ACNFP
THE ADVISORY COMMITTEE ON NOVEL FOODS AND PROCESSES
ACNFP Secretariat
Food Standards Agency
Room 515b Aviation House
125 Kingsway
London WC2B 6NH
Tel: +44 (0)20 7276 8595
Fax: +44 (0)20 7276 8564
acnfp@foodstandards.gsi.gov.uk
Phospholipids from egg yolk
The Competent Food Assessment Body for the UK Competent Authority, the Advisory Committee on Novel Foods and Processes (ACNFP), has considered the initial report from the Belgium Competent Authority for the placing on the market of Phospholipids from egg yolk. The UK Competent Authority wishes to raise the following objections to the marketing of this product:
Mr A Klepsch
European Commission
DG III
Rue de la Loi 200
B-1049 Brussels
Belgium
23 December 1998
Dear Mr Klepsch
Phospholipids from egg yolk
The Competent Food Assessment Body for the UK Competent Authority, the Advisory Committee on Novel Foods and Processes (ACNFP), has considered the initial report from the Belgium Competent Authority for the placing on the market of Phospholipids from egg yolk. The UK Competent Authority wishes to raise the following objections to the marketing of this product:
i) neither the Belgium Competent Authority’s report nor the Company’s dossier address the labelling of these products and foods containing them;
ii) from the papers provided, the specification of the product is not complete and no mention is made regarding the presence of dry protein in the final product; and
iii) there is insufficient nutritional and toxicological information in the dossier, especially regarding the structural similarity of the phospholipids with those in existing diets. No evidence has been provided on bioavailability or the absence of adverse effects.
Yours sincerely
Mr N Tomlinson
Additives and Novel Foods, Branch 'C'
MAFF