Jankuloska, Vezirka and Kalevska, Tatjana and Stamatovska, Viktorija and Nikolovska-Nedelkoska, Daniela and Jovanovska, Lenche (2022) NOVEL FOODS IN NORTH MACEDONIA: REGULATION, ROLE, AND PERSPECTIVES OF FOOD OBTAINED WITH INNOVATIVE TECHNOLOGIES. INTERNATIONAL JOURNAL OF FOOD TECHNOLOGY AND NUTRITION,, 5 (9/10). pp. 109-118.

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The evolution of the dietary habits of populations opens new opportunities for food operators who, in recent years have been interested in developing new products but also in enriching available products with new ingredients. Food or food ingredients obtained with innovative technologies and food that had not been consumed to a significant degree by humans before 15 May 1997 are considered novel food. For easier use and characterization, novel foods have been categorized into several groups. A key aspect of its approval and marketing is for it to be safe and not to pose a risk to human health, not to mislead consumers, all of which is confirmed by relevant scientific evidence. The regulation and approval of novel foods in Europe after 2018 must comply with EU Regulation 2015/2283, which regulates the manner of its authorization and presentation. According to EFSA, the number of applications for novel foods has increased with the setting of the new regulation. Any novel food that is approved is placed on the Union’s list of authorized novel food (Commission Implementing Regulation (EU) 2017/2470). The Register of approved foods and food ingredients produced with innovative technologies in the Republic of North Macedonia has so far numbered 560 food or novel food ingredients. Assessing the value and importance of novel food in the modern food industry, this paper will review the approved novel food in the Republic of North Macedonia, its presence, and its role in obtaining as new innovative foodstuffs. This paper shall also make it possible to inform consumers, food operators, the academic community, and the food industry about the prospects of novel foods when creating innovative products with increased nutritional and/or functional characteristics. Keywords: novel foods, North Macedonia, food ingredients, innovative technologies, innovative products, food safety

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Agricultural biotechnology
Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences
Scientific Fields (Frascati) > Natural sciences > Other natural sciences
Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Mr Jordan Martinovski
Date Deposited: 27 Oct 2022 09:47
Last Modified: 27 Oct 2022 09:47

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