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<p>This study examines the recognition systems and safety assessments of novel food ingredients in Korea and other countries, providing insights for developing future safety criteria. It analyzes the recognition status from 2010, when Korea introduced its novel ingredient recognition system, through 2023, reviewing regulations and guidelines from seven major countries, including the Generally Recognized as Safe (GRAS) of the Food and Drug Safety in the USA, the European Food Safety Authority in the European Union, Food Standards Australia New Zealand in the Australia/New Zealand, Health Canada in Canada, Singapore Food Agency in Singapore, and China's National Health Commission in China. The study revealed that most novel food applications in Korea were plant-based, followed by microbial ingredients. By 2023, 72 novel food ingredients had been approved in Korea under the Temporary Standards and Specifications for Foods. This research highlights the growing global interest in novel foods, such as plant-based proteins and microbial fermentation products. It emphasizes the need for Korea to align its safety assessments with internationally coordinated standards.</p>

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Trends in the recognition system and safety assessments of novel foods in Korea

  • 期刊论文

  • 发表日期：

    2025年2月28日

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  • Jeong A Han,
  • Chaeyeong Kim,
  • Ju Hyun Sung,
  • Hyojin Chang,
  • Sangryeol Ryu

摘要

This study examines the recognition systems and safety assessments of novel food ingredients in Korea and other countries, providing insights for developing future safety criteria. It analyzes the recognition status from 2010, when Korea introduced its novel ingredient recognition system, through 2023, reviewing regulations and guidelines from seven major countries, including the Generally Recognized as Safe (GRAS) of the Food and Drug Safety in the USA, the European Food Safety Authority in the European Union, Food Standards Australia New Zealand in the Australia/New Zealand, Health Canada in Canada, Singapore Food Agency in Singapore, and China's National Health Commission in China. The study revealed that most novel food applications in Korea were plant-based, followed by microbial ingredients. By 2023, 72 novel food ingredients had been approved in Korea under the Temporary Standards and Specifications for Foods. This research highlights the growing global interest in novel foods, such as plant-based proteins and microbial fermentation products. It emphasizes the need for Korea to align its safety assessments with internationally coordinated standards.