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Extracts Rich in Nutrients as Novel Food Ingredients to be Used in Food Supplements: A Proposal Classification

Summary

This research examines various natural extracts that have been approved as new food ingredients in the European Union, particularly for use in dietary supplements. These extracts come from plants, algae, animals, and fungi, and are concentrated sources of nutrients that may provide various health benefits. The study helps organize and classify these ingredients while evaluating their safety and potential uses. Impacts on everyday life: • Provides consumers with access to new, safe sources of nutrients through dietary supplements • Helps ensure the safety of novel food ingredients through proper regulation and classification • Enables development of new health-promoting products using natural extracts • Offers alternative options for people seeking natural ways to supplement their diet • Creates opportunities for sustainable and innovative food ingredients from various natural sources

Background

Consumers’ commitment to healthy lifestyles and varied diets has grown rapidly in recent decades, leading to increased demand for better food quality and variety. The food industry has responded through innovation and searching for new food sources, which led to the development of a European regulatory framework for novel foods under Regulation (EU) 2015/2283.

Objective

To study and classify the authorized extracts as novel foods or food ingredients for use in food supplements in the European Union since 1997. The study aims to propose a classification system for these extracts and evaluate their potential use restrictions and health benefits.

Results

The study identified 26 extracts authorized as novel foods, with 23 approved for use in food supplements. These were classified into four main groups: plant origin extracts (18), algae extracts (2), animal origin extracts (1), and fungal origin extracts (2). Plant origin extracts were further subdivided into seed extracts, leaf/fruit/root extracts, cell culture extracts, and other extracts. Many extracts showed potential health benefits including cardiovascular support, anti-inflammatory properties, metabolic regulation, and immune system enhancement.

Conclusion

The extracts represent one of the largest groups of authorized novel foods, characterized as concentrated nutrient sources. Their authorizations are sometimes limited to specific population groups due to their heterogeneous composition and risk assessments. The proposed classification system provides an organized approach to describing each extract and evaluating use restrictions. While these extracts show promise as functional ingredients in supplements and nutraceuticals, more human studies are needed to confirm preliminary findings from mostly in vitro research.
  • Published in:Nutrients,
  • Study Type:Review,
  • Source: 10.3390/nu14153194
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