Evolution of Foods in Europe: Novel Foods, Foods Reformulation, Food Fortification and Nutrient Profiles.

ABSTRACT

Objectives: Food development in the European Union (EU) is subject to changes, based on developments in food legislation or on changing demands in food composition for better nutrition and improved public health. Methods: The legal environment in Europe is laid down in Regulation 178/2002 (http//ec.europa.eu/food/food/foodlaw/index_en.htm) and in Regulation 1169/2011 on the provision of food information to consumers (food labeling). Results: Novel food (ingredients) have not been used for human consumption to a significant degree in the EU before 15 May 1997 (Regulation 258/97). Prior to marketing a risk assessment needs to be. Food fortification is relevant for adequate provision of micronutrients. Applicable are Regulation 1925/2006 and Directive 46/2002. Models are available for estimating maximum safe levels of micronutrients in foods and food supplements. Risk managers need to decide how to divide between food fortification and/or food supplements. Nutrient profiling is the science of categorizing foods according to their nutritional composition. Nutrient profiling in EU is relevant to identify food products eligible to bear a nutrition or health claim (article 4 of Regulation 1924/2006). Reformulation of foods is considered one of the key options to achieve population nutrient goals. The composition of foods can be modified to bring the diet more in line with dietary recommendations. Food reformulation is not subject to a particular regulation. Europe focuses on reducing levels of salt/sodium and saturated fatty acids. Conclusions: Regulation 178/2002 is the overarching Regulation in the EU. There are many Regulations and Directives for foods in EU. This is a fluid system which is updated constantly.