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Ocean Nutrition Submit DHA-Rich Algal Oil for Novel Food Status

Date:24 January 2012

Type:Food Ingredients News

Source:Food Ingredients First

Sector:Aquatic Food

Summary:Ocean Nutrition intends to use its DHA-rich oil in the same food categories to those authorized for Martek Biosciences’ oil. These food categories include food supplements, bakery products and breakfast cereals.

Jan 24 2012 ---The UK Food Standards Agency's (FSA) expert Advisory Committee on Novel Foods and Processes (ACNFP), is consulting on an application from a US company to market oil that is produced from Schizochytrium microalgae, as a novel food ingredient.

A novel food is a food or food ingredient that does not have a significant history of consumption within the European Union (EU) before 15 May 1997.

Before any new food product can be introduced on the European market it must be rigorously assessed for safety. In the UK, the assessment of novel foods is carried out by an independent committee of scientists appointed by the FSA, the Advisory Committee on Novel Foods and Processes (ACNFP).

The company, Ocean Nutrition, has applied for an opinion on the equivalence of a docosahaexanoic acid (DHA)-rich algal oil, compared with a DHA-rich algal oil from the microalgae Schizochytrium produced by Martek Biosciences.

The ACNFP first considered an application for the authorization of DHA-rich algal oil from the microalgae Schizochytrium as a novel food ingredient during 2001 and 2002. The Food Standards Agency submitted a favorable initial opinion to the European Commission in June 2002 and the product was authorized in 2003. The same applicant, Martek Biosciences, successfully obtained authorization for use in a wider range of food categories in 2009.

Ocean Nutrition intends to use its DHA-rich oil in the same food categories to those authorized for Martek Biosciences’ oil. These food categories include food supplements, bakery products and breakfast cereals.

Any comments on this application should be sent to the ACNFP Secretariat by 13 February 2012 and will be passed to the Committee during its assessment of this novel food ingredient.

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