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When regulation challenges innovation: The case of the genus Lactobacillus
- Salvetti, Elisa, O'Toole, Paul W.
- Trends in food science & technology 2017 v.66 pp. 187-194
- European Union, Lactobacillus, bacteria, fermented foods, genomics, marketing, novel foods, phenotype, probiotics, safety assessment
- The majority of probiotic bacteria belong to the genus Lactobacillus which includes a large number of safe species integral to fermented food production.In the European Union the conversion of ensuing data into successful claims that are compliant with regulatory requirements has proved difficult. Furthermore, the study of lactobacilli has been challenging because of their phenotypic and genomic diversity.Here issues pertaining to the marketing authorization of novel foods and probiotics are outlined, taking Lactobacillus genus as reference.We highlight the drawbacks regarding the taxonomic characterization and the safety assessment of these bacteria and the validation of their beneficial mechanisms.