3.2 How can we assess the health risks, if any, associated with long-term exposure to ingredients, particularly novel foods, including exposure to multiple different food ingredients?
Background
Food innovation and bringing to market new foods and technological developments have the potential to add variety to our diets and address some of the challenges facing the food production system today. There is a need to understand the safety, and in some cases, efficacy, of these new products or technologies to ensure consumers have access to safe food innovation.
The overarching aim of this research priority is to understand the safety of these regulated food and feed products and emerging food innovations for the UK consumer.
Next steps
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This question was published as part of the set of ARIs in this document:
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Related UKRI funded projects
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Food Safety Screening by High-Content Cell-Based Analysis
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Why might this be relevant?
The project focuses on developing a system for food safety and health-benefit testing, specifically addressing the health risks associated with long-term exposure to ingredients.
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Novel Foods Expert Network for Regulatory Challenges UK (NFX UK)
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Why might this be relevant?
The project aims to create an Expert Network for Novel Foods Regulatory Challenges, which directly addresses the safety assessment of novel foods and the regulatory processes involved.
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Expert Network for Novel Foods Regulatory Challenges – UK's first collaboration cluster to support best practice and facilitate the regulatory approval journey of innovative food ingredients
The potential for enhancing innovation in the UK economy through Novel Foods is significant, as acknowledged by the government in the Pro-innovation Regulation of Technologies Review -- Life Sciences. The process for Nov...
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Why might this be relevant?
This project specifically focuses on assessing the safety of novel food ingredients and aims to support food innovators on their regulatory journey, aligning with the question's focus on assessing health risks associated with long-term exposure to ingredients.