To inform EU novel food risk assessments, the European Food Safety Authority (EFSA) recently investigated the effects that existing processing methods for novel and genetically modified foods can have on the proteins present in a food. In a separate study, EFSA also described a new in vitro toxicity testing approach for novel proteins in the context of food risk assessment. The findings of both projects were published in the November 2024 issue of EFSA Supporting Publications.

The Effect of Different Processing Methods on Proteins in Novel, Genetically Modified Foods