MGP Applies for Novel Foods Approval of Phosphated Distarch Phosphate

MGP Ingredients, proposes to market its phosphated distarch phosphate as an added source of dietary fibre for use in a range of foods, including white bread, processed breakfast cereals, pasta, cakes, biscuits and crackers and starch-based snack foods.

Jul 18 2011 --- MGP Ingredients (US) has applied to the UK Food Standards Agency for approval to market phosphated distarch phosphate as a novel food ingredient. Approval is sought under Novel Foods Regulation (EC) No 258/97. A novel food is a food or food ingredient that does not have a significant history of consumption within the European Union before 15 May 1997. The Advisory Committee on Novel Foods and Processes (ACNFP), an independent committee of scientists appointed by the FSA, has now considered this application and has prepared a draft initial opinion.

Phosphated distarch phosphate is a modified resistant starch. In the European Union, it is currently used as a food additive (E1413) to stabilise the consistency of products such as soups, sauces, gravies and pie fillings, when they are frozen and thawed.

MGP Ingredients, proposes to market its phosphated distarch phosphate as an added source of dietary fibre for use in a range of foods, including white bread, processed breakfast cereals, pasta, cakes, biscuits and crackers and starch-based snack foods.

Before any new food product can be introduced on the European market, it must be assessed rigorously for safety. In the UK, the assessment of novel food is carried out by the ACNFP. MGP Ingredients has applied for the approval of two phosphated distarch products (Fibersym RW and FiberRite RW) as novel food ingredients.