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ATOVA's January/February Newsletter!

  • Writer: Atova
    Atova
  • 1 day ago
  • 18 min read

Welcome to the January/February 2026 edition of the Atova Newsletter! As we jump into the start of the year, we’re delighted to continue exploring the evolving global landscape of novel food regulation. 🌍

 

With the year now underway, it’s a great time to look at the developments already emerging across the regulatory space, as well as the key topics set to shape the months ahead. At Atova, we remain committed to supporting you as you navigate regulatory pathways and bring innovative products to market.

 

Thank you for being part of our community, and we look forward to working closely with you throughout 2026 and continuing to share insights to help you stay informed. Here’s to a successful year ahead! ✨


We would love to hear your feedback and make sure our newsletter is delivering the insights and updates that matter most to you. Your thoughts are invaluable in helping us improve, and we would really appreciate your feedback in helping us shape the next edition! Please take a few moments to fill in our form.




As the year gets underway, our team have been contributing to key projects, policy discussions, and industry events across Europe - sharing their expertise, gaining practical insights, and helping shape the future of sustainable and alternative food systems.

 

EPIC-SHIFT

As part of our ongoing participation in the EPIC-SHIFT project, Atova has released a new report exploring how companies experience the EU Novel Food approval process. The report, written by Atovee's Caroline Idowu and Sarah Harrison, brings together first-hand insights from applicants navigating this complex regulatory pathway and highlights where the system works well and where it could better support innovation.

 

As part of this report's release, EPIC-SHIFT has published an interview with Atova’s Caroline Idowu in conversation with Julia Hava from EIT Food. This interview provides a taste of what can be found in the report from one of its authors, Caroline, where she discusses key findings from the research, important takeaways with practical opportunities for improvement including pre-submission advice, clearer technical guidance and deeper dialogue during the assessment process.

 

👉 Find out more directly from Caroline in her interview here.

📄 Read the full report here.



FSA/FSS and APA meeting on the CCP Sandbox

Atova CEO, Hannah Lester, kicked off our 2026 travel schedule in London at a collaborative event co-hosted by the Food Standards Agency, Food Standards Scotland and the Alternative Proteins Association. This event offered a deep dive into the UK’s pioneering regulatory sandbox for cell-cultivated products, featuring essential updates on recent progress and new guidance documents that will shape the industry’s future.


Policy & Regulatory Developments Shaping APCA’s Alternative Protein Landscape

On 15th January, Fernando Rivero Pino took part in The Good Food Institute APAC and APAC Society for Cellular Agriculture webinar discussion on Policy & Regulatory Developments Shaping APCA’s Alternative Protein Landscape. This webinar covered key areas including:




PLANTOMYC

Recently, Hannes Malfroy, Fernando Rivero Pino, and Ana Diges — three of our fantastic regulatory team members—travelled to Denmark to attend the PLANTOMYC General Assembly, as part of Atova’s ongoing involvement in the project. This meeting marked an important transition for PLANTOMYC, as the project moves beyond early research and screening into the next phases focused on fermentation scale-up, product development, consumer acceptance, and impact assessment.

 

Over the two days, project partners reviewed progress to date and aligned on the next steps to maximise delivery and impact. The Atova team presented key regulatory deliverables, including regulatory exploration activities such as pre-gap analysis and regulatory status assessments.

 

This assembly also included two site visits to BROL brewery and Funga Farm, offering a valuable industrial perspective, reinforcing the importance of cross-sector collaboration in bringing sustainable food innovation beyond the lab.

 

As a proud project partner, Atova continues to support PLANTOMYC in navigating the EU regulatory and novel food landscape, helping ensure that innovation and compliance go hand in hand from the earliest stages of development.



EU Advanced Fermentation Conference

Hannes Malfroy, Regulatory and Novel Food Specialist at Atova, travelled to Brussels at the beginning of February to attend the EU Advanced Fermentation Conference, organised by the European Commission. The conference brought together policymakers, SMEs and industry leaders to discuss innovation, scale-up, financing and the evolving EU regulatory framework for advanced fermentation, with dedicated sector sessions across food, textiles, bio-based products and health.


Meat Evolution Leaders Summit

In February, Hannah Lester attended  the 4th Meat Evolution Leaders Summit in London! Hannah joined a leaders panel discussion with Joshua Ravenhill, PhD, Megumi Avigail Yoshitomi, Ryan Simon, Max Jamilly and Lauran Madden where they discussed regulatory sandboxes: lessons from the UK! This discussion included how frameworks must evolve to balance public safety with the need for progress.


Bezos Centre for Sustainable Protein Annual Conference 2026

On Tuesday 3rd March, Hannah Lester, took to the stage at the Bezos Centre for Sustainable Protein - Imperial Annual Conference 2026. Hannah joined Rebecca Sudworth (Food Standards Agency), Océane Albert (European Food Safety Authority (EFSA)), Yvonne Dommels (The Protein Brewery) and Chair John-Felipe Murphy as they discussed ‘Regulating the Future – Enabling Innovation in Novel Foods’. As novel food frameworks are adapting to precision fermentation and cultivated products across the UK and Europe, the panel discussed how data requirements, safety assessments, nutrition considerations and transparency are defining the pathway from innovation to approval.


Closing the Food Innovation Gap! A pan-European, cross-border regulatory lab and engagement platform


Following the presentation of the framework for a pan-European regulatory sandbox for emerging and novel foods, as well as complementary proteins, the next phase of our collaboration with the Ministry of Future Affairs think-and-do tank for policy innovation is about to begin. 


As part of the preparations for the first cross-border regulatory laboratory for novel foods, the Ministry of Future Affairs and its sister organisation, the Public Affairs Advisory firm Future Affairs Consulting, are inviting industry partners to join the engagement platform Closing the Food Innovation Gap! This will allow interested industry partners to be among the first to be notified when the project launches. 

 

Interested parties can learn more by reaching out to partnerships@future-affairs.eu. Please use the subject line ‘Partnership’ and we will get back to you. As an alternative, interested parties can leave their contact details at closingthefoodinnovationgap.eu. 



EFSA Updates


Recent Novel Food Dossier and Traditional Food Notifications Received by EFSA

There were seven notifications received by EFSA in January and February:

 

Validated Dossiers

There were six validated dossiers published on Open EFSA in January and February.


Dossiers Considered Non-valid and Withdrawn

There were eight dossiers considered non-valid or withdrawn during January and February.


EFSA Published Opinions

One EFSA novel food opinion was published on Open EFSA during January and February.


EFSA Public Consultations

There were three novel food public consultations completed in January and February.

 

EFSA Working Group Meeting

The 165th NDA Panel Plenary meeting of the Scientific Panel on Nutrition, Novel Foods and Food Allergens was held on 28-29th January. The agenda indicated that points of discussion focused on draft opinions on Anxiofit-1, Oat beta-glucans, spray-dried powder from house cricket (Acheta domesticus), hydroxycitric acid (HCA) and plant preparations containing HCA, and plant preparations containing berberine. The agenda for this meeting is available to view here.

 

The agenda for the March meeting is now also available. This meeting being held on the 4th March will have discussions focused on the draft opinions on 3’-Sialyllactose (3’-SL) sodium salt, carbon dioxide extract from Cannabis sativa L., L-alpha glycerylphosphorylcholine (L-alpha-GPC) from soya phospholipids (lecithin), and beta-Nicotinamide mononucleotide (beta-NMN). Read the full agenda here.


EFSA Podcast

Have you listened to episode 36 of the EFSA podcast? This episode takes a look into the alternative proteins that are gaining interest across the world. This discussion, with host James Ramsay (Head of Communications Unit at EFSA) and guest Ermolaos Ververis (Scientific officer in the Nutrition & Food Innovation Unit at EFSA), dives into how safety is assessed and busts some common myths. Listen here.

 

New EFSA Guidance on Food Additives

European Food Safety Authority (EFSA) has published updated guidance on the scientific data requirements for food additive applications submitted under Regulation (EC) No 1333/2008 (published 20 January 2026).

 

This guidance applies to:

- Applications for a new authorisation

- Modification of an existing authorisation of a food additive submitted under Regulation (EC) No 1333/2008

 

🔍 Main updates

🔹Advanced manufacturing and analytical techniques – more detailed characterisation of food additives, better understanding of source materials, and more precise and robust additive specifications

🔹Nanoparticles and small particles – Assessment on potential exposure and risks in accordance with EFSA guidance

🔹Updates on toxicological guidance – Clarification to genotoxicity testing, dose approach, allergenicity assessment, and recognition of new approach methodologies (NAMs)

🔹Clearer requirements for microorganisms and enzymes for those used in the manufacturing process – guidance aligns with EFSA Guidance on Microorganisms (2025) and EFSA CEP Panel Guidance on Food Enzymes (2021)

 

📊 What does this mean for applicants?

Applicants are expected to submit data aligned with this guidance to support the food additive’s safety assessment for those applications in 2026. Based on the evidence provided, EFSA will then evaluate whether the food additive poses any risk to human health and the environment.

 

📄 Read the full guidance here


EFSA Podcast

The European Food Safety Authority (EFSA) has published the latest update to its Qualified Presumption of Safety (QPS) list of recommended biological agents for intentional use in food or feeds. The QPS process was developed to provide a harmonised safety assessment approach to support EFSA’s scientific panels and units. This process evaluates microorganisms based on safety, taxonomic identity and available body of relevant knowledge.


📊 Overview of Notifications

Between October 2022 and September 2025, EFSA received 340 notifications, including:- 190 microorganisms used for the production of feed additives- 97 for the production of food enzymes, food additives, and flavourings- 3 for food contact materials- 22 as Plant Protection Products (PPPs)- 38 for novel foods


📌 Key Updates to the QPS List

🔹 Bacteriophages, which had previously been ineligible for the QPS status, are now eligible at the species level.

🔹The BIOHAZ Panel have revised their statement including - Extending ‘for production purposes only’ to production strains and biomass and extending considerations for genetic modified microorganisms (GMMs) to production strains, active agents, and biomass when the gene of concern is removed.

🔹 Chlamydomonas reinhardtii, Microchloropsis gaditana, Candida oleophila, Vibrio natriegens and Agrobacterium radiobacter were recommended for QPS status with the qualification for ‘production purposes only’.

🔹 Clostridium tyrobutyricum was recommended with the qualification ‘absence of genetic determinants for toxin production’.

🔹 Lacticaseibacillus huelsenbergensis and Lactobacillus paragasseri (formerly included in Lactobacillus gasseri) were added.

🔹 Bacillus sonorensis was recommended with the qualifications ‘absence of bacitracin production ability’ and ‘absence of toxigenic activity’.

⚠️ Bacillus thuringiensis was not recommended for the QPS list due to safety concerns.


🔗 Read the full update here


EFSA Scientific Opinions on plants, microorganisms and animals obtained through certain new genomic techniques (NGTs)

EFSA has recently issued several scientific opinions on EFSA Scientific Opinions on plants, microorganisms and animals obtained through certain new genomic techniques (NGTs) after requests from the European Commission. These opinions examined the potential risks associated with NGTs, in comparison to conventional breeding techniques and established genomic techniques, whilst considering the applicability of existing guidelines of the relevant risk assessments.

 

In line with EFSA protocol and the AQs, it was concluded by EFSA that none of the studies identified through the literature search introduced any hazards or risks that had not been previously considered in EFSA scientific opinions (ToR3).

 

This report presents the outcome of the literature search conducted, search strategies, inclusion/exclusion criteria, the results of the assessment performed for new scientific data and discusses the limitations of the search and its recommendations for improvement. Read in full here.


European Commission Updates:

 

Article 4 Novel Food Consultations


Malted fava bean

The outcome of an Article 4 novel food consultation for malted fava bean (Vicia faba) powder was submitted to the Food Safety Authority of Ireland (FSAI). The request for consultation concerned:- A powder made from low-vicine-convicine (Tiffany Raw variety) malted, dried, roasted and dehulled fava beans.- Seeds are surface-cleaned in boiling water, rehydrated in cold water and malted in a food-grade nutrient medium. The beans are then dried, roasted, dehulled and milled into a fine powder.

- The powder is intended for use as a food ingredient in a wide range of conventional foods, including, but not limited to, confectionary foods and “plant-based” protein products with inclusion rates of up to 20 g/100 g of the finished product.


✅ Non-Novel

Spain confirmed that Vicia faba L. beans (commonly known as fava or broad beans) have a history of significant human consumption prior to 1997 and are listed in the Spanish Food Code (Royal Decree 2484/1967), therefore, the raw material is not considered novel. Malting is a traditional process widely applied to cereals and pulses, and not considered novel. The differences observed in the compositional/proximate analyses between the ingredient under assessment and both raw and malted beans are consistent with the expected effects of these additional processing steps and these changes do not result in significant changes that would affect the ingredient’s nutritional value, metabolism, or levels of undesirable substances. Read in full here.

 

Pisum sativum sprouts

The outcome of an Article 4 novel food consultation, for vegetable protein concentrate from Pisum sativum sprouts (PISUMGERM).

PISUMGERM is produced from pea sprouts, which have a well-established history of safe consumption in Europe. The manufacturing process involves the receipt and quality control of pea sprouts, followed by pressing and mixing, natural water removal, and protein concentration. The resulting concentrate is then compressed or encapsulated and subjected to final quality controls. PISUMGERM is intended exclusively for use in food supplements. Its reference composition parameters include approximately 60% protein,15% carbohydrate, 20% fibre, 5% fat, and a maximum moisture content of 10%.


✅ Conclusion: Non-Novel

Protein concentrates and the sprouts of Pisum sativum have a history of consumption in Italy prior to 15 May 1997. The product is derived from a conventional dietary source and manufactured using well-established food processing methods that do not result in any novel molecular structures or modifications. No significant changes in the composition, structure or nutritional value of the ingredient were identified. Read in full here.

 

Calcium salts derived from eggshells

The outcome of an Article 4 novel food consultation submitted to France's Ministry of Agriculture, Agri-food and Food Sovereignty, General Directorate of Food has now been published. The consultation concerned calcium salts derived from eggshells.


❌ Conclusion: Novel

While eggshells have historically been consumed as a source of calcium, the data provided by the applicant showed that calcium from eggshells is typically supplied in the form of calcium carbonate, rather than calcium citrate. In this case, however, the product’s composition differs from the usual forms of calcium derived from eggshells.

In addition, a new production step gives rise to significant changes, resulting in an increased concentration of calcium citrate. Following consultation with other EU Member States, a consensus was reached that calcium salts derived from eggshells should be considered a novel food. This is in alignment with the definition in Article 3.2.vii, whereby a food is considered a novel food if a new production process is applied to it and if this process leads to a change in the composition of the food. Read in full here.

 

Heat-treated soyabean fermentate

The Food Safety Authority of Ireland (FSAI) has published the outcome of an Article 4 novel food consultation concerning a heat-treated soyabean fermentate.

This ingredient contains the heat-treated biomass of the fermentating microorganisms (lactobacilli, Lactococcus and Saccharomyces) which have been subjected to evaporation and filtration for final use in powder or liquid form. The non-genetically modified soyabeans (Glycine max (L.) Merr.) are fermented under anaerobic conditions in a food-grade broth medium containing a mixed culture. Following fermentation, the microorganisms are inactivated through thermal treatment, then undergo heat evaporation and filtration.


✅ Conclusion: Not Novel

The FSAI concluded that this ingredient does not qualify as a novel food. This determination is based on several key considerations:

  • Soybeans have a well-established history of consumption in the European Union prior to 1997.

  • Fermented soyabean foods are already widely available on the EU market.

  • The eight microbial species used in the fermentation process have a long history of safe use in the fermentation of food products.

  • The overall mixed-culture soyabean fermentate does not differ significantly from existing fermented soyabean foods in terms of composition, nutritional value, or levels of undesirable substances. Read in full here.



 Standing Committee on Plants, Animals, Food and Feed meetings


 Novel Food and Toxicological Safety:

On the 13th February, the Standing Committee on Plants, Animals, Food and Feed met to discuss the presence of chlorates in xanthan gum, feedback from the WG on Food Contact Materials, feedback from the WG meetings on Contaminants, draft opinions on mechanical PET recycling process ‘Polisan Hellas S.S.A.’ for recycled plastic materials that come into contact with food, and the draft opinions on amending Implementing Regulation (EU) 2021/808. Read in the agenda here.

 

Genetically Modified Food and Feed:

On the 27th February, the Standing Committee on Plants, Animals, Food and Feed met to discuss ten assessments of genetically modified food and feed. This included discussions on fermentation products produced using genetically modified micro-organisms. Read the agenda here.

 

Update on New Genomic Techniques

The EU agrees to relax regulations on genetically modified crops regarding their labeling. These new EU rules related to plants obtained using new genomic technique (NGT), aim to help enable more innovative plant breeding in the EU through helping farmers grow more resilient plants, allow for more competition, and reduce administrative burdens. Once implemented, the measures will create two pathways for NGT plants including; Category 1 NGT plants – NGT plants that could also occur naturally or by conventional breeding; and Category 2 NGT plants – the current GMO legislation would apply. Read more about this update here.

 

Italy Approves Bill to Ban Milk Terms on Plant-Based Products

Italy’s Senate has approved the “Agro-Food Protection” bill, which bans the improper use of milk and dairy-related terms for plant-based products, unless it is clearly accompanied by a correct designation. This measure aims to prevent consumer confusion through accurate and reliable information whilst protecting the integrity of Italian dairy products. Those companies that do misuse dairy terms on plant-based alternatives would face administrative sanctions. The bill must now undergo examination and approval by the Chamber of Deputies before it can be enforced.



Advisory Committee on Novel Foods & Processes (ACNFP) – Cell Cultivated Products (CCP) Subcommittee Meeting

The 4th ACNFP_CCP meeting was held on the 20th January. The agenda for this meeting is currently available to read online. On the agenda for discussion is the review on cell identity, production and microbiology to strengthen guidance and the review of draft guidance for Identity, Production and Microbiology. Read the full agenda here.

 

Advisory Committee on Novel Foods and Processes (ACNFP) Meeting

The 175th meeting of the ACNFP took place on the 11th-12th February in London. Over two days, the committee reviewed a range of topics including the Fermotein RP1215 novel food application, EFSA’s updated novel food guidance and draft advisory documents on precision fermentation. Discussions also covered introductions to the cell-cultivated products policy, novel food applications for cultivated chicken biomass and a cell-cultivated duck, and draft safety outcomes for a genetically modified Maize and two genetically modified soybeans. Read the agenda here.

 

FSA Board Meeting

The video of the most recent FSA Board meeting is now available to watch online here. These meetings are scheduled every quarter with the next meeting due to be held on 25th March 2026.


FSVO Updates

The Federal Food Safety and Veterinary Office (FSVO) have recently updated their webpage on novel foods. This gives a clear outline of the novel food approval process in Switzerland, the novel food status catalogue and a list of applications submitted to FSVO. Find out more here.


US FDA

 

FDA’s new Total Diet Study Interface (TDSi) provides streamlined, public access to US dietary exposure data for nutrients, elements, pesticides, radionuclides, and other chemical constituents in commonly consumed foods. Applicants across FDA premarket pathways can use TDSi data to contextualise background dietary exposure, support exposure assessments, and benchmark proposed uses against conventional foods when developing safety rationales for new ingredients, additives, or colour additives.

 

FDA’s Human Foods Program has outlined its 2026 priority deliverables across three core pillars: food chemical safety, microbiological food safety, and nutrition. Planned activities include further review of food ingredients and additives, new and updated guidance on preventive controls and sanitation practices, and initiatives to enhance nutrition transparency and labelling. While these deliverables do not introduce immediate regulatory changes, they provide insight into FDA’s current areas of focus and can help applicants align safety, manufacturing, and labelling strategies across FDA premarket pathways

 

Under the Dietary Supplement Health and Education Act (DSHEA), dietary supplements that bear structure/function claims must include a specific disclaimer stating that the claim has not been evaluated by FDA and that the product is not intended to diagnose, treat, cure, or prevent disease. In its recent letter to industry, FDA clarified that it is considering a regulatory amendment regarding whether this disclaimer must appear on every panel of a product label where such claims are made. While this review is ongoing, FDA announced it intends to exercise enforcement discretion on disclaimer placement. This update provides interim clarity for companies developing or marketing dietary supplements, particularly when finalising labelling layouts and compliance strategies.

 

GRAS

There were seven GRAS notices published in January and February.

  • GRN 1290 – Glucose oxidase enzyme preparation produced by Komagataella phaffii expressing a gene encoding glucose oxidase from Aspergillus niger

  • GRN 1288 – Enzyme-modified steviol glycosides

  • GRN 1286 - Brazzein preparation produced by Zea mays expressing a gene encoding for brazzein from Pentadiplandra brazzeana

  • GRN 1284 - Recombinant bovine lactoferrin produced by a modified strain of Komagataella phaffii

  • GRN 1282 - Rebaudioside M produced by enzymatic treatment of rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni)

  • GRN 1281 - 2'-Fucosyllactose

  • GRN 1280 - Pleurotus pulmonarius mycelia and Chlorella vulgaris microalgae



World Health Organization (WHO)

The World Health Organization (WHO) published a technical brief on 15th January 2026 exploring the practical strategies to help policymakers navigate challenges, building consensus and implementing evidence-based regulations in promoting healthier diets. This aims to strengthen policy resilience and help accelerate progress toward reducing diet-related noncommunicable diseases.

 

Food and Agriculture Organization of the United Nations (FAO)

The Food and Agriculture Organization of the United Nations (FAO) has published a report on the 29th January 2026 on the youth-focused global workshop that was held in Rome on the 10-12th June 2025.

 

The FAO has produced an overview of the legal issues and solutions for the regulatory frameworks for cell-based food and precision fermentation-derived food products. The report outlines five actions for countries to prepare regulatory frameworks for novel foods. This includes assessing and clarifying the applicability and suitability of existing regulatory frameworks, evaluating legal frameworks for pre-marketing authorisation for new food sources and production systems, developing new regulatory elements, international and regional harmonisation of standards, and broad stakeholder engagement. For more information, read the report here.

 

Canada

Heath Canada have published their completed safety assessment of novel foods, including genetically modified foods on the Porcine Reproductive and Respiratory Syndrome Virus-Resistant Pigs.

 

India

The List of Applications Approved/Rejected/Closed/Withdrawn/Status under the Food Safety Standards was updated on the 20th January 2026. Read this on the FSSAI website in full here.

 

Taiwan

TFDA Finalizes Principles for Safety Assessment of Novel Food Ingredients

On the 27th January 2026, the Taiwan Food and Drug Administration (TFDA) announced the establishment of the Principles for Safety Assessment of Novel Food Ingredients.



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