Novel food or food ingredient is deemed to be no longer equivalent if scientific, based upon an appropriate analysis of existing data, can demonstrate that the characteristics assessed are different in comparison with a conventional food or food ingredient, having regard to the accepted limits of natural variations for such characteristics.
References: Rudolf Streinz. The Legal Situation for Genetically Engineered Food in the Europe. In: Knut J. Heller. Genetically Engineered Food. Germany: WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. Pages 122
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