background and objectives: novel probiotics and prebiotics designed to modulate the gut microbiota for improving health outcomes are in demand as the importance of the gut microbiota in human health is revealed. a review of the scientific literature regarding the current knowledge and novel species and novel oligosaccharides for the treatment of dysbiosis-associated diseases has been carried ou...

To determine whether young capuchin monkeys, Cebus apellaselectively interacted with others concerning novel foods, 11 infants (4.5-12 months) living in two groups were observed following presentation of familiar or novel foods. Foods were presented either to the whole group or to infants in a section of the home cage to which only they had access. Infants showed more frequent interest in other...

Novel foods and novel processing techniques are a real challenge for science, industry and administrative bodies but are not a threat to consumers, so although the question why consumers are very wary of ‘novel food’ is undoubtedly interesting, this paper does not deal with consumer attitudes but with definitions of ‘foods’, ‘functional foods’ and ‘novel foods’ and with particular issues regard...

Concerns have been expressed that the introduction of novel foods into the diet might lead to the development of new food allergies in consumers. Novel foods can be conveniently divided into GM and non-GM categories. Decision-tree approaches (e.g. International Life Sciences Institute-International Food Biotechnology Council and WHO/FAO) to assess the allergenic potential of GM foods were devel...

European Union Regulation 258/97 defines novel foods as food products and food ingredients that have not been consumed to a significant degree in the European Union before May 1997. However, there are new foods that for some reason are not considered as novel foods, though we think that safety of these products is not always a priori established. We defined a 'grey area' which consists of such ...

We examined the effects of manipulated arousal on willingness to taste moderately novel and extremely novel foods in children ranging from 7 to 12 years of age. Children were assigned at random to one of three arousal conditions (low, moderate, and high). Twice during the 30-min manipulation period, the children rated their willingness to taste the foods, with the understanding that these ratin...

Hypoallergenic novel foods may have benefits for food-allergic consumers. However, other novel foods may exacerbate the problems associated with food allergy. This paper reviews the existing legislation associated with the introduction of novel foods and specifically considers its coverage of allergy risks and benefits. Various regulations are in place to protect consumer health. These regulati...