Webinar: Is it Novel or Not? The data needed to decide this and how to get it...

This is a complimentary webinar hosted by Nigel Baldwin and Dr David Neville.


Is it novel or not? This may seem like a simple question to answer but in reality, it is not.


Bringing a new innovative ingredient to the EU market can be a complex, costly process and often requires careful navigation from a regulatory and scientific perspective to ensure the right approach is taken.

This webinar will take you through the top level regulatory process, providing overviews of the steps involved in determining if your material is going to be considered a novel food or simply an extension to a current authorisation, the regulatory landscape, right through to what is required for a novel food application will be covered.



Webinar: Is it Novel or not? The data needed to decide this and how to get it....
Tuesday 19 May 2020 14:00 – 15:00 (BST)


Topics we will cover include:
  • The regulatory landscape - regulatory definitions for novel foods, insight into EFSA’s consultation process and their dossier requirements
  • Analytical testing required, dependent upon the nature of the ingredient
  • How to assess the ingredient stability as a raw material and in finished food products
  • What tests need to be considered if the product is a novel food


Agenda and Presenters

Introduction to RSSL
Jane Staniforth

The Regulatory Landscape – definitions, EFSA and dossiers
Nigel Baldwin

Analytical Data Requirements and Understanding Ingredient Stability
David Neville

It is Novel! – what you need to consider
Nigel Baldwin

Wrap-up and Questions
Jane Staniforth


If you missed this webinar, you can watch it on demand – please click here to view.

Meet the Presenters


Nigel Baldwin

With over 20 years’ experience in global regulatory plans and submissions, Nigel is widely regarded as an industry authority.
During his career, he has worked on more than 50 food ingredient approvals globally and advised on multiple “start-to-finish” new product introductions. Best known for his work on novel food ingredient approvals, food additives and enzymes, he is also recognised as a global expert in the successful introduction of new infant formula ingredients.


David Neville

With over 30 years’ experience in analysis of carbohydrate and proteins in the biomedical and food industries, David is an expert on methods development and validation for these species in biological, food and pharmaceutical matrices. He has worked on the purification of carbohydrate-degrading enzymes and their natural substrates and is currently focusing on the analytical requirements for novel food ingredient approvals, food additives and enzymes.



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