no new estimates of the intakes have been carried out. The Panel notes that the maximum daily intake of 3′‐SL from the proposed use of the NF in FS for individuals from 3 years of age (1.0 g/day) is lower than the estimated highest mean daily intake of 3′‐SL in breastfed infants. FS are not intended to be used if other sources of 3′‐SL are consumed on the same day. The Panel concludes that the NF is safe under the proposed conditions of use. [ABSTRACT FROM AUTHOR]

Simple Summary: Entomophagy has a long and rich history in human culture. In fact, insects have been a part of human diets for thousands of years, with evidence of their consumption found in prehistoric archaeological sites. Throughout history, entomophagy has been a common practice in many cultures, particularly in parts of Africa, Asia, Latin America, and Oceania. In some societies, insects were considered a delicacy and were reserved for special occasions, while, in others, they were a staple food source. The roots of entomophagy vary depending on culture and region, but common reasons include the nutritional benefits of insects, their abundance and accessibility, and the cultural and religious significance of certain species. While the practice of entomophagy has declined in some parts of the world due to the influence of Western culture and industrialization, it continues to be important in many societies. Despite its long history and potential benefits, entomophagy has faced cultural and social stigmas in many parts of the world. However, recent efforts have been made to promote entomophagy as a sustainable and nutritious food source and to challenge cultural biases against insect consumption. The relationship between insects and humans throughout history has always been complex and multifaceted. Insects are both a source of fascination and fear for humans and have played important roles in human culture, economy, and health. Nowadays, there is growing interest in using insects as a sustainable and environmentally friendly source of protein and other nutrients. Entomophagy can be seen as a new opportunity for the food industry and global food security. In fact, insects require far fewer resources than traditional livestock, and there are many references to insect consumption in human history. The ancient Romans are known to have eaten various insects, including beetles, caterpillars, and locusts. Insects such as crickets, grasshoppers, and ants have been eaten for centuries and are still considered a delicacy in many parts of the world, especially in Africa, Asia, Latin America, and Oceania. Entomophagy has, thus, been a part of human history for thousands of years and continues to be an important food habit for many people around the world. These topics are explored in this article from a historical and cultural perspective (e.g., ecological, nutritional, spiritual, and socio-psychological), with a focus on the progressive acceptance of edible insects in Western societies, since this novel food has also its roots in the Western world. [ABSTRACT FROM AUTHOR]

In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly affected all studied parameters, and in most cases, there was a dose–response effect. FFP supplementation affected the nutritional profile and increased the protein content (p < 0.001). The sensory test indicated that consumer acceptance of the studied sensory attributes differed significantly between groups, and bread with high levels of FFP (10 and 15% FFP) was generally more poorly rated than the control (0%) and 5% FFP for most of the variables studied. Despite this, all groups received acceptable scores (overall liking score ≥ 5) from consumers. The sensory analysis concluded that there is a possible niche in the market for these improved versions of bread products. [ABSTRACT FROM AUTHOR]

Plant-based beverages (PBBs) represent a growing global alternative to cow's milk. However, their development is strongly influenced by consumers' expectations of new foods introduced into the diet: environmental sustainability, balanced nutritional content, health aspects, and organoleptic properties. This study analyzes consumers' preferences and choice orientations towards plant-based beverages through the assessment of their eating style and concern towards environmental and health issues. To that end, an online questionnaire was conducted with a sample of 233 respondents living in the South-East area of Italy. Initially, principal component analyses were performed to identify distinct dimensions of individuals' orientation towards food quality, environment and health involvement. Then, the emerging dimensions were used as dependent variables for ANOVA comparisons between consumers and non-consumers of plant-based beverages, considering also individuals' preferences towards different PBBs. The main results showed a strong consumer concern for environmental sustainability issues, which was found as the main purchasing driver for plant-based beverage consumers. On the other hand, many respondents stated that they do not consume PBBs due to their negative organoleptic aspects and the unfamiliarity with these products. Furthermore, the individual's dietary style influences the consumption of plant-based beverages and, in particular, the search for nutritional and balanced compounds plays a key role in consumption choices. Finally, despite that the almonds cultivation for the traditional 'almond milk' production is typical in various Italian regions, consumers expressed averagely a weak connection with this product. In conclusion, considering our results, the market development of PPBs at a national level might be supported by marketing strategies dedicated to different individuals' profiles. At the same time, however, direct actions on the production process are needed to improve the organoleptic profile of these products and meet the dissatisfaction expressed by consumers. [ABSTRACT FROM AUTHOR]

Wood Decay Fungi (WDF) are fungi specialized in degrading wood. An interesting perspective is their use as a source of Novel Foods or food ingredients. Here, for the first time, the metabolite profiling of hydroalcoholic and organic extracts from A. biennis, F. iberica, S. hirsutum mycelia was investigated by NMR methodology. Amino acids (alanine, arginine, asparagine, aspartate, betaine, GABA, glutamate, glutamine, histidine, isoleucine, leucine, lysine, phenylalanine, threonine, tryptophan, tyrosine, valine), sugars (galactose, glucose, maltose, trehalose, mannitol), organic acids (acetate, citrate, formate, fumarate, lactate, malate, succinate), adenosine, choline, uracil and uridine were identified and quantified in the hydroalcoholic extracts, whereas the 1H spectra of organic extracts showed the presence of saturated, mono-unsaturated and di-unsaturated fatty chains, ergosterol,1,2-diacyl-sn-glycero-3-phosphatidylethanolamine, and 1,2-diacyl-sasglycero-3-phosphatidylcholine. A. biennis extracts showed the highest amino acid concentration. Some compounds were detected only in specific species: betaine and mannitol in S. hirsutum, maltose in A. biennis, galactose in F. iberica, GABA in F. iberica and S. hirsutum, and acetate in A. biennis and S. hirsutum. S. hirsutum showed the highest saturated fatty chain concentration, whereas DUFA reached the highest concentration in A. biennis. A high amount of ergosterol was measured both in A. biennis and F. iberica. The reported results can be useful in the development of WDF-based products with a high nutritional and nutraceutical value. [ABSTRACT FROM AUTHOR]

In this study, avocado pulp and oil were added to mayonnaise type-dressing to produce a healthy and microbiologically safe product with improved sensory properties. First, oil avocado was obtained by solvent-free ultrasonic-assisted extraction and centrifugation. The mayonnaise type-dressing was formulated with avocado pulp and oil and then treated with ultrasound. Chemical and sensory qualities were determined in the oil. Microbiological quality, color and sensory analysis were carried out in the mayonnaise type-dressing along a storage period under refrigeration. The avocado oil yield was 64% with an outstanding emerald green color. The avocado oil quality agreed with Mexican Official Standards. Oleic, palmitic, palmitoleic and linoleic acids were found to be the major fatty acids in avocado oil. The mayonnaise-type dressing showed a reduction of the microbial load without the need for thermal pasteurization, and the green color was stable during storage. Color, odor and flavor were sensorially evaluated as “like much.”

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on 3‐fucosyllactose (3‐FL) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is mainly composed of the human‐identical milk oligosaccharide (HiMO) 3‐FL, but it also contains d‐lactose, l‐fucose, 3‐fucosyllactulose and a small fraction of other related saccharides. The NF is produced by fermentation by a genetically modified strain (Escherichia coli K‐12 DH1 MDO MAP1834) of E. coli K‐12 DH1 (DSM 4235). The information provided on the manufacturing process, composition and specifications of the NF does not raise safety concerns. The applicant intends to add the NF to a variety of foods, including infant formula and follow‐on formula, food for special medical purposes and food supplements (FS). The target population is the general population. The anticipated daily intake of 3‐FL from both proposed and combined (authorised and proposed) uses at their respective maximum use levels in all population categories does not exceed the highest intake level of 3‐FL from human milk in infants on a body weight basis. The intake of 3‐FL in breastfed infants on a body weight basis is expected to be safe also for other population groups. The intake of other carbohydrate‐type compounds structurally related to 3‐FL is also considered of no safety concern. FS are not intended to be used if other foods with added 3‐FL or human milk are consumed on the same day. The Panel concludes that the NF is safe under the proposed conditions of use. [ABSTRACT FROM AUTHOR]

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on 6′‐sialyllactose (6′‐SL) sodium salt as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is mainly composed of the human‐identical milk oligosaccharide (HiMO) 6′‐SL (sodium salt), but it also contains sialic acid, d‐glucose, d‐lactose, 6′‐sialyllactulose sodium salt, 3′‐sialyllactose (3′‐SL) sodium salt and a small fraction of other related saccharides. The NF is produced by fermentation by a genetically modified strain (Escherichia coli NEO6) of E. coli W (ATCC 9637). The information provided on the identity, manufacturing process, composition and specifications of the NF does not raise safety concerns. The applicant intends to add the NF to a variety of foods, including infant formula and follow‐on formula, food for special medical purposes and food supplements (FS). The target population is the general population. The applicant applies for the same uses and use levels already assessed for 6′‐SL sodium salt produced by fermentation by a genetically modified strain of E. coli K‐12 DH1. Therefore, since the NF would be consumed at the same extent as the already assessed 6′‐SL sodium salt, no new estimates of the intake have been carried out. Similarly, FS are not intended to be used if other foods with added 6′‐SL or human milk are consumed on the same day. The Panel concludes that the NF is safe under the proposed conditions of use. [ABSTRACT FROM AUTHOR]

South Korea has begun to experience subtropical weather conditions due to global climate change. Thus, the South Korean Rural Development Administration (RDA) has identified fourteen subtropical crops as economically and nutritionally appealing alternatives to current crops that could be affected. However, as Korean consumers' knowledge of subtropical vegetables is limited, these crops are considered novel. Consumers' fears of unknown foods may limit the effective introduction of potentially beneficial crops. This study used focus groups to identify Korean consumers' perceptions of subtropical vegetables to help build social media marketing strategies to promote their adoption. The results revealed the following key factors influencing Korean consumers' acceptance of subtropical vegetables: price, availability, flavor, health benefits, degree of familiarity, exoticness, adventurousness, risk assessment, and media influence. Based on the findings, this study suggests three possible social media strategies for Korean consumers: creating Instagrammable food content, evoking the idea of adventure, and emphasizing nutritional values. [ABSTRACT FROM AUTHOR]

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on paramylon as a novel food (NF) pursuant to Regulation (EU) 2015/2283. Paramylon is a linear, unbranched beta‐1,3‐ᴅ‐glucan polymer that is isolated from the single‐cell microalga Euglena gracilis. The NF consists of at least 95% beta‐glucan and minor amounts of protein, fat, ash and moisture. The applicant proposed to use the NF in food supplements, as a food ingredient added to a number of food categories and in foods for total diet replacement for weight control. In 2019, E. gracilis was attributed the qualified presumption of safety (QPS) status with the qualification 'for production purposes only', which includes food products based on microbial biomass of the microalga. Based on the information provided, E. gracilis is not expected to survive the manufacturing process. The submitted toxicity studies did not raise safety concerns. No adverse effects were observed in the subchronic toxicity studies, up to the highest dose tested, i.e. 5,000 mg NF/kg body weight per day. In view of the QPS status of the source of the NF, supported by the manufacturing process, compositional data and lack of toxicity observed in the toxicity studies, the Panel has no safety concerns and concludes that the NF, i.e. paramylon, is safe under the proposed uses and use levels. [ABSTRACT FROM AUTHOR]

Dietary spermidine is emerging as a substance with promising health-promoting and healthy ageing-promoting properties. Its autophagy-inducing potential has been especially well-documented. This process is suspected to be at the root of the life-prolonging effects of fasting and in-vivo spermidine supplementation. In humans, high dietary spermidine intake is associated with a lifespan increase of 5.7 years. Numerous studies provide indications of its effects on the cardiovascular, nervous, and immune systems as well as on the formation and development of tumors. Nevertheless, no health claims are currently authorized in the EU for spermidine or spermidine-rich functional foods. When ingested through food or dietary supplements, dosage appears to play an important role in replicating the favorable effects. Currently, there are ongoing proceedings regarding the novelty of a certain manufacturing process of spermidine supplements, but many other plant extracts with high spermidine content from different sources are marketed without the need for novel food authorization. This article discusses the varying test results obtained for the spermidine concentration of popular spermidine supplements. Soybean extract seems to be slightly superior in terms of spermidine concentration, but one wheat germ-based product stood out in this analysis due to a 10 times higher spermidine concentration than comparable products. [ABSTRACT FROM AUTHOR]

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Quinoa's (Chenopodium quinoa Willd.) status has been recently raised from staple food crop confined to its region of origin to a globally recognized commercial food crop, widely traded in the international market. Claims on food labels may attract consumers who can therefore purchase products with nutrition, allergy/intolerance, or social and ethical claims in an effort to make healthier and more sustainable food choices. The aim of this work was (i) to investigate the nutritional quality of quinoa food products available to the Italian consumer over the e-commerce market, as emerged from nutrition labelling, and (ii) to inquire about the occurrence of nutrition, allergy and intolerance, and social and ethical claims on the packaging. To this aim, a cross-sectional survey of quinoa food products available in the Italian market was conducted. It emerged that several quinoa product categories are available and grains and pasta are the major ones. Nutrition claims are generally displayed in combination with gluten-free and social/ethical claims. Based on the nutrition facts, a higher proportion of products are eligible for nutrition claims. The comparison between the gluten-free labelled and gluten-containing quinoa products showed limited differences in the nutritional quality. [ABSTRACT FROM AUTHOR]

Simple Summary: Over the past 20 years, we have seen exponential growth in the number of scientific publications on edible insects as an alternative food source. Usually, insect larvae are reared in a close environment in constant contact with their feed, called the substrate. The substrates employed for rearing could represent one of the most important ways to involuntarily introduce risk in the production chain. In this research, we inoculated one of the most important food pathogens, Listeria monocytogenes, in the substrates used in Zophobas morio rearing (also called superworm). The results highlighted the caution needed in insects rearing and the potential risk related to this pathogen in relation to superworm rearing. Attention was also focused on the technological procedure employed in insect rearing and processing. The interest in edible insects is continuously increasing due to their environmental, nutritional, and productive features. The aim of this study was to evaluate the effects and survival of Listeria monocytogenes in Zophobas morio rearing, using two different bacterial loads (2 and 6 log CFU/g). We also considered the effect of washing, fasting, and cooking treatments on the larvae. During the experimental trial, no mortality was observed among the larvae. The L. monocytogenes loads decreased over time, and it was below the detection limit for crates inoculated with 2 log CFU/g, while the substrate inoculated with 6 log CFU/g reached loads of 4.26 (without larvae) and 2.83 log CFU/g (with larvae). Due to the absence of L. monocytogenes in the larvae on day seven, it was not possible to assess the fasting treatment or the washing and the cooking. However, when looking at the total microbial count, significant effects were revealed for all treatments. The unfasted larvae showed no effect of washing, while the total microbial counts decreased after washing in the fasted larvae. This proves that fasting is a good treatment in terms of hygiene assurance for the consumer. [ABSTRACT FROM AUTHOR]

Coffee cherry pulp, a major waste product from coffee manufacturing, contains polyphenols with antioxidant activity. However, its clinical safety and health benefits are unclear. This randomized, double-blinded, placebo-controlled trial evaluated the safety and potential efficacy of coffee cherry pulp juice concentrate. A total of 61 participants were randomly divided into a study group (n = 30), receiving the juice, and a control group (n = 31), receiving a placebo drink of 14 g twice daily for 12 weeks. Adverse symptoms, changes in body weight, hematological and biochemical parameters, vital signs, and heart function were evaluated using subject diaries, interviews, blood and urine tests, and electrocardiograms. The results showed no intervention-related adverse events. Body weight, liver, renal function, complete blood counts, blood glucose, urinalysis, and electrocardiograms were not significantly altered throughout the study. Consuming the juice for at least 8 weeks significantly decreased cholesterol and LDL levels. The glucose levels were maintained significantly better than those of the placebo group. The findings suggest that continuously consuming 28 g/day of coffee pulp juice concentrate for 12 weeks is safe in healthy volunteers. Future studies could employ a dose of ≤28 g/day to investigate the efficacy of this novel food, especially for preventing dyslipidemia and diabetes. [ABSTRACT FROM AUTHOR]

Seaweed is often recognized for its potential health benefits, attributed to its abundance of dietary fibers, protein, and polyphenols. While human observational studies have shown promise, the collective evidence from human intervention trials remains limited. This narrative review aims to comprehensively analyze the effects of seaweed intake on humans, while critically assessing the methodology, including Cochrane risk-of-bias assessment. A search was conducted in online databases, including PubMed, Scopus, and Google Scholar, covering the period from 2000 to May 2023. The focus was on randomized controlled clinical trials (RCTs) evaluating the impact of whole seaweed, either consumed as capsules, integrated into food products or as part of meals. Various health outcomes were examined, including appetite, anthropometric measures, cardiometabolic risk factors, thyroid function, markers of oxidative stress, and blood mineral concentrations. Out of the 25 RCTs reviewed, the findings revealed limited yet encouraging evidence for effects of seaweed on blood glucose metabolism, blood pressure, anthropometric measures, and, to a lesser extent, blood lipids. Notably, these favorable effects were predominantly observed in populations with type-2 diabetes and hypertension. Despite most trials selecting a seaweed dose aligning with estimated consumption levels in Japan, considerable variability was observed in the pretreatment and delivery methods of seaweed across studies. Moreover, most studies exhibited a moderate-to-high risk of bias, posing challenges in drawing definitive conclusions. Overall, this review highlights the necessity for well-designed RCTs with transparent reporting of methods and results. Furthermore, there is a need for RCTs to explore seaweed species cultivated outside of Asia, with a specific emphasis on green and red species. Such studies will provide robust evidence-based support for the growing utilization of seaweed as a dietary component in regions with negligible seaweed consumption, e.g., Europe.