Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

Read more breaking news



EFSA publishes draft guidance on nano risk assessment

By Guy Montague-Jones , 14-Jan-2011
Last updated on 17-Jan-2011 at 13:27 GMT2011-01-17T13:27:13Z

The European Food Safety Authority (EFSA) has published draft guidance giving more specific risk assessment information regarding the use of nanotechnology in food.

In the newly published guidance document, EFSA advocates the use of classical risk assessment practices in this emerging area of food science. This means hazard identification and hazard characterisation followed by exposure assessment and risk characterisation.

EFSA scientific officer David Carlander told that the new document gives practical guidance for carrying out risk assessment on the use of engineered nanomaterials (ENM) in any food application.

It outlines, for example, how to carry out physico-chemical characterisations of nanomaterials in food and how to conduct an exposure assessment.

“Practical guidance”

Explaining where the guidance fits into existing EFSA work on nanotechnology, Professor Vittorio Silano, chair of EFSA’s Scientific Committee said: “We are now in the position to provide practical guidance on the risk assessment process.

“This is the first time that risk assessment guidance on nanotechnologies related to the food chain has been developed, making this public consultation very important to EFSA.”

The new document builds on an opinion published in 2009 in which EFSA advocated a case-by- case approach on risk assessment of nanomaterials in food.

At the time, EFSA expressed concern about the high degree of uncertainty caused by gaps in the data and advocated the development of specific methods to detect, characterise and quantify ENMs in food contact materials.

Dealing with uncertainties

This is what the new guidance document attempts to do. Regarding the problem of data gaps, EFSA said the draft guidance “recognises several uncertainties related to test methodologies and the availability of data and makes recommendations about how risk assessments should reflect such uncertainties.”

Carlander said significant progress has been made over the past five years to improve the body of research on nanotechnology and remove uncertainties. He said: “A lot has been done to close data gaps but that is not to say that all gaps have been closed.”

EFSA has launched a public consultation on the draft document that will remain open until 25 February 2011. A final guidance document will be prepared once comments have been considered and EFSA has met with representatives of EU member states to discuss the draft.

To read the draft guidance document, please click here.

Live Supplier Webinars

Polyphenols tipped to become the way to innovate in Sports Nutrition
Orally bioavailable standardized botanical derivatives in sport nutrition: special focus on recovery in post-intense physical activities
Collagen in motion: move freely and keep your injuries in check
Leading manufacturer of gelatine and collagen peptides
Life’s too short for slow proteins. Whey proteins hydrolysates: Fast delivery for enhanced performance
Arla Foods Ingredients
What it Takes to Compete and Win in Today’s Sports Nutrition Market
Sports Nutrition Snapshot: Key regional drivers and delivery format innovations
William Reed Business Media
Gutsy performance: How can microbiome modulation help athletes and weekend warriors
William Reed Business Media
Pushing the boundaries: Where’s the line between ‘cutting edge nutrition’ and doping
William Reed Business Media
Alpha & Omega in Sports Nutrition – Using Omega 3’s and A-GPC to improve performance and recovery.
KD Pharma

On demand Supplier Webinars

High-amylose maize starch may reduce the risk of type 2 diabetes: what does this qualified health claim mean?
Balancing Innovation and Risk in Sports Nutrition Ingredients
Explaining bio-hacking: is there a marketing opportunity for food companies?
William Reed Business Media
Personalized Nutrition – how an industry can take part in shaping the future of Nutrition
BASF Nutrition & Health
Find out Nutritional and ingredient lifecycle solutions and strategies!
Is the time rIpe for I-nutrition?
William Reed Business Media
The Advantage of Outsourcing Fermentation-based Manufacturing Processes
Evonik Health Care
All supplier webinars