Clarifying the health claim assessment procedure of EFSA will benefit functional food innovation. (August 2018)

• Record Type: Journal Article
• Authors: Lenssen, Karin G.M.; Bast, Aalt; de Boer, Alie
• Is Part Of: Journal of functional foods. Volume 47(2018)
• Page Start: 386
• Page End: 396
• Publication Date: 2018-08
• Subjects: Nutrition and health claims -- European food law -- Functional foods -- Nutrition -- Food innovation -- Scientific substantiation; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2018.05.047
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: The European Food Safety Authority's evaluation procedure was not consistent. The evaluation procedure itself has created uncertainty for food business operators. The created uncertainty is presumed to negatively impact functional food innovation. Clarifying EFSA's procedure further can positively affect functional food innovation. Abstract: The rejection of many putative health claims in Europe is assumed to have negatively affected functional food innovation. This study analysed the influence of Article 13.1 health claims review procedure on the perception of functional food innovation. The analysis of all scientific opinions related to antioxidants and a subsequent qualitative review of five scientific dossiers reveals that the evaluation by the European Food Safety Authority was not conducted consistently, as the Authority did not follow their own procedure. Several submitted scientific dossiers however also contain studies unrelated to the proposed health claim. By not following their own procedure, the European Food Safety Authority has created uncertainty regarding health claim evaluations. This uncertainty presents a risk for food companies and impacts future investments for research and development of new functional food products. Although published guidance documents have partially clarified the evaluation process, further standardisation and clarification will benefit functional food innovation.