This book presents a novel exploration of the European Union's (EU) regulatory framework applicable to food products derived from mushrooms and mycelium fermentation, a subject that has not previously been the focus of a comprehensive study or review. It addresses a critical gap in the field by offering a detailed mapping of the applicable laws and regulations, providing much-needed clarity for food business operators, investors, and stakeholders eager to participate in this burgeoning sector. The text delves into how the EU's regulatory environment can either stimulate innovation or pose challenges in the dynamic field of food innovation concerning mycelium-based products.

By dissecting these regulatory aspects, the book serves as a valuable tool for companies, startups, investors, and policymakers. It is designed to guide these stakeholders through the complexities of the applicable regulatory framework, helping them to understand and navigate the regulations effectively. Further, this book plays a crucial role in highlighting the ambiguities in the interpretation of EU food regulations concerning novel foods based on mushroom or mycelium.

These insights are not only crucial for current market players but also serve as a foundational resource for academic researchers and policymakers. By identifying these gaps, the book opens up avenues for future research and policy development, aiming to position the EU as a leading force in the global food transformation.

Intended for a diverse audience, including legal professionals, biotechnologists, food industry experts, and policymakers, this book is an essential guide for anyone involved in or interested in the development and regulation of innovative mushroom and mycelium food products in the EU. Its comprehensive analysis, practical guidance, and forward-looking perspective make it a valuable addition to the field, contributing to the discourse on food innovation and regulation.

Offers latest policy and regulatory science considerations while anticipating future challenges in the field Provides a comprehensive overview of the EU's regulations pertaining to mushroom/mycelium-derived products Gives practical advice on how to navigate the EU regulatory processes relating to mushroom/mycelium-derived products

Autorentext

Alexandra Molitorisová is a researcher and lecturer at the Chair of Food Law, University of Bayreuth. She graduated in Law and Jurisprudence at the Charles University in Prague in 2015. She practiced law first at a paralegal position (2010-2013), later as an associate (2016-2018) in international as well Czech law firms. She was a fellow at the Uppsala University, a research assistant at Friedrich Schiller University in Jena and a visiting student at the European University Institute in Florence. At the University of Bayreuth, she pursues Ph.D. research into the consideration of benefits in authorization procedures of novel technologies. Alessandro Monaco is a postdoctoral researcher at the Chair of Food Law of the University of Bayreuth. After having obtained a bachelor’s degree in Gastronomic Sciences (University of Gastronomic Sciences, 2018), and a Master of Science in Food Safety (Wageningen University, 2020), Monaco obtained his doctoral degree at the University of Bayreuth under the supervision of Prof. Kai Purnhagen. Monaco’s research focuses on the regulation of food innovations in the EU. In particular, he explores the influence of ‘risk triggers’ on the regulation of Novel Foods, and investigates how authorization procedures affect the innovation process within the food sector. Gerald Lackner is Full Professor of Biochemistry of Microorganisms at the University of Bayreuth. He pursued his studies in Biochemistry at the Friedrich Schiller University in Jena. He obtained his doctorate in 2011 with studies on toxin-producing bacterial symbionts of filamentous fungi at the Leibniz-HK. As a postdoc, Lackner studied bioactive compound biosynthesis in filamentous fungi and, during a Feodor Lynen Fellowship at ETH Zurich, investigated unculturable bacteria in marine sponge microbiomes. In 2016, Lackner began leading a team at Leibniz-HKI in Jena, focusing on discovering bioactive natural products through genome mining and metabolomics. Seth Roberts is a Policy Manager at the Good Food Institute Europe, an international NGO. Roberts works with European policymakers to create a robust, clear and evidence-based regulatory environment for the sustainable protein sector. Roberts engages with public authorities, food safety experts and businesses to secure a clear and evidence-based regulatory path to market for plant-based and fermentation-made foods, and cultivated meat. He regularly contributes analysis and expertise to media in Europe, and has appeared on podcasts on the regulatory environment in Europe. His previous professional experience includes roles at the UK Civil Service and the House of Commons. Kai P. Purnhagen is Full Professor and Director of the Research Center for German and European Food Law at the University of Bayreuth. He works in EU Law, International Economic Law and the interdisciplinary and comparative analysis of law, with emphasis on food markets. He studied law at the Justus-Liebig-University Gießen. He continued as LL.M. Fellow at the University of Wisconsin-Madison, before he obtained a PhD at the European University Institute in Florence. He undertook a Post-doc at the University of Amsterdam and at the Ludwig-Maximilians-University Munich, before he was appointed Assistant and Associate Professor in Law at Wageningen University.

Inhalt

Introduction, Background and Methodology of the Project.- Classification of Mycelium and Mushroom Products.- Novel Food Status of Mycelium and Mushroom Product.- Labelling of Mushrooms and Mycelium Products.- Conclusions.