Beruflich Dokumente
Kultur Dokumente
A legal perspective
Bianca Herr
Regulatory and Technical Consultancy Services
Leatherhead Food International
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What are Probiotics?
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What are Synbiotics?
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Why add probiotics?
Also..
→ The EU market alone for probiotics and
yoghurts was worth £ 8 bn in the first half of
decade.
→high consumer demand
→ market worth over 10 bn by 2010
→ growth in food market 1 – 2 % per year!
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Probiotic cultures
Situation in Italia
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Situation in Magyarország
Situation in Deutschland
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Situación en España
→No existing legislation or guidance for prebiotics and probiotics
→According to survey (2003), every year 16 % increase in sales of pre-
and probiotic products
→Prebiotics (Fructooligosaccharides-FOS) are added among others to
dairy products, beverages, biscuits and bread
→At present time the only probiotic foodstuff in the market are :
→Yogurt, exclusively with Streptococcus thermophilus and
Lactobacillus bulgaricus or acidofilus
→other fermented milks with Bifidobacteria, Lactobacillus casei
inmunitass, etc.
→Drinks containing fruit juices, fermented milk and bacterial cultures.
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QPS - Principles
→A group of organisms could be considered safe for use, provided:
– Their identity could be established→taxonomy
– There is sufficient familiarity on which to establish safety→
Body of knowledge
– There are no known pathogenic strains (or knowledge allows
to exclude existence of these)
→Strains given QPS status would still be subject to qualifications –
“safe provided that…” (absence of antibiotic resistance,
restricted use etc.)
→Strains not meeting conditions for QPS assessed case-by-case
QPS - Principles
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Nutrition & Health Claims
Regulation
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General Conditions – Article 5
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Claim Categories
NUTRITION HEALTH
CLAIMS CLAIMS
Disease
Article 13 claims Other
risk-reduction
(well-accepted)
and Children
(Article 14)
Positive list
Pre-market approval (EFSA)
(Articles 15–18)
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Criteria for Nutrition Claims
‘CONTAINS’ (name of nutrient or other substance)
May only be used where it complies with the general
principles:
→ Must not be false or misleading
→ Must not give rise to doubt about the
safety/nutritional adequacy of other foods
→ Must not state or imply that a balanced and varied
diet cannot provide appropriate quantities of nutrients
in general
→ Consensus that “contains probiotics” not a nutrition
claim
→ Contains a specific strain - uncertain
Claim Categories
NUTRITION HEALTH
CLAIMS CLAIMS
Disease
Article 13 claims Other
risk-reduction
(well-accepted)
and Children
(Article 14)
Positive list
Pre-market approval (EFSA)
(Articles 15–18)
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Health Claims
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Generally Permitted Health
Claims - Article 13
ARTICLE 13 Claims
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Reduction of Disease Risk Claims and
Claims referring to Children’s
Development and Health - Article 14
Understandable?
Contains a unique natural
Help keep your body in culture, Bifidus Essensis,
balance with Probiotics specially selected by xx
researchers for its proven
benefits to your digestion.
Understandable?
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Article 14 claim?
Bowel
cleaning?
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Submitted claims to EFSA by
CIAA
Prohibited Claims
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Check list
• Nutrient profiles
• “Contains” claims
• Interpretation of implied claims
• Standard of scientific evidence
• Understanding of the average
consumer
Health Claims
– Additional Labelling
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Comparison to Japan
Food Safety
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The Novel Foods Regulation (EC)
258/97
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History
• Traditional ‘biotechnology’
used since 1000’s of years –
preservation of food with
lactic acid fermentation
• Kopenhagen and Kiel 1890 -
first starter cultures to
produce thick sour cream
According to Danisco:
Protective cultures are bacteria
especially selected and developed for
their ability to control the growth of
pathogenic and/or spoilage
microorganisms in fermented foods.
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What are protective cultures?
→Substitution of additives –
Clean labelling
→Extending shelf life
→Influence taste
→help to meet food safety
→microbiological requirements
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Meat products
Dairy Applications
Dairy applications Functionality
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Meat Applications
Applications
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Regulatory status
Food Safety
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Food Safety
Microbiological Requirements
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Clean labelling
Food Additives
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Food Additives
Definition:
‘any substance not normally consumed as a food in
itself and not normally used as a characteristic
ingredient of food whether or not it has nutritive
value, the intentional addition of which to food for a
technological purpose in the manufacture,
processing, preparation, treatment, packaging,
transport or storage of such food results, or may be
reasonably expected to result, in it or its by-products
becoming directly or indirectly a component of
such foods’
Preservatives
Clean labelling?
→Nisin is a bacteriocin,
→produced by certain strains of the bacterium
Lactococcus (Streptococcus) lactis ssp. Lactis.
→Permitted via Directive No. 95/2 as preservative
for ripened cheese and processed cheese,
clotted cream and mascarpone.
→Maximum levels apply.
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Starter cultures
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Proposals for Additives, Enzymes and
Flavourings
Regulations – July 2006
→Flavourings Regulation and certain food ingredients with flavouring properties for use
in and on foods 2006/0147 (COD), (amended proposal on 24/10/2007)
http://ec.europa.eu/food/food/chemicalsafety/additives/prop_leg_en.htm
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GMO
Applies to:
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The Novel Foods Regulation (EC)
258/97
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The Novel Foods Regulation (EC)
258/97
Out of the scope of (EC) 258/97:
- Art 2 (1)) : Food additives,
Flavourings,
Extraction solvents
bherr@leatherheadfood.com
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