Supporting novel food development with nutritional testing

The food industry is undergoing a significant transformation with the introduction of novel ingredients, driven by advancements in biotechnology, a growing focus on sustainability, public health initiatives, and evolving consumer preferences.

 

Developments in genetic engineering technology and precision breeding regulations, particularly in the UK, have the potential to reshape food production and offer solutions to pressing global challenges.

 

Within the novel foods sector, startup companies are key drivers of innovation. However, more established companies can often play a valuable supporting role by providing access to specialist expertise and equipment. For companies working with gene edited crops, rigorous and scientifically valid testing is especially crucial to help them navigate regulatory standards, ensure consumer safety, and substantiate nutritional claims. 

 

 

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The challenge

 

Kyomei, a biotechnology startup originally out of the University of Oxford , has strong expertise in molecular genetics and plant protein expression systems and was looking to provide a novel solution to the growing problem of iron deficiency anaemia—a public health challenge that significantly impacts vulnerable populations. 

 

Heme iron, found primarily in animal products, is more efficiently absorbed by the body than non-heme iron from plants. Although plant-based diets are associated with numerous health and environmental benefits, evidence suggests that excluding meat and animal products may increase the risk of iron deficiency anaemia.

To address this challenge, and with funding from UK Research and Innovation (UKRI), Kyomei aimed to enhance the heme-iron content of commonly consumed lettuce (Lactuca sativa) using both molecular farming and gene-editing technologies. 

 

To validate that the gene editing was successful, Kyomei needed to confirm that enhanced heme-iron levels were achieved while also demonstrating that the levels of other essential nutrients were not negatively impacted. This required developing precise testing methodologies to accurately verify the nutritional profile.

 

 

Solution

 

Following a meeting at Future Food Tech, RSSL, an experienced provider of scientific analysis and consultancy, partnered with Kyomei to develop methodologies that could assess the nutritional content of the modified lettuce. 

 

Literature review

To start the project, RSSL conducted an extensive literature review to understand the types of vitamins found in lettuce before genetic modification and the most appropriate methods for their extraction. Different extraction methods were required for the water-soluble vitamins, such as B vitamins, and the fat-soluble vitamins, such as vitamins E, and K. The developed methodology also had to support the extraction of certain vitamin precursors, such as provitamin A carotenoids, as plants do not contain preformed vitamin A. 

 

Sample handling

RSSL worked with Kyomei to optimise the project’s logistics as proper sample handling was crucial for accurate results. Lettuce samples needed to be harvested, cryo-blended, freeze-dried, and stored in a freezer to preserve their vitamin content. Any delays or improper handling could lead to nutrient degradation, potentially affecting the accuracy of testing.

 

Nutritional and vitamin solubility testing

RSSL developed a quantitative solubility methodologies to evaluate the vitamins using liquid chromatography-mass spectrometry (LC-MS). This approach was able to assess how gene editing processes impacted the bioavailability of enhanced nutrients.

 

 

Ongoing collaboration

RSSL worked closely with Kyomei throughout the testing process to refine the analytical methods used and ensure the results were accurate and scientifically valid. The teams connected frequently to discuss project updates and together worked with the UKRI Monitoring Officer to ensure that the project adhered to its timelines and funding requirements. 

Outcomes

 

The collaboration between RSSL and Kyomei led to several important outcomes, highlighting the value of precise nutritional testing in the development of novel foods. 

 

Contribution to health, sustainability, and safety

With support from RSSL, Kyomei aimed to play a key role in addressing nutrient deficiencies, such as iron deficiency anaemia. The project aligned with the increasing global focus on sustainable food solutions that improve both nutrition and food security.

 

Enhanced capabilities

Through this project, RSSL expanded its expertise in testing the nutritional content of natural products, developing new methodologies to increase its overall testing capabilities. This will enable RSSL to better support confirmation of the natural levels of vitamins present in food matrices in the future. As the first analytical service provider in the UK to offer this service, these new capabilities will be especially important in helping UK-based companies ensure alignment with the evolving precision breeding regulatory landscape.

 

Strengthened collaborations

This collaboration reinforced the importance of partnerships between research organisations and startup companies in advancing food products. RSSL’s ability to develop customised testing solutions for Kyomei has laid the groundwork for future collaborations. 

“

Delivering our project along with RSSL has not only been a great professional experience but we have built warm personal relationships across our teams that will no doubt be a harbinger for even more interesting and exciting projects that will push the envelope for food and ingredients in the UK and beyond!

”

Suzanne Robinson, Chief Operating & Commercial Officer, Kyomei Ltd

 

 

 

Shaping the future of food

 

As demand for new and novel foods increases, so too will the need for advanced analytical testing that can ensure that new products meet required regulatory standards and are safe for consumers around the world.

 

At RSSL, we recognise the importance of meeting this challenge and are striving to help startup companies shape the future of food innovation. By continually investing in expanding our technical capabilities and developing new testing approaches, we can provide comprehensive support to streamline your novel food product development journey.

 

Following R&D, our expert teams can also offer highly tailored, end-to-end support at every stage of the novel foods regulatory process. From initial gap assessment and analytical method development through to dossier submission and post-approval guidance, we can create a regulatory approach that is driven by your priorities, timeframe, and budget. 

Working on a next-generation food innovation project? 

 

RSSL is committed to innovation, science, and collaboration making it a trusted partner for companies working to address global challenges through innovation. Whether through direct partnerships or participation in collaborative R&D and grant-funded projects, get in touch with our team to find out how we can help you advance your innovation.

 

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