Earlier this month EFSA (European Food Safety Authority) delivered an article on “Safety of pea and rice protein fermented by Shiitake mycelia as a novel food pursuant to Regulation (EU) 2015/2283. The protein is proposed for use as a novel food ingredient in specific food categories. EFSA determined that the amount of protein provides sufficient amounts of amino acids and that dietary exposure to the nutrients and contaminants in the ingredient does not raise concerns. Further, the intended use levels and recommended intake values do not raise concerns. However, EFSA noted that the novel food does have the capacity to potentially induce allergic reactions in individuals who are sensitive pea, rice, or shiitake mushroom.

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Posted on 3 May 2022