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.
Full text not available from this repository.Abstract
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: | 28 Mar 2024 10:29 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/7276 |
Actions (login required)
 |
View Item |