Novel Food Applications Made on Isomalto-Oligosaccharide and Dihydrocapsiate

19 May 2014 --- A Canadian company has applied to the Food Standards Agency for approval to market isomalto-oligosaccharide in a number of additional foods under the Novel Food Regulation (EC) 258/97. Views are wanted on the company's application by 5 June 2014.

The company, Bioneutra Inc., had isomalto-oligosaccharide authorised in July 2013 to be added to a range of foods. Bioneutra has now submitted an application to extend the uses of its isomalto-oligosaccharide into these additional foods: desserts, crackers, nutritional food bars, edible ices, flavoured drinks, sweet sauces, toppings and syrups, ready-to-eat savouries and snacks and foods intended for particular nutritional uses

The applicant also makes a suggestion for amending the labelling of foods containing this ingredient.

The FSA also announced that a Japanese company has applied to the Food Standards Agency for approval to market synthetic dihydrocapsiate in food supplements under the Novel Food Regulation (EC) 258/97. Views are wanted on the company's application by 5 June 2014.

Dihydrocapsiate is a capsinoid and occurs naturally in chilli peppers.

The company, Ajinomoto, states that dihydrocapsiate can improve energy expenditure and fat oxidation, which can have a role in weight management.

Because chilli peppers contain relatively small amounts of dihydrocapsiate, the company plans to produce dihydrocapsiate synthetically. Ajinomoto’s synthetic dihydrocapsiate was authorised in November 2012 to be added to a range of foods. Ajinomoto is now requesting to extend the use of this novel ingredient to include use in food supplements.

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.

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 Food Standards Agency, the Advisory Committee on Novel Foods and Processes (ACNFP).