Ajinomoto Gains Expanded Novel Food Ingredient Approval for Dihydrocapsiate

22 Oct 2015 --- Ajinomoto has announced that the UK Competent Authority, the Food Standards Agency, granted marketing authorization on September 18, 2015 for dihydrocapsiate (DHC)1 as a novel food ingredient for use in dietary supplements and powdered drinks, and this will be recorded formally in the European Commission List. This paves the way to expand the use of DHC to these categories in the 28 member countries of the European Union (EU), in addition to its use as a food and beverage ingredient, which was authorized in November 2012.

Regulation (EC) No. 258/97, introduced in 1997, requires authorization in order to distribute novel food ingredients within the EU. Novel food ingredients are those with no history of significant consumption in Europe before May 1997. This authorization can be obtained only through the approval of the European Commission after the ingredient has been exhaustively evaluated and screened for harmful effects on human health based on scientific data and safety information by European Food Safety Authority (EFSA).

Studies have shown that DHC increases energy expenditure, and has a potential role in controlling obesity. Ajinomoto Co. has applied its original enzyme technology to achieve stable production and supply of DHC.

Obesity has become a global health issue in recent years, and is a serious problem especially in Western countries. In the United States, DHC has held NDI2 status since 2007 and GRAS3 status since 2009. In the EU, it received authorization from the EU Commission as a novel food ingredient for use in foods and beverages in 2012, before the current authorization for use in dietary supplements and powdered drinks. In addition, DHC was approved as a novel food ingredient in Mexico in July 2015. With, these authorizations, Ajinomoto Co. will expand its global supply of DHC as a functional ingredient in a wide range of food products and dietary supplements.

DHC is found naturally in chili peppers and is a member of the capsinoid family of compounds. It is structurally similar to capsaicin, the substance responsible for the sensation of hotness in chili peppers, but they do not taste hot. Its hotness is one-thousandth of that of capsaicin.

Capsinoids are attracting interest from experts worldwide for their recognized effects in increasing oxygen consumption, a measure of energy expenditure, and in activating brown adipose tissue.

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