Processing and safety of novel proteins: Key insights from EFSA’s recent project

The European Food Safety Authority (EFSA) has launched a comprehensive project aimed at assessing how processing methods impact the safety of novel proteins derived from genetically modified (GM) crops, novel foods, and unconventional feed sources. This initiative is crucial for enhancing food and feed risk assessments in the EU.  

The project utilized a robust scoping review of 1 325 documents and a systematic analysis of 154 studies, alongside stakeholder engagement, to achieve its objectives. The findings are significant for mapping novel protein-containing products and their associated production processes across relevant food and feed sectors.  

One of the key outcomes was the identification of over 40 GM crop products and processes that have not been included in the consensus documents of the Organisation for Economic Co-operation and Development (OECD). This highlights a gap in existing regulatory frameworks and the need for updated guidelines.

The project revealed that various processing techniques can significantly influence the safety and nutritional profile of novel proteins. For instance, methods such as thermal treatment, fermentation, and enzymatic hydrolysis were found to enhance protein digestibility in different food and feed matrices. Additionally, fermentation and extraction processes improved the nutritional properties of several products.  

However, the research also pointed to some concerns. While heating can reduce the activity of non-digestible proteins (NEPs) from GM crops and decrease IgE reactivity in certain proteins, there are exceptions where these benefits may not apply. A notable area of uncertainty pertains to the impact of these processing methods on gut microbiota, indicating a need for further research to fully understand these effects.  

The project's findings underscore the ongoing need for regulatory bodies to consider the complexities associated with novel proteins. As the food landscape evolves, understanding the implications of processing on protein safety is essential for effective risk assessment and consumer protection.  

Overall, this initiative not only maps existing knowledge but also identifies critical gaps and areas for future research. Continued exploration in this field will support the development of more comprehensive regulations governing food and feed products that contain novel proteins, ultimately contributing to safer and more sustainable food systems in Europe.      

Source:  

EFSA