EFFCA - LABIP joint letter to the authorities on the regulatory status of Food Cultures
EFFCA –the European of Food and Fermentation Cultures Association –and LABIP –the Lactic Acid Bacteria Industrial Platform–wouldlike to bring to your attention our concerns regarding the ongoing discussions at EU levelaboutthe classification and regulation of certain uses of food cultures.We would like to stress that food cultures used in fermented products are today regarded asingredients, subject to the provisions of the General Food Law regulation (Regulation (EC) No 178/2002). However, some Member States advocate for a classification of certain food cultures as food additives under the EU Food Additives Regulation (Regulation (EC) No 1333/2008) when being used in innovative, more targeted applications.Fermentation can contribute significantly to the EU's Farm to Fork goals. Fermented foods have a longer shelf life, which can help reduce food waste by keeping food fresh and safe for longer, reducing spoilage, and minimizing the need for preservatives, at the same time reducing the environmental impact of food production.We believe that anyproposed regulatory action for food cultures used in fermentation being classified as an additive would create an unnecessary burden on the industryand EU bodies, as it is not aligned with current practices and would hinder the level of innovation that is needed for the transition to more sustainable food systems.
