Approvals

The EVERY Company macaroons

© The EVERY Company

European Union Approves Patent for EVERY’s Precision-Fermented Egg White Protein

The EVERY Company (EVERY), a biotech firm specializing in fermentation-based protein ingredients, has been awarded a European Union patent for its recombinant ovalbumin product. This development extends EVERY’s intellectual property (IP) portfolio into a significant new market, complementing its existing patents in the United States, Finland, Germany, Denmark, and Great Britain. The European patent, numbered 4017287, protects an ingredient composition containing recombinant ovalbumin for use in food products. Recombinant ovalbumin, a protein that mimics the primary functional protein found in egg whites, plays a critical role in food applications due to its foaming, binding, gelling, and nutritive properties. Arturo Elizondo, EVERY’s co-founder and CEO, stated, “Having our technology and product recognized as novel by the patent offices in both the US and European Union, two …

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cultivated quail

© Vow

Public Consultation Seeks Feedback on Potential Approval of Cultivated Quail in Australia

Food Standards Australia New Zealand (FSANZ) has opened a second round of public consultation regarding the regulatory approval of cultivated quail as a food. The application has been submitted by Australian cultivated meat company Vow, which hopes to use cultivated quail cells in conjunction with other ingredients to make products such as logs, rolls, and patties. FSANZ previously concluded last year that cultivated quail is safe to eat, following a comprehensive scientific assessment. The first round of public consultation began in December 2023, with FSANZ proposing several labelling requirements for cultivated products to avoid consumer confusion. After considering the evidence and submissions, the originally suggested approach has been modified; rather than approving cultured quail cells as a novel food, a standards-based approach will be used, …

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Dr Hannah Lester

Image courtesy Dr Hannah Lester

Regulating Novel Food & Cultivated Meat: Insights from Expert Hannah Lester

As cultivated meat edges closer to widespread acceptance, the regulatory landscape remains a formidable hurdle. Atova Consulting’s Hannah Lester, a seasoned expert in novel food regulation, offers a unique perspective on the challenges and opportunities facing this burgeoning industry. Speaking with Alex Crisp on the Future of Foods Interviews podcast, Lester outlined the intricacies of regulatory processes across the globe, shared her insights on working with agencies like EFSA and the FDA, and discussed how political shifts—particularly in the United States—could reshape the future of food technology. The evolving regulatory landscape: Europe’s challenges and opportunities For companies like those Lester represents, Europe presents a double-edged sword: rigorous scientific evaluation paired with political complexity. While the European Commission has clarified that cultivated meat falls under novel …

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EFSA logo

© EFSA

Novel Food Applications in Europe: What do the Updated EFSA Guidelines Mean for Safety Assessments?

The European Food Safety Authority (EFSA) has updated the guidelines for applications for novel foods in the EU. The updates include both scientific and administrative guidance that will apply to all new novel food applications from February 2025. The pre-announced changes to the framework are intended to ensure that the safety assessment of novel foods keeps pace with current developments in food research and legal requirements. Not only will the latest scientific findings be taken into account, but the experience gained from the previous evaluation of applications will also be used to create clarity and improve the quality of applications. The aim is to establish a more efficient procedure that continues to prioritise consumer safety. The following Q&A with Ermolaos Ververis, scientific officer in EFSA’s …

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cultivated foie gras

© Gourmey

Gourmey Becomes First Company to Apply to Sell Cultivated Meat in the EU

Gourmey, a French startup producing cultivated foie gras, has become the first company to apply for regulatory approval to sell cultivated meat in the European Union. The startup has also submitted applications in Singapore, Switzerland, the UK, and the US. Before it goes on the market, the cultivated foie gras will need to be approved by the European Commission. Authorisation will be governed by the Novel Foods Regulation, said to be one of the most robust food safety frameworks in the world. The process is likely to take at least 18 months, and will include a thorough assessment of the safety and nutritional value of cultivated meat. The potential social, economic, and environmental impacts of the product will also be considered, with input from member …

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