Need to have safety evaluation measures to check food items using novel foods and additives: FSSAI Chief

New Delhi, June 29 (KNN) Introduction of novel foods that are added to human foods, make its imperative for the authority to have the safety evaluation of all the new ingredients through a rigorous scientific and risk assessment based framework.

This was stated by Pawan Agarwal, CEO, Food Safety and Standards Authority of India (FSSAI) at the 5th FSSAI-CHIFSS Public lecture series on “Food safety Assessment – Novel Ingredients and Additives”.

It was jointly organized by FSSAI and Confederation of Indian Industry (CII) and Hindustan Unilever (HUL) who had collaboratively set up CHIFSS (CII-HUL Initiative on Food Safety Sciences).

With regard to food safety sciences, FSSAI thus ensures that the foods consumed and sold within our country is safe.

Appreciating the partnership between FSSAI and CHIFSS for speedily building new scientific capability in food safety, through various mechanisms, including Public Lectures, he said, “This is establishing a robust and effective food regulatory body in India.”

On delivering a talk on the same lecture series, Dr Paul Hepburn, Program Director Food & Refreshment, Safety & Environmental Assurance Centre (SEAC), Unilever, UK said that with the advent of global food supply chains, there is a growing list of novel ingredients and food additives which need safety assessment.

Underlining the importance of novel ingredients and additives for ensuing food safety, quality and food security, he explained the scientific safety evaluation principles that enable inclusion of these at safe levels.

Executive Director- Foods, Hindustan Unilever Limited Geetu Verma emphasized on the need for expanding such collaborative efforts to enhance food safety in India, in the larger interest of consumer health and safety.