The European Commission, as part of a consultation procedure, has finally clarified that mycoproteins obtained from Fusarium venenatum can be classified as traditional foods.
The placing on the EU market of foods containing these ingredients, under the established conditions, therefore does not require prior authorization pursuant to the Novel Food Regulation (EU) No 2015/2283. (1)
1) Mycoproteins from Fusarium venenatum , Quorn®
Mycoproteins made from the mushroom Fusarium venenatum A 3/5 were made for the first time in the Old Continent by Marlow Foods – in England, in 1985 – and marketed under the now famous Quorn® brand.
The products are made by upcycling residues from the production of cereals and derivatives. They are characterized by a balanced nutritional profile – rich in proteins and dietary fibre, with a complete supply of essential amino acids, as well as low in fat – and a consistency similar to that of meat. The flavour, which is neutral in itself, is enriched from time to time in the various recipes. (2)
The success of Quorn® encouraged Marlow Foods to expand production and also offer the product as an ingredient for food production in 2023 through its Marlow Ingredients.
2) Novel Foods Regulation
Quorn® has always been qualified as a traditional food since it developed a history of significant consumption in European territory before 15 May 1997, the date of entry into force of the first Novel Foods Regulation (EC) No 257/1997, later repealed by the subsequent Reg. ( EU) No 2015/2283. (3)
The status of other products and food ingredients with mycoproteins from Fusarium venenatumhowever, remained uncertain until 6 August, 2024, when the European Commission responded to the consultation activated by an interested operator, according to the procedures established by Novel Foods Regulation (EU) No 2015/2283.
3) Consultation procedure
The consultation procedure focused on mycoproteins derived from the microorganism Fusarium venenatum A 3/5 (strains IMI 145425, NRRL 26139).
The product is described as a preparation rich in proteins (mycoproteins) derived from the same strain used in Quorn®, made with the same production process (aerobic fermentation of a carbohydrate substrate).
Food categories proposals for using this preparation as an ingredient are in turn the same as those used for Quorn®.
4) Evaluation result
The competent authorities of the European Commission and Belgium, where the consultation was started – at the Federal Public Service (FPS) on Health, Food Chain Safety and Environment – have evaluated the mycoproteins under examination as a ‘not novel’ food. The strain of Fusarium venenatum is indeed the same used to produce Quorn®, and so are the intended uses.
The applicant presented the information and analyzes necessary for risk assessment, which include the composition of the food, the RNA level, the absence of heavy metals and mycotoxins, any pesticide residues and allergens. On this basis, specific specifications have been established to guarantee the placing on the market of products that comply with food safety requirements.
5) Limits
It is good to remember that the consultation process only covers mycoproteins obtained from the strain specified in the consultation procedure, produced with the same production process and used under the same conditions of use.
The use of Fusarium venenatum as is – namely the presence of conditions different than those defined, including a strain, a production process and/or different uses – requires the activation of a new consultation procedure by the operator concerned.
6) Provisional conclusions
Any interested operator can produce and market in the EU foods and food ingredients based on mycoproteins from Fusarium venenatum, without having to submit any request for authorization as novel food, provided that they do not use different strains or production processes or conditions of use that are significantly different from those defined following the consultation in question.
Dario Dongo and Andrea Adelmo Della Penna
Footnotes
(1) Mycoprotein derived from the microorganism Fusarium venenatum A 3/5. 6.8.24 https://tinyurl.com/9uwxpsft
(2) Dario Dongo, Andrea Adelmo Della Penna. Proteins from fungi and microfungi, mycoproteins, the ABC . GIFT (Great Italian Food Trade). 12.10.22/XNUMX/XNUMX
(3) Dario Dongo. Mycoproteins, health and taste. Quorn’s ingredients for industry . GIFT (Great Italian Food Trade). 9.5.23/XNUMX/XNUMX
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in Food Technologies and Biotechnologies, qualified food technologist, he follows the research and development area. With particular regard to European research projects (in Horizon 2020, PRIMA) where the FARE division of WIISE Srl, a benefit company, participates.
