9cannabisbusinessinsights.comOCT - DEC 2022process is the process which alters the composition of the original products (hence improving functionality, texture or digestibility) in a way that the relative concentration of its components results in a new product which has not been of common use in food as such. This is the case of the mung bean protein isolate classified as a Novel Food, whereas the mung bean itself didn't, or the isolated pea protein GRAS notice, where pea has been on the food chain for centuries.In other instances, it can be the microorganism where the protein originates from that triggers the Novel Food classification and thus requires a complete taxonomic strain characterization by fully assembled whole-genome sequence analysis. Examples for this is a fungal protein-fiber rich biomass originating from a filamentous fungus for which the QPS had not been established yet. The more straightforward examples are yeast proteins obtained from traditional strains used in food through conventional physical and enzymatic methods. Those are normally consumed through yeast and yeast extracts present in the food chain and the safety is well established without the need of any further pre-market assessment.As regards denomination and claims, different terms are used to describe the protein ingredient. Hydrolysate, extractor isolate are used for plant-derived proteins (pea, soy, mushroom, mung); terms such as fungal protein, single-cell biomass, dried biomass, mycoprotein are seen for fermentation-based proteins; for cellular-based proteins, cultured or cultivated meat (or egg or fish)is the most accepted nomenclature. Outside the terms used in the authorization dossiers, there is no standard terminology to identify the alternative proteins names in the product ingredient list and the claims associated to them are not regulated in most jurisdictions. In the EU, the terms "burger" "sausage" and "steak" can be used for plant-based products, following a vote of the European Parliament. For the plant-based dairy, the EU policymakers have rejected in April 2021 a proposal that would have set up unprecedented restrictions preventing the use of words such as "creamy", "buttery" "alternative to dairy milk" or "lactose-free". In the US, some States have passed laws restricting the use of names like butter, sausages or meat on products not made by animals, some of them being the object of lawsuits. Many questions remain unanswered and that creates challenges for regulators and confusion to the consumers. As the alternative protein industry continues to expand, food standards and laws must also evolve to reflect the marketplace, giving room to these new and highly demanded food products. Different stakeholders including regulatory agencies, governmental bodies, industry and consumers associations, would discuss in order to shape the appropriate regulatory framework for this new generation of proteins. Dialogue has or is taking place in some jurisdictions through workshops or calls for comments and is the key to drive the transition to more sustainable, safe, nutritious and healthier food systems. The consumption of animal-derived products poses serious health issues­ World Health Organization having classified processed meat and read meat as carcinogenic
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