Global Regulatory Frameworks for Fermented Foods: A Review.

Autor:	Mukherjee A; Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland., Gómez-Sala B; Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland.; APC Microbiome Ireland, University College Cork, Cork, Ireland., O'Connor EM; APC Microbiome Ireland, University College Cork, Cork, Ireland.; Department of Biological Sciences, University of Limerick, Limerick, Ireland., Kenny JG; Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland.; APC Microbiome Ireland, University College Cork, Cork, Ireland., Cotter PD; Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland.; APC Microbiome Ireland, University College Cork, Cork, Ireland.; VistaMilk SFI Research Centre, Cork, Ireland.
Jazyk:	angličtina
Zdroj:	Frontiers in nutrition [Front Nutr] 2022 May 23; Vol. 9, pp. 902642. Date of Electronic Publication: 2022 May 23 (Print Publication: 2022).
DOI:	10.3389/fnut.2022.902642
Abstrakt:	In recent years, there has been a global resurgence of public interest in fermented foods. In parallel, there have been several new studies that associate the consumption of fermented foods with a variety of beneficial impacts. These combined developments have led to a renewed focus in research and innovation vis-à-vis fermented foods, particularly traditional fermented foods, with an aim to harness this information to develop novel fermented foodstuffs and ingredients and make them available in the market. Consequently, an ever greater and more diverse array of fermented foods, including functional fermented foods with health benefits, are becoming available for public consumption in global markets, with the number expected to grow substantially in the coming decade. This rapidly expanding portfolio of commercially available fermented foods has in turn required an evolution in the corresponding global regulatory frameworks. Due to the innovative and emerging nature of these foods, combined with historical differences in regulator approaches, significant disharmony exists across these frameworks, with individual nations and organizations often adopting unique approaches relating to the establishment of standards and specifications. In this review, we provide an overview of the current regulatory frameworks for a diversity of fermented foods across multiple jurisdictions, with special emphasis on differences in legislative structures and approaches, regulatory harmonization, and current legislative limitations. Overall, the review provides important perspective and context in relation to current global fermented food regulatory practices with possible directions and recommendations for future legislative efforts. Competing Interests: PC has received funding from Danone, PepsiCo and PrecisionBiotics Group and is sponsored by PepsiCo, H&H, National Dairy Council (USA) to contribute to conferences/meetings. He is also a co-founder and CTO of SeqBiome. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. (Copyright © 2022 Mukherjee, Gómez-Sala, O'Connor, Kenny and Cotter.)
Databáze:	MEDLINE
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