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Food Contact Materials – How to Ensure Food Safety and Technological Innovation in the Future?

31-03-2016

The document summarises the presentations and discussions which took place in the course of the workshop on Food Contact Materials, held on 26 January 2016. The aim of the workshop was to provide background information and advice for the members of the ENVI Committee and to provide input for the EP draft implementation report on Regulation (EC) No 1935/2004. At the workshop, many of the speakers - including representatives of NGOs, industry and academia - called for further harmonisation of legislation ...

The document summarises the presentations and discussions which took place in the course of the workshop on Food Contact Materials, held on 26 January 2016. The aim of the workshop was to provide background information and advice for the members of the ENVI Committee and to provide input for the EP draft implementation report on Regulation (EC) No 1935/2004. At the workshop, many of the speakers - including representatives of NGOs, industry and academia - called for further harmonisation of legislation governing food contact materials. As regards non-harmonised food contact materials, there was a general agreement regarding the need for EU level guidelines to support the risk assessment, enforcement and compliance of such materials.

Išorės autorius

Frank Alleweldt, Agathe Osinski, Xenia Trier, Gitte Alsing-Pedersen

Speeding up authorisation of novel foods

20-10-2015

In December 2013, the European Commission presented a proposal to clarify the definition of novel foods, take into account new technologies in food-making, and streamline and speed up the authorisation process. The proposal also seeks to make it easier for traditional foods from countries outside the European Union (EU) to enter the EU market. A compromise following negotiations in trilogue is awaiting a vote in the October III plenary session.

In December 2013, the European Commission presented a proposal to clarify the definition of novel foods, take into account new technologies in food-making, and streamline and speed up the authorisation process. The proposal also seeks to make it easier for traditional foods from countries outside the European Union (EU) to enter the EU market. A compromise following negotiations in trilogue is awaiting a vote in the October III plenary session.

Updating rules on novel foods to keep up with scientific advances

30-06-2015

To protect public health, new foods or food ingredients ('novel foods') require safety assessment and authorisation before they can be placed on the EU market. The current authorisation process covering novel foods is seen by the food industry as complex, expensive and time-consuming. In addition, stakeholders agree that updating the current Novel Foods Regulation, which dates back to 1997, is urgently needed to reflect scientific and technological advances. In December 2013, the Commission presented ...

To protect public health, new foods or food ingredients ('novel foods') require safety assessment and authorisation before they can be placed on the EU market. The current authorisation process covering novel foods is seen by the food industry as complex, expensive and time-consuming. In addition, stakeholders agree that updating the current Novel Foods Regulation, which dates back to 1997, is urgently needed to reflect scientific and technological advances. In December 2013, the Commission presented a revised proposal on novel foods. Questions related to cloning have been left out of the proposal, as disagreement concerning food derived from cloned animals led to the failure of the previous attempt at revision of the Regulation in 2008. The main changes in the new proposal are: the removal of the former novel food categories; a centralised authorisation process; a shift from applicant-based to generic authorisations; and a simplified procedure for traditional foods from third countries. Interinstitutional trilogue negotiations started in December 2014; the Committee of Member States' Permanent Representatives (Coreper) approved the resulting compromise text on 10 June, and the EP's Committee on Environment, Public Health and Food Safety (ENVI) followed suit on 25 June 2015. The text is expected to be voted in plenary in October 2015.

Proceedings of the Workshop on Novel Foods

06-02-2015

This report summarises the presentations and discussions during the Workshop on Novel Foods, held on 7 October 2014. The aim of the workshop was to allow an exchange of views between MEPs, the European Commission, stakeholders of the novel foods industry, NGOs, public administration and academia. There is general agreement that amendment to the Novel Foods Regulation is required to reflect scientific and technological advances. Following an outline of the current state of play, presentations focussed ...

This report summarises the presentations and discussions during the Workshop on Novel Foods, held on 7 October 2014. The aim of the workshop was to allow an exchange of views between MEPs, the European Commission, stakeholders of the novel foods industry, NGOs, public administration and academia. There is general agreement that amendment to the Novel Foods Regulation is required to reflect scientific and technological advances. Following an outline of the current state of play, presentations focussed on certain aspects of the Novel Foods Regulation and in particular innovation, the importance of novel foods from the industry and consumer perspectives and whether the draft Regulation solves existing problems. The requirement for further amendments was also considered. The Workshop was chaired by MEP James Nicholson, ENVI Rapporteur for the Commission proposal for Novel Foods Regulation.

Išorės autorius

Sue Keenan (Campden BRI), Alan Alldrick (Campden BRI) and Steven Tompkins (ADAS)

Novel Foods - Impact assessment

26-09-2014

This research paper was undertaken at the request of the European Parliament’s Committee on Environment, Public Health and Food Safety (ENVI). It provides a complementary impact assessment, reviewing and updating the 2008 European Commission Impact Assessment of a proposal for a Regulation replacing Regulation (EC) No. 258/97 on Novel Foods and Novel Food Ingredients. In particular, it assesses the impacts of the Commission’s 2013 proposal on the various parties concerned, i.e., EU-level and Member ...

This research paper was undertaken at the request of the European Parliament’s Committee on Environment, Public Health and Food Safety (ENVI). It provides a complementary impact assessment, reviewing and updating the 2008 European Commission Impact Assessment of a proposal for a Regulation replacing Regulation (EC) No. 258/97 on Novel Foods and Novel Food Ingredients. In particular, it assesses the impacts of the Commission’s 2013 proposal on the various parties concerned, i.e., EU-level and Member State-level decision-makers, European consumers, and the food industry. This complementary impact assessment focuses on key aspects of the 2013 proposal, namely: the scope of its ‘Novel Foods’ definition; the efficiency and the impact of the centralised authorisation procedures on the various parties concerned; the role of national authorities and agencies in the centralised system, and the proposed Regulation’s coherence with other EU regulatory requirements.

Proceedings of the Workshop on "Effectiveness of Medicines and Therapies"

12-12-2013

This report summarises the presentations and discussions at the Workshop on “Effectiveness of Medicines and Therapies”, held at the European Parliament in Brussels, on Wednesday 18 September 2013. The aim of the workshop was to exchange views on the latest developments and main challenges healthcare systems have to address while assessing risks and benefits of new drugs and therapies. The workshop was hosted by MEP Mr Alojz PETERLE (EPP, SL), Co-chair of the Health Working Group within the ENVI Committee ...

This report summarises the presentations and discussions at the Workshop on “Effectiveness of Medicines and Therapies”, held at the European Parliament in Brussels, on Wednesday 18 September 2013. The aim of the workshop was to exchange views on the latest developments and main challenges healthcare systems have to address while assessing risks and benefits of new drugs and therapies. The workshop was hosted by MEP Mr Alojz PETERLE (EPP, SL), Co-chair of the Health Working Group within the ENVI Committee.

Išorės autorius

Tapani PIHA (DG SANCO, European Commission), Francesco PIGNATTI (Haematology and Diagnostics at European Medicines Agency - EMA), Jonathan CYLUS (European Observatory on Health Systems and Policies, London, the UK), Erik BAARS (University of Applied Sciences, Leiden, the Netherlands), Lidija GAJSKI (Croatian Association for Patients' Rights, Zagreb, Croatia)

State of the Art Report on 'Options for Sustainable Food Processing' (Part of the Project 'Technology Options for Feeding 10 Billion People')

15-11-2013

Innovations in food processing techniques can significantly contribute to meeting the needs of the future 10 billion world inhabitants with respect to quality, quantity and sustainability of their food intake. The present study provides an expert judgment for the potential of new and emerging technologies to enhance sustainability in the food processing sector. It includes the following technologies: sensor technology, sustainable packaging and refrigeration climate control, non-thermal pasteurisation ...

Innovations in food processing techniques can significantly contribute to meeting the needs of the future 10 billion world inhabitants with respect to quality, quantity and sustainability of their food intake. The present study provides an expert judgment for the potential of new and emerging technologies to enhance sustainability in the food processing sector. It includes the following technologies: sensor technology, sustainable packaging and refrigeration climate control, non-thermal pasteurisation and sterilisation, nano- and micro technology, innovative processes for utilisation of by-products, alternative processes requiring less energy or water, plant-based meat alternatives and information and knowledge transfer. For each technology the direct impact (reduced losses, energy and water use) as well as the indirect impact (food losses, suboptimal utilisation and unnecessary quality decay within the supply chain) are described, as well as their contribution to the areas of improvement of the European food processing industry (new and better food products, resource efficient manufacturing processes, integrated and transparent supply chains and enhanced innovation capacity).

Išorės autorius

H.C. Langelaan, F. Pereira da Silva, U. Thoden van Velzen, J. Broeze, A.M. Matser and M. Vollebregt (Wageningen UR Food & Biobased Research) , K. Schroën (Wageningen University Food Process Engineering)

Safe and innovative medical devices

17-10-2013

Innovation in medical devices benefits patients, doctors and the medical technology industry. The European Commission has proposed legis­lation aimed at enhancing safety, traceability, and transparency without inhibiting innovation.

Innovation in medical devices benefits patients, doctors and the medical technology industry. The European Commission has proposed legis­lation aimed at enhancing safety, traceability, and transparency without inhibiting innovation.

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