About ACNFP
The Advisory Committee on Novel Foods and Processes (ACNFP) is an independent expert group that provides scientific advice to the European Commission on the safety and regulatory aspects of novel foods, novel food ingredients, and new food production processes. Established under Regulation (EU) 2015/2283, the committee plays a crucial role in ensuring that innovative food products entering the EU market are safe for consumers while supporting research and development in the food sector.
Mandate & Scope
ACNFPs mandate is defined by the European Commission and includes:
- Assessing the safety of novel foods and new food production processes.
- Providing scientific opinions on applications submitted by food business operators.
- Advising on the interpretation of relevant EU legislation.
- Identifying data gaps and recommending additional studies when necessary.
- Collaborating with other EU scientific bodies, such as EFSA, to ensure harmonised risk assessment.
The scope covers a wide range of items, including:
- Foods obtained from new sources, e.g., insects, algae, cultured meat.
- Foods produced using novel processes, such as highpressure treatment, pulsed electric fields, or nanotechnology.
- New food ingredients, including enzymes, vitamins, and flavourings derived from unconventional origins.
Membership
The committee is composed of experts from diverse scientific disciplines, ensuring a balanced assessment of novel food issues. Members are appointed for a threeyear term and may be reappointed.
| Discipline | Typical Expertise | Number of Seats |
|---|---|---|
| Food Chemistry | Composition, contaminants, additive safety | 4 |
| Microbiology | Pathogenic risks, fermentation, preservation | 3 |
| Toxicology | Acute & chronic toxicity, genotoxicity | 3 |
| Nutrition | Dietary intake, nutritional impact | 2 |
| Food Technology | Processing methods, novel production techniques | 3 |
| Regulatory Affairs | EU law, labeling, consumer protection | 2 |
| Consumer Behaviour | Acceptance, market trends | 1 |
Scientific Assessment Process
Each application for a novel food undergoes a structured assessment that typically follows these steps:
- Screening: Initial check for completeness and relevance.
- Data Evaluation: Detailed review of toxicological, nutritional, and dietary exposure data.
- Risk Characterisation: Integration of hazard identification and exposure assessment to estimate risk.
- Public Consultation: Draft opinion is published for stakeholder comment.
- Final Opinion: Incorporates feedback and is sent to the Commission for decisionmaking.
The entire process is transparent. Draft opinions and supporting documents are made publicly available on the European Commissions website, ensuring that stakeholders can trace the scientific reasoning behind each decision.
Key Outputs & Impact
ACNFPs work directly influences which novel foods become legally marketable in the EU. Some notable outcomes include:
- Approval of insectbased protein powders after comprehensive safety assessment.
- Guidance on the use of cultured meat cells, establishing criteria for cellular origin and growth medium purity.
- Riskbased recommendations for the application of highpressure processing to fruit juices.
Beyond individual opinions, the committee contributes to policy development by:
- Identifying emerging technologies that may require new regulatory frameworks.
- Providing scientific input for the revision of Regulation (EU) 2015/2283.
- Supporting the European Food Safety Authority (EFSA) in the design of targeted research programmes.
Contact & Further Information
For additional inquiries, documentation, or to submit comments on draft opinions, please use the following channels:
- Email: acnfp@ec.europa.eu
- Phone: +33 1 44 38 45 00 (EU Commission, Food Safety DirectorateGeneral)
- Online portal: EU Commission Contact Page
