The explosion in the use of natural substances and the need for new comprehensive risk assessments

Abstract

Consumers are looking for minimally processed foods and prefer foods that contain little or no ‘synthetic’ ingredients, as ‘natural’ ingredients carry the perception of inherent safety. Food manufacturers are responding by developing new and expanded uses of traditional food ingredients that are typically considered ‘natural’ by the consumer, at levels oftentimes greater than traditional uses. As a result, manufacturers are exploring new source materials for natural substances which, when coupled with changing manufacturing processes, the overall result may be a chemical composition that differs from the traditional natural ingredient, possibly changing the safety profile. As a result of the use of these new and novel sources for ingredients, comprehensive risk assessments are warranted to assess the safe use of these new, but naturally occurring ingredients added to foods.