NEWMEAT’s Post

Delve into the current regulatory landscape of novel foods 🔬🥩 We are pleased to share the second article in Fera's 'Collaborative Insights' series in response to Department for Environment, Food and Rural Affairs recent report, commissioned to Fera, on the critical issues surrounding the emergence of alternative protein sources and their implications for food authenticity and labelling. This new piece, co-authored with Dr Hannah Lester, CEO, ATOVA Regulatory Consulting, SL, focuses on the regulatory context surrounding novel foods and how it influences the broader landscape. You can sign up for our upcoming webinar where Hannah and our expert panel will be discussing this topic further here: https://lnkd.in/enUMNgeu Further articles from this series will be shared over the next few weeks! #NovelFoods #AlternativeProteins #FoodAuthenticity #FoodScience

APAC Society for Cellular Agriculture (APAC-SCA) has released a report revealing that 42.2% of consumers in Japan are open to trying #cellbased meat or seafood products, with the condition that it has been proven as safe to eat. APAC-SCA collective is focused on establishing, implementing and developing strategic frameworks to spur #innovation within the #cellag space. Member companies in the Asia-Pacific coalition include AlephFarms, ShiokMeats and CellX.

As the plant-based industry evolves, understanding the regulatory complexities is crucial for companies looking to enter or expand in the European market. GourmetPro expert Mathilde Do Chi, LL.M. sheds light on what businesses need to know. 🌱🔍 🔸 Labeling Challenges: The EU has stringent regulations protecting traditional dairy and meat terms. Plant-based products cannot use terms like "milk," "cheese," or "butter," and countries like Italy and France are even pushing to safeguard meat-related terms. 📜🚫 🔸 Regulatory Hurdles: Plant-based companies face significant challenges in categorizing their products and navigating the approval process, which can take years and substantial financial resources. 🕰️💰 🔸 Safety Standards: Establishing safety for new plant-based ingredients requires extensive testing and regulatory approval. 🧪🔬 🔸 Inconsistent Enforcement: While the EU mandates compliance with food regulations, enforcement varies across member states, creating challenges for consistent labeling and product launch strategies. 🌍⚖️ Despite these challenges, the potential for growth in the plant-based sector is immense. Companies must stay informed and proactive to navigate these regulatory waters successfully. 🌊📈 🔗Check out the full article: https://lnkd.in/gzvncZSJ

🔬✨ Dive into the future of food science with our Application Notes supplement! 📖 Explore the latest technology designed to ensure the safety of your food and streamline your workflows. 🔸 WiTEC guides you through correlating chemical Raman imaging with surface topography 🔸 Hamilton shares insights on optimizing cultivated meat production with Process Analytical Technology (PAT) for enhanced cost, consistency, and yield. 🔸 Nestle delves into the world of chlorate and perchlorate in food, shedding light on potential risks, regulatory measures, and analytical challenges. Meanwhile, 🔸 Nemis uncovers the truth behind visibly clean surfaces. Download your copy today to stay at the forefront of the latest trends in food and beverage science! >>> https://bit.ly/41qPMNA 🚀🍽️ #newfoodtalks #foodscience #pat

Have you missed our Food Chat with Francesco Planchenstainer PhD LLM, now Head of Global #FoodLaw at Nestlé? Next week we have a webinar on #EU #novelfoods with our LegisLAB Academy, and this could be a great introduction to such a legal conundrum. For more about our #webinar click here: https://lnkd.in/g9A_RrKj (Italian only, but can be delivered on demand in English). Topics: 1:30 education and career 13:15 differences between EU and US regulatory systems and the impact on innovation 17:58 on US standards of identity 19:04 on "villain ingredients" and titanium dioxide ban (...only in EU...) 21:36 on the burden of proof about ingredient's safety 28:00 on consumers' expectations and risks of baking at home 31:16 on GRAS procedure (Generally Recognized As Safe) 34:46 on EU novel food applications 41:29 on the idea of "innovation" 45:28 final words of wisdom Please leave a like on such a great content and subscribe to our YouTube channel and our LinkedIn newsletter: https://lnkd.in/dCtaSn8H

Deciding whether a product falls under the novel food regulation or not is the first crucial step in a complex regulatory process. So how do you get it right? In this insightful article, RSSL's Senior Scientist Danielle Leonarduzzi explores the process of a novel food gap assessment which is a key tool for developing the right strategy for your product success: https://lnkd.in/ggTMjt_S Looking to bring a novel ingredient to market? We have the experience. knowledge and testing techniques to give your regulatory submission the best chance of success. Learn more here. https://lnkd.in/g2MMyH5P #foodinnovation #novelfood #foodandbeverage #newingredient #ingredients

It's almost time! Join us for a fascinating breakout session today at 2:45 pm during SynBioBeta. We'll discuss how #molecularfarming represents the next frontier of #synbio, and how it can help transform our current #food system for the better. #Synbiobeta2024 #AgTech #FoodTech #FutureofFood

Today started the Fi Europe 2023 in Frankfurt. We are here together with Fraunhofer-Institut für Molekularbiologie und Angewandte Oekologie IME to present our latest research activities in the areas of ingredient production and food development and their applicability in various food-related industries. We will be here until November 30th and look forward to meeting you! #fieurope23 #fieurope #foodscience #foodinnovation #plantbased #ingredients

Check out our latest article for interesting insights into novel food innovation 💡👇🏼

Info alert: The history of industrial freeze-drying is fascinating and full of innovations! Have you ever wondered when the first machines appeared and who built the very first freeze-drying facility? Which product was the first to be freeze-dried on an industrial scale, and how has the technology evolved to this day? 🧐 Let's dive in and learn more about the exciting world of freeze-drying! 💡🌿 Freeze-drying has a long history, dating back to the 19th century. Here are a few key facts: ➡ It is believed that the first freeze-drying plant was built by the French scientist Arsène d'Arsonval in 1906. 👨🎓 ➡ The first product to be industrially freeze-dried was bacterial cultures for medical purposes. 🚑 ➡ Since then, freeze-drying technology has continually evolved and is today used across various industries including #food, #pharmaceuticals, and #cosmetics. 🍓 Today's freeze-drying technology allows us to preserve food and other products gently, without losing flavour or nutrients. With modern machinery, we can produce high-quality freeze-dried ingredients with a long shelf life. 🌿💧 Would you like to know more about the history and current advances in freeze-drying? Feel free to share your thoughts and experiences in the comments! --- ❄ We are experts in freeze-drying:   ☑ For your food ingredients and pharmaceuticals ☑ Gentle drying process ☑ Long shelf life with excellent sensory characteristics   Like this post? Want to see more? Follow us!   #freezedrying #innovation #foodpreservation