| FOOD SAFETY IN-DEPTH FOCUS NEW FOOD | Volume 22, Issue 03 ingredients are often well-defined materials and are usually of high chemical purity. Specifications can be tight, and toxicology studies are conducted on defined materials. Natural ingredients, on the other hand, are generally poorly defined materials, with extracts of varying purity and specifications can be very loose. There can be seasonal or geographical variations that are inherent in the biological nature of the products from which they are derived. Often, it is not certain what was tested or the purity of the product. ‘Regulatory creep’ can be a problem with the range of quantities used and applications to which natural ingredients are used. Most traditionally used foods have not been Naturals in food: facts, subject to systematic toxicology study but are considered safe to consume as they have a long history of use and lack any evidence of harm. myths and perceptions This ‘history of safe use’ concept has originally been developed for assessment of novel foods and foods derived from genetically modified organisms4 as a benchmark for comparative safety assessment. To move away from subjective decision In the second of a two-part article,1 scientists Martin Rose, making, a multi-criteria decision analysis model was subsequently developed as a comprehensive Taichi Inui, Moira Dean and Jane Parker examine comparative approach to assess the safety of the true meaning of the term ‘natural’ within the food natural materials.5 Using all available evidence (concerning history of use and evidence for sector, emphasising its impact on risk assessment and concern of the natural material or its components), risk management. safety decisions can be made more objectively and transparently. Drivers and challenges when HE RISK assessment process for food milk to > 200 mg/kg in fish, and calculations show converting to natural chemicals and ingredients is a scientific that oral exposure to formaldehyde from food would Flavours evaluation of the risk it poses to not normally exceed 100 mg/kg food per person Today’s consumer demands both natural and health as a function of both toxicity per day, i.e. 1. 8 mg/kg bw (body weight) per day sustainable food, so we must question whether Tand exposure. Risk management uses the risk for a 70 kg person.3 It is known that methanol is they can both be achieved together. Let’s consider ABOUT THE AUTHOR assessment and combines the evidence with social, metabolised to produce formaldehyde, and that the world’s most popular flavour, vanilla. political and economic factors to derive limits. methanol is formed from aspartame by enzymes Madagascar is responsible for 80 percent of the vanillin can be generated from clove oil or pine A recent ILSI (International Life Sciences Institute) in the digestive system; thus consumption of the world’s vanilla, but in 2017, it faced a devastating tree using eugenol or coniferyl alcohol as starting ABOUT THE AUTHOR workshop discussed advantages and disadvantages sweetener, aspartame, leads to an increased cyclone. This saw the price of high quality materials respectively. The EU regulations, perhaps of both hazard- and risk-based approaches to exposure to formaldehyde. However, despite this Madagascan cured vanilla beans overtaking recognising that this may mislead the consumer, ensuring food safety and concluded that the value association with a known carcinogen, it does not the price of silver and it currently sits at around do not class this as natural, but vanillin derived of risk-based approaches is becoming increasingly make sense to restrict the use of aspartame on US$550 per kg (up from US$10 per kg five years from rice bran or corn sugar can be classified recognised.2 Whether or not a compound is derived this basis since exposure from using aspartame, ago). An increase in demand, with a decrease in as natural in the EU. Thus, by using other natural from natural or synthetic processes is irrelevant even with large amounts, results in far lower levels supply and an expensive crop that supports over flavouring ingredients, as defined by EC/1334/2008, DR MARTIN ROSE has to risk assessment, but not to risk perception and of methanol and formaldehyde than are found 80,000 farmers has led to exploitation, corruption it is possible to make a more cost-effective natural a background in analytical therefore risk management. from other dietary sources. In fact, the maximum and poor-quality produce. vanilla flavouring that still contains vanilla but also chemistry and has worked Taking formaldehyde as an example: this is potential change in cellular levels from aspartame One solution to supplementing the variable, contains naturally sourced and isolated aroma DR TAICHI INUI holds as a Government research PhD in natural products classified as a known human carcinogen both in at its acceptable daily intake (ADI) is less than the inadequate and expensive supply of extracts of molecules such as Vanillin ex Ferulic Acid Natural scientist in the field of food chemistry. He has expertise chemical safety for over the EU and the USA. The main concern is inhalation normal variability in these cellular levels. Many of vanilla planifolia is to produce vanillin, the main to ‘make the vanilla go further.’ in nutritional science, 30 years. He is currently and respiratory cancers, but it is also associated the most toxic compounds that humans are exposed component of vanilla extract, from other sources. preventive medicine, an independent consultant with leukaemia; so there is no dispute that this is to from their diet come from natural sources and Vanillin can be produced via chemical synthesis, but Colours and food oral processing on food chemical risk a dangerous compound. However, formaldehyde can be considered as natural compounds (Table 1). this is very clearly not natural. However, regulations Colour influences purchasing decisions, signals through 10 years industrial assessment and food control. experience. Currently he is is known to occur naturally and is an essential Although the risk assessment process is the allow vanillin that has been produced via physical, the quality and safety of the food and influences He is a member of the APAC Regional Manager for RSC Food and Toxicology intermediate in cellular metabolism in mammals and same regardless of the production process, there enzymatic or microbiological processes (which flavour perception. The classification of natural Nutrition Science & Advocacy Group Committees. humans. Formaldehyde is found at highly variable are some challenges that tend to be associated conform to traditional food preparation methods) colours is less regulated than for flavourings, but at DSM Nutritional Products. concentrations in food, ranging from < 0. 1mg/kg in with ‘natural’ ingredients. Synthetic, or ‘artificial’, to be labelled as natural. In the US, natural the Natural Food Colours Association (NATCOL) has 2 newfoodmagazine.com @NewFoodMag 3 | FOOD SAFETY IN-DEPTH FOCUS NEW FOOD | Volume 22, Issue 03 are safe for owners to handle and pets to consume. the food industry. This is reflected not only in ABOUT THE AUTHOR TABLE 1 Examples of ‘natural’ toxins Increasingly, ‘natural’ has become shorthand for terms of product development and marketing Toxin Effects Found in a product sector within pet food, that encompasses but is also a key factor for innovative food other terms and claims, such as organic; exclusion technologies. Whilst ‘natural’ is important for the Affects shellfish such as mussels, Algal toxins Can cause diarrhoea, vomiting, tingling, paralysis scallops and oysters diets (i.e. made without wheat); ancestral products consumer, it is part of a balance of conflicting REFERENCES and ancient grains. This approach, together with interests. The consumer wants products that Can cause both central and peripheral neurologic symptoms: vomiting, Barracuda, black grouper, dog, snapper, advances in innovation and technology, such as the are unprocessed and natural – but at the same 1. New Food, Volume 22, Issue 2 Ciguatoxins diarrhoea, numbness of extremities, mouth and lips, reversal of hot and king mackerel 2019, Pages 52-55 Martin Rose, and cold sensation, muscle and joint aches introduction of chilled pet foods in Europe, offers time are convenient, affordable and quick to Taichi Inui, Moira Dean and Jane Parker. both challenge and opportunity to manufacturers cook. This presents a challenge for industry >2,000 plant species including cassava, 2. Barlow SM, Boobis AR, Bridges J, May result in acute cyanide poisoning and has also been implicated in Cockburn A, Dekant W, Hepburn DR JANE K PARKER is Cyanogenic glycosides sorghum, stone fruits, bamboo roots wishing to expand into this growing area. to implement production processes, ingredients, the etiology of several chronic disease P, Houben GF, Konig J, Nauta a chemist and a keen cook, and almonds packaging and marketing activities so that MJ, Schuermans J, Banati D. The role of hazard- and risk-based who became fascinated with Conclusions the product may be perceived as natural, with approaches in ensuring food flavour – why and how do Lectins May cause severe nausea, diarrhoea and vomiting Some beans safety. Trends in Food Science Terms such as ‘natural’ have an increasing similarities to traditional food, yet with long shelf and Technology 2015, 46: things smell? She is currently 176-188. Phototoxic and are problematic mainly Effects are reported after consumption importance to consumers and therefore to life and convenience. 3. EFSA ANS Panel (EFSA Panel Associate Professor in Furocoumarins after dermal exposure of large amounts of vegetables on Food Additives and Nutrient Flavour Chemistry and Sources added to Food) Scientific Opinion on the re-evaluation Manager of the Flavour of aspartame (E 951) as a food Symptoms of severe illness and even death can appear quickly after Centre at the University of Numerous foodstuffs such as cereals, additive. EFSA Journal 2013, Mycotoxins eating highly contaminated food, chronic mycotoxin exposure can 11(12): 3496, 263 pp.