bei Google ScholarTitelangaben
Molitorisová, Alexandra ; Monaco, Alessandro:
Innovating food law with mycelium : EU regulations.
In: Möstl, Markus ; Purnhagen, Kai
(Hrsg.):
Die Regulierung von Innovationen im Lebensmittelsektor : Produkte, Probleme, Perspektiven. -
Frankfurt am Main
: Fachmedien Recht und Wirtschaft
,
2023
. - (Schriften zum Lebensmittelrecht
; 46
)
ISBN 978-3-8005-1883-8
Angaben zu Projekten
| Projekttitel: |
Offizieller Projekttitel Projekt-ID Regulierung von Lebensmittelinnovationen - Technische Innovationen erfordern regulatorische Innovationen 465588286 An Analysis of the Regulatory Framework Applicable to Products Obtained from Mushroom and Mycelium Ohne Angabe Deciding on benefits of emerging technologies under international and European law – The case of CRISPR Ohne Angabe |
|---|---|
| Projektfinanzierung: |
Deutsche Forschungsgemeinschaft Oberfrankenstiftung Raps Stiftung Bundesamt für Lebensmittelsicherheit und Verbraucherschutz |
Abstract
The reduction of animal proteins’ consumption is explicitly recognized as a critical step to achieve the objectives of the Farm-to-Fork (F2F) strategy, which the European Commission communicated in May 2020 as a strategic blueprint
for food systems’ transformation in the EU. The Commission also pledged to review the EU protein policy with the aim to increase food security while reducing the impact on the environment and the climate in the EU and globally. For this reason, food innovators have recently focused on the development and production of alternative proteins. Multiple food technologies have already demonstrated the potential of leveraging the increased protein crops production in the EU and its upcycling, such as the beer industry. This contribution is concerned with how such market opportunities can be realised in the food sector, given the current regulatory framework applicable to products derived of mycelium in the EU. In the first part of the contribution,
the current developments concerning mycelium-based food under the Novel Food Regulation will be discussed. In the second part, the contribution highlights some of the most controversial issues in labelling of mycelium-based food products.